A lovely moist loaf that will keep a few days (if you're lucky).
2 cups self raising flour
1 cup raw sugar
2 eggs, beaten
1 cup milk
2 tablespoons rice bran or canola oil
1 cup Trader Tom’s organic blueberries
½ cup chopped walnuts
Grated zest and juice of ½ a lemon
Preheat the oven to 170degC. Grease and line the bottom of a loaf tin with baking paper.
Mix the flour and sugar together in a bowl. In a separate bowl or jug, whisk together the eggs, milk and oil. Make a hole in the centre of the flour and sugar, and pour in the wet ingredients. Mix with a very light touch, to just combine. (Don’t over-mix or the loaf will be tough.)
Fold in the blueberries, walnuts and lemon zest and juice.
Pour into the prepared loaf tin and bake for 50-60 minutes, until cooked.
Remove from the loaf tin after 30 minutes and cool on a wire tray.
Variation: Replace walnuts with almonds or pecans.
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