Blueberry muesli loaf
- 3/4 cup (180g) butter, softened
- 1/2 cup (115g) caster sugar
- 1/2 cup (80g) brown sugar
- 3 eggs
- 1 cup mashed ripe banana (approx. 2 bananas)
- 1 cup (150g) self-raising flour
- 1 cup (150g) wholemeal self-raising flour
- 1 tsp baking powder
- 1/2 cup (125ml) milk
- 1 cup blueberries
- 1 cup muesli
Preheat oven to 200°C (180°C fan-forced). Grease and line a 22cm loaf tin and set aside.
Cream butter and sugars until pale. Add eggs one at a time, beating well between each addition. Add mashed banana and beat well. Fold through flours and baking powder along with the milk. Finally, stir through the blueberries and half the muesli, reserving the other half.
Scrape mixture into prepared tin and smooth down the top. Sprinkle remaining muesli evening over the top. Bake for 45-50 minutes or until a skewer inserted into the centre comes out clean.
Serve warm slices as is, or spread with butter.
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- Frozen blueberries are absolutely fine to use.
- Choose a nut-free muesli if you plan to pack the loaf into lunch boxes.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.