BLUEBERRY LOAF CAKE by Sharon Williams

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BLUEBERRY LOAF CAKE

By Sharon Williams

 

ready to eat blueberry loaf cake

Ingredients

1 cup Blueberries

2 cups Self raising flour

¾ cup Oil

1 cup  Caster sugar

2x Eggs

½ tsp Salt

2 tsp Baking Powder

1 cup Milk

 

Preheat oven to 170

Line loaf tin with a baking sheet

  

 line loaf tin with baking sheet

 

 Combine all the ingredients into a bowl except the blueberries.

 

 

combine all the ingredients into the bowl except blueberries

 

Whisk with a hand blender and then fold in the Blueberries (it is important to fold the blueberries in so that you do not break them)

 

 Whisk with a hand blender and then fold in the Blueberries (it is important to fold the blueberries in so that you do not break them) 

 

 Pour into the loaf tin and bake for around 40mins or until skewer comes out clean

 

Leave to rest until cold enough to take out the tin.

 

Pour into the loaf tin and bake for around 40mins or until skewer comes out clean.  Leave to rest until cold enough to take out the tin.

 

Slice.

slice 

 

Yum yum this is a lovely moist cake and one of my favourites. Other variations you can use are chocolate chips, chopped mars bar, raspberries, etc the list goes on.


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