1 cup frozen blueberries
Hazelnut Topping2 tblsps brown sugar
1 Grease a 12cm x 23cm x 7cm loaf pan. Line with baking paper.
2 To make hazelnut topping, combine sugar and nuts in a small bowl. Set aside.
3 Sift flour, baking powder and cinnamon into a large bowl. Stir in hazelnut meal.
4 Place cream, butter, sugar and eggs in a large jug. Whisk well. Stir into flour mixture until just combined. Fold in berries. Spoon into pan. Sprinkle hazelnut topping.
5 Cook in a moderately slow oven (160C) for about 1 hour, 15 minutes, or until skewer inserted comes out clean. Remove from oven. Stand in pan for 10 minutes before putting onto a wire rack.6 Serve warm or cold.
Tip: Don’t thaw the blueberries – simply stir into batter while frozen to prevent them from bleeding into the mixture.
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