Blueberry and nut loaf

This blueberry and nut loaf benfits from the crunch of hazelnuts. The fresh blueberries make this homemade loaf simply irresistible. Serve sliced with cream cheese and berry compote.

  • 10 mins preparation
  • 55 mins cooking
  • Makes 1 Item
  • Print


Blueberry and nut loaf
  • 3/4 cup self-raising flour
  • 1/2 cup wholemeal self-raising flour
  • 1 teaspoon mixed spice
  • 3/4 cup brown sugar
  • 1 1/2 cup fresh or frozen blueberries, plus 1/3 cup extra
  • 1/2 cup hazelnuts, chopped
  • 1/4 cup oat bran or wheatgerm
  • 2 tablespoon pepitas
  • 125 gram melted butter
  • 1/2 cup milk
  • 2 eggs
  • cream cheese, berry compote, to serve (see tip)


Blueberry and nut loaf
  • 1
    Preheat oven to moderate, 180°C. Grease and line a 10cm x 20cm loaf pan with baking paper.
  • 2
    Sift flours and spice together in a large bowl, returning husks to bowl. Stir in sugar, 1 cup berries, nuts, bran and half pepitas.
  • 3
    In a bowl, whisk together butter, milk and eggs. Lightly mix into dry ingredients, until combined.
  • 4
    Spoon mixture into pan, smoothing top. Sprinkle with remaining berries and pepitas.
  • 5
    Bake 50-55 minutes, until cooked when tested with a skewer. Cool in pan 5 minutes before turning onto a wire rack to cool completely.
  • 6
    Serve sliced, spread with cream cheese and berry compote.


To make berry compote, combine 3/4 cup each frozen raspberries and blueberries in a saucepan with 1/3 cup icing sugar. Stir over low heat 2-3 minutes, until sugar dissolves.

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