Blueberry Tea Loaf
- 200g caster sugar
- 200g butter, softened
- 1 tsp vanilla extract
- 3 large eggs
- 300g self-raising flour, sifted
- 150g fresh blueberries
- 1 or 2 tbsp milk if required
- ½ jar Mrs Bridges Blueberry Preserve
- clotted cream to serve
Add the sugar and butter to a large mixing bowl and cream with an electric hand-mixer until pale and fluffy. Add the eggs and vanilla and mix well. Gradually add in the flour and mix until fully incorporated. If the mix is looking too thick, add a little milk if required.
Line a 2lb loaf tin with parchment liner, and then pour in half of the cake batter. Spoon a generous layer of Blueberry Preserve over the top before filling with the rest of the cake mixture.
Top the cake with the blueberries and then place in a pre-heated oven (180c / 160c fan) for 40-45 minutes, testing to check it’s fully baked.
Remove from the oven and place on a wire rack and allow to cool for ten minutes before removing the cake from the tin.
Slice and serve with clotted cream and fresh blueberries.