Blueberry Cherry Loaf

Sometimes it’s the simple cakes that provide the most joy!

This summery loaf came about when I had some blueberries leftover from cooking pancakes for Jude Law at the BCC anniversary party at the British embassy. I also had some cherries lingering in the fridge, the sweet leftovers from a recent trip to Bologna.

So, when the weather turned to gray, rainy and cold, I decided that it was time for the fruit to go! And out came this beautiful, yummy fruit cake – which I’ve been enjoying for breakfast on those past rainy Luxembourg summer mornings.

July 1, 2017

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Steps
To
Make

Blueberry Cherry Loaf

240g butter, soft
200g sugar
1 tbsp vanilla extract
3 eggs
300g flour
3 tsp baking powder
a pinch of salt
2 handfuls of cherries
125g blueberries

Preheat the oven to 160°C fan.

Mix the butter and the sugar until pale.

Add the vanilla extract and one egg at a time, beating between additions.

In a separate bowl, combine the flour with the baking powder and salt.

Add the flour mix to the wet mix and combine into a smooth batter.

Pit the cherries: either cut them in halves and take out the pit or place a cherry on the rim of a small glass bottle and use a chopstick to push out the pit into the bottle.

Add the blueberries and pitted cherries to the batter and briefly mix.

Put the batter into a greased 20x10cm loaf tin.

Bake in the preheated oven for 1h15mins or until a skewer comes out clean.

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