Ingredients
Method
1.Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease and line base and sides of two 8x26cm bar pans.
2.Sift flour, baking powder and cinnamon together into a large bowl. Stir in sugar, blueberries, apples and pecans (reserve 2 tablespoons of pecans for topping).
3.In a jug, combine butter, eggs, milk and vanilla. Lightly fold into dry ingredients until combined. Pour mixture into pan. Sprinkle with demerara sugar and reserved nuts.
4.Bake for 30-35 minutes, until cooked when tested with a skewer. Cool in pan for 5 minutes before turning onto a wire rack. Serve bread warm or toasted with butter.
You could use 3/4 cup frozen blueberries in place of fresh blueberries, if unavailable.
Note