I had some apples and blueberries that needed using up so decided to bake a loaf cake for our morning tea to brighten up a stormy and wet Saturday. The loaf was delicious and moist, perfect with a cuppa as we watched the torrential rain through our lounge windows.
Blueberry and Apple Loaf
125g butter, melted and cooled
2 free range eggs, beaten
200ml apple juice
300g self-raising flour
150g caster sugar
1 heaped teaspoon ground cinnamon
1 unpeeled apple, coarsely grated
Preheat your oven to 180C/160C Fan. Grease and line a deep 11cm x 21cm loaf tin with baking paper, allowing a 2.5cm/1 inch overhang on all sides.
Mix the butter, beaten eggs and apple juice in a jug. Measure the flour, cinnamon and sugar into a large mixing bowl. Add the liquid ingredients to the dry ingredients and mix until well combined. Fold through the blueberries and grated apple.
Pour the cake mixture into the prepared loaf tin and level the surface. Bake for 50 to 60 minutes or until a skewer inserted into the centre comes out clean. Leave the loaf to cool in the tin for 10 minutes before turning out onto a wire rack to cool completely.