Molasses gives this bread a lovely caramel flavour which combines beautifully with the warm notes of spice and bursts of fresh or frozen blueberries.
Looking for more blueberry dessert recipes?
Ingredients
Method
1.Preheat oven to 180°C/350°F. Grease a 7cm x 22cm straight-sided loaf pan (inside top measurement); line base with baking paper, extending the paper 2cm over long sides.
2.Sift flour, baking powder, spices and salt into a medium bowl.
3.Beat butter, vanilla and sugar in a small bowl with an electric mixer until light and fluffy. Beat in molasses until just combined. Beat in eggs, one at a time; mixture may appear curdled. Transfer mixture to a large bowl.
4.Stir in half the sifted flour mixture, the milk, then remaining flour mixture. Pour mixture into pan; smooth the surface. Scatter with blueberries.
5.Bake bread for 45 minutes or until a skewer inserted into centre comes out clean. Cover loosely with foil if it starts to overbrown during cooking. Leave in pan for 5 minutes before turning, top-side up, onto a wire rack to cool.
You can replace the blueberries with blackberries, raspberries or pitted cherries, if you prefer.
This fruit bread will keep for up to 2 days.
Can be frozen for up to 2 months.
Note
