- 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.