Blueberry cinnamon loaf

[Felinia]

I make this as a sweet treat. It might be full of all the wrong things, but I cut it into 16 tiny servings, then freeze them. It works out at 108 cals, 13.8gm carbs per treat, and I find I can fit a piece in on some days when my carbs are within limits. And yes I did test myself after a piece. Picture of today's loaf, now cut up, 15 parts in freezer and 1 part in tummy!

2lb loaf tin, lined
4oz wholemeal SR flour
4oz Stork
2oz ground almonds/almond flour
2oz unsweetened dessicated coconut
1 level tsp Baking powder
2 tsp cinnamon
1 medium egg
4 tbsp semi skimmed milk
4oz frozen blueberries

Preheat the fan oven to 170
Rub the Stork into the flour
Add the almonds, coconut, cinnamon, baking powder and mix well
Stir in the frozen blueberries
Beat the egg with the milk and add to the mixture
Add to the dry ingredients and mix to a medium dropping consistency (not too firm or too wet). You might need to add a little more milk
Pour into the tin and bake for 40 minutes.
Test with a skewer, turn and return to the heat.
Test every 5 minutes until skewer comes out dry, and has avoided a blueberry!
Cool then cut into 16 pieces.

 

[ColinUK]

@Felinia that looks yummy!

There’s a tip for getting better distribution of the fruit you might be interested in. Certainly I’ve found it stops the fruit sinking to the bottom of a cake when I’ve remembered to do it! Just roll the fruit in a little flour before you add it to the batter. It thickens the batter immediately around the fruit and stops it sinking so you get a more even distribution. Just a tiny amount of whatever flour you’re using works whether it’s self raising or almond.

 

[Barrowman]

Looks good to me, I'm up for a slice, please.... 😉