• 250g caster sugar
  • 200g butter, almost melted
  • 1 tsp vanilla extract
  • 3 large eggs, beaten
  • 300g self-raising flour
  • Zest of 1 large orange
  • 200g blueberries
  • Splash of milk if needed


  • STEP 1
    Preheat the oven 170C.
  • STEP 2
    Grease and line a 2lb loaf tin and set aside. In a saucepan melt the butter on a low heat until almost melted. I did mine until there were a few lumps remaining and it was still a creamy yellow colour rather than being the deep liquid it is when fully melted. Cool fully.
  • STEP 3
    When cooled, whisk in the sugar, egg, orange zest and vanilla. Fold in the flour along with a few splashes of milk if you think you may have trouble folding in the blueberries. This is meant to be a very firm loaf to prevent the blueberries from sinking.
  • STEP 4
    Fold in the blueberries, then spoon into the tin. The mixture will be very thick so I used the back of a spoon to level the top. Prepare a foil ‘hat’ to be put onto the tin later, and bake for 60-70 minutes or until a skewer inserted in the cake comes out clean. If the mixture becomes too brown put the foil hat over the cake to protect it.

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