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Blueberry Orange Tea Loaf
- Preparation and cooking time
- Serves 8
A deliciously fruity but firm cake, perfect for taking on a long Sunday afternoon walk.
- 200g butter
- 250g caster sugar
- 300g self-raising flour
- a splash of milk (about 1-2 tbsp)
- 200g blueberries
- Zest of 1 large orange
- STEP 1Preheat the oven 200c conventional oven,180c fan, or Gas mark 6. Line a 2lb loaf tin with greaseproof paper and set aside. Melt the butter on a low heat until just creamy, then remove from the heat and pour into a large mixing bowl. Beat in the sugar, zest and eggs, then fold in the self-raising flour. Add a splah of milk and fold it in along with the blueberries, then pour into the prepared tin. Bake in the centre of the oven for 60-80 minutes, or until a skewer inserted into the cake comes out clean. Remove from the oven and leave to cool in the tin for 20 minutes before turning out onto a wire rack to cool fully.