Blueberry Orange Tea Loaf
Serves 8
Easy
Prep:
Cook:
A firm and restorative tea loaf, similar to a sponge cake.
Skip to ingredients
- 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
Method
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.
