Blueberries are finally in plentiful supply and at much lower prices than at the beginning of the season.
There is nothing better than fresh blueberries sprinkled on cereal and yoghurt for breakfast. They make great smoothies and can be eaten straight out of the packet.
But for something a little different I’ve found this recipe for blueberry bread. This is a wonderful way to use up blueberries which might be past their best. The fruit bakes well, giving a lovely burst of flavour when you bite into it.
- 275g plain flour
- 1 tsp baking powder
- 1 tsp baking soda, with a pinch of salt added
- ½ tsp grated nutmeg
- 50g quick cooking rolled oats
- 75g softened butter
- 100g brown sugar
- 2 eggs
- 275ml buttermilk (or use normal milk to which you have added a few drops of vinegar)
- 100g chopped walnuts
- 150g blueberries, fresh or frozen
- 150ml apple puree
1 Sieve the flour with baking powder, baking soda, salt and nutmeg. Stir in the oats.
2 In a separate bowl, cream together butter and brown sugar. Beat in the eggs and buttermilk (or regular milk).
3 Make a well in the centre of the flour mixture and pour in the egg mixture.
4 Stir until all the dry ingredients are moistened and well blended. Fold in the nuts, the blueberries (defrosted and drained if using frozen) and apple puree.
5 Put the batter into a greased 1kg loaf tin and spread evenly Bake at 170oC for 1½ hours or until the loaf is golden brown and firm to the touch.
6 Cool and serve with butter and a good cup of tea!