Blueberry and cranberry loaf

This recipe turned out well for an experiment.  I fancied some breakfast muffins this morning and seeing how lovely the weather was, felt motivated to do some baking and have our breakfast out on the patio.

Once I started mixing the batter, I scrapped the idea of muffins and decided to bake it in a loaf tin instead.  I did have the oven temperature up a tad high, hence the crusty appearance but will lower it next time.   The  blueberry slices were lovely and moist.


  • 225g plain flour, sifted
  • 2 tsp baking power
  • 125g caster sugar
  • 2 eggs, beaten
  • 125g butter, melted, plus extra for greasing
  • 1 tsp vanilla extract
  • 70g fresh blueberries
  • 2 to 3 tbsp dried cranberries


  1. Pre-heat the oven at 185 degrees
  2. Grease a 1lb loaf tin and line the base with parchment paper
  3. Mix the flour, baking power and sugar in a large bowl
  4. Make a well in the bowl and pour in the beaten egg, melted butter and vanilla
  5. Mix well to combine
  6. Gently mix in the fruit
  7. Use a spatula to transfer the batter into the loaf tin
  8. Bake in the centre of the oven for 35 to 40 minutes
  9. Take the tin out of the oven and leave to cool for 15 minutes
  10. Loosen the sides of the tin with a palette knife and flip over a plate/serving tray
  11. Serve on its on, or with butter and a good cup of tea!


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