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Blueberry Orange Tea Loaf

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Cooking time

Prep: 10 minutes Cook: 1 hour and 10 minutes

Skill level



Serves 8

A firm and restorative tea loaf, similar to a sponge cake.

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  • 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


  1. Preheat the oven 170C.

  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.

  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.

  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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