• 8servings
  • 70minutes
  • 347calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, C, D
MineralsFluorine, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 100g polenta

  2. 200g self-raising flour

  3. 140g caster sugar

  4. 1/2 tsp baking powder

  5. 140g unsalted butter , softened

  6. 1 orange,

  7. 2 tbsp orange juice (about 1/2 orange)

  8. 1 large egg

  9. 200g blueberries

Instructions Jump to Ingredients ↑

  1. Heat oven to 160C/140C fan/gas 3. Line a 2lb loaf tin with baking parchment. Put the polenta, flour, sugar, baking powder, butter and orange zest into a food processor and pulse until the mixture resembles breadcrumbs.

  2. Combine the orange juice and egg together, then pour this into the dry ingredients and pulse until mixture forms a ball of dough.

  3. Push half the dough into the lined tin and scatter with half the blueberries. Cover berries with the remaining dough and finish with remaining berries.

  4. Bake for 1 hr-1 hr 10 mins until a skewer inserted in the middle comes out clean. Leave to cool in the tin for 8-10 mins, then remove to a cooling rack. Cool completely before eating.

  5. FREEZE FOR A RAINY DAY To freeze, wrap in a double layer of foil and pop in the freezer. Defrost the loaf for at least three hours before eating.


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