Recipe

Mini blueberry and apricot loaves

These bite-sized sweet loaves are perfect with a pot of freshly brewed coffee for morning tea. Chewy apricots and juicy blueberries are swirled through a delicious golden slice with coconut and crunchy macadamias.

  • 20 mins preparation
  • 35 mins cooking
  • Makes 8 Item
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Ingredients

Topping
  • 2 cup crushed weetbix (about 8 pieces)
  • 1/4 cup chopped macadamia nuts
  • 2 tablespoon shredded coconut
  • 90 gram butter, melted
  • 1/4 cup honey
Mini blueberry and apricot loaves
  • 185 gram butter, at room temperature, chopped
  • 3/4 cup brown sugar
  • 2 eggs
  • 1 1/3 cup plain flour, sifted
  • 1/2 teaspoon bicarbonate of soda
  • 1/2 cup milk
  • 1 1/4 cup frozen blueberries
  • 1/2 cup dried apricots, chopped
  • icing sugar, to dust

Method

Mini blueberry and apricot loaves
  • 1
    Preheat oven to moderate, 180°C (160°C fan-forced). Lightly grease an 8-hole mini loaf pan.
  • 2
    In a medium bowl, cream butter and sugar together until pale. Add eggs one at a time, beating well after each addition.
  • 3
    Sift flour and bicarb soda together. Fold into creamed mixture alternately with milk. Add blueberries and apricots, and mix until just combined. Fill pan.
  • 4
    To make topping: In a small bowl, combine weetbix, nuts and coconut. Stir in butter and honey until well combined. Sprinkle evenly between loaves, pressing down slightly.
  • 5
    Bake for 35-40 minutes until golden and cooked when tested. Cool in pan for 10 minutes. Serve warm, dusted with icing sugar.

Notes

You can use pecans instead of walnuts, if preferred. Store any leftovers in an airtight container.

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