Apple and blueberry loaf
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Time to make:
1 hr (Hands-on time: 20 mins, Cooking time: 40 mins)
$0.45 per serve
(at time of publication)
Full ingredients list:
- 3 small red apples, sliced
- juice of 1 lemon
- 1 teaspoon mixed spice
- 200g reduced-fat table spread
- 3/4 cup caster sugar
- 4 eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups self-raising flour
- 1 cup almond meal
- 1/2 teaspoon cinnamon
- 1/3 cup frozen blueberries
- 1 teaspoon icing sugar, to dust
Nutritional information (per serve)
Instructions and steps:
Step 1 Preheat oven to 180°C. Line the base of a 13cm x 23cm loaf pan with baking paper. Put apple slices in a bowl with lemon juice and spice; toss and set aside.
Step 2 Cream table spread and caster sugar in a medium bowl with an electric mixer. Add eggs to bowl, beating, one at a time, then fold in vanilla extract, flour, almond meal and cinnamon to make a smooth batter.
Step 3 Spread half the batter across base of prepared pan; scatter evenly with half the apple slices and half the blueberries. Cover fruit with remaining batter and top with remaining fruit; bake for 35–40 minutes, or until golden and firm to the touch.
Step 4 Leave loaf to cool in pan for 5 minutes, then turn out onto a wire rack to cool completely.
Step 5 Dust loaf with icing sugar, cut into slices and serve.
To boost the fibre and protein of this sweet loaf, add 2 tablepoons of LSA mix with the flour in step 2.
Freeze a few slices to thaw for fruity low-kilojoule snacks.
About this recipe
First published: July 2015