Blueberry & Orange Loaf
A delicious Blueberry & Orange Loaf recipe from the Cook it Slowly Cookbook.
Ingredients
Self-raising flour 350g (12oz)
Caster sugar 75g (3oz)
Blueberries 200g (7oz)
Oranges 2, finely grated zest and juice
Milk 4–6 tbsp
Eggs 3
Butter 75g (3oz), melted
Demerara sugar 1–2 tbsp
Instructions
1
Preheat the oven to 160°C/140°fan/Gas 3.
Butter a 900g (2lb) loaf tin and line with baking paper.
Butter a 900g (2lb) loaf tin and line with baking paper.
2
Sift the flour into a large bowl and stir in the caster sugar, blueberries and orange zest.
3
Pour the orange juice into a measuring jug and make up to 150ml (¼ pint) with milk. Beat in the eggs and butter and then pour this into the bowl with the flour and blueberries and stir until just mixed together. Spoon the mixture into the loaf tin and sprinkle the demerara sugar over the top.
4
Bake for 1–1¼ hours until risen and firm to the touch and a skewer inserted into the centre of the cake comes out clean.
Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Leave to cool in the tin for about 10 minutes, then transfer to a wire rack to cool completely.
Beef Wellington
According to legend, this iconic British dish is named, not after the Duke of Wellington’s favourite food, but actually the welly that took his name (charming!) Apparently, this tube of filled pastry resembles a boot,...
View More
Leave a Reply
You must be logged in to post a comment.
I made this the other day and it was absolutely delicious. Went down very well. I reduced the sugar a little too and it was still sweet enough with the orange and blueberries. Go on make it