I’ve wanted to make a blueberry loaf for a while, but wanted to wait until blueberries were at their best. The time is now my friends, we are good to go. I love blueberries, I have stacks of them in my freezer as I love making a sauce with them for porridge, toast, pancakes, yoghurt, ice cream…I could go on. Packed with antioxidants, they are a little superfood and I will try and eat as many of them when they are in season as I can.

This loaf is mega simple and would be great as a snack or for breakfast. A light variation of my banana bread, the ingredients are pretty minimal. The mixed nut topping is completely optional, but I love the texture it creates. Nuts are also a great thing to have in your diet. I have a pot of blitzed nuts and brown sugar in my pantry for times when I want little sweet boost. It’s lovely sprinkled over your breakfast!

Blueberry Loaf

Serves: 4-6

Prep time: 10 mins

Cook time: 35-40 mins

Total time: 45-50 mins

Ingredients

215g self raising flour
3 eggs
60ml oil
60ml honey
1/2 tsp bicarbonate of soda
50g mixed nuts
2 tsp brown sugar
1 tsp vanilla bean paste
175g blueberries
Pinch of salt
Butter to grease loaf tin

Directions

Pre-heat oven to 150c.
Mix together eggs, blueberries, oil, honey, 1 tsp vanilla bean paste. Set aside.
In a separate bowl mix together flour, pinch of salt, bicarb and 1 tsp brown sugar.
Add dry to wet and mix gently until combined.
Grease loaf tin, pour in mixture.
Chop nuts with a knife or in a mini chopper, mix with the other tsp sugar. Pour on top of the loaf mixture and gently press in.
Bake at 150c for 30 mins and then turn to 180c for the other five-ten mins. Check the loaf with a tooth pick at 35 mins to see if it comes out clean.