The blueberries in this wonderfully soft, moist loaf cake become irresistibly juicy and tender with baking. For an extra treat, serve with a generous dollop of sour cream.

Ingredients: (Serves 8)

• 170 g/6 oz butter, at room temperature
• 140 g/5 oz caster sugar
• 2 large eggs
• 175 ml/6 fl oz sour cream
• 230 g/8 oz self-raising flour
• 1 teaspoon ground cinnamon
• 200 g/7 oz fresh blueberries
• Icing sugar, to dust (optional)

Method:

Preheat the oven to 180C/350F/Gas Mark 4. Grease a 22 x 12-cm/8½ x 4½-inch loaf tin, and line the bottom with greaseproof paper.

Beat together the butter and sugar until pale and creamy, then beat in the eggs one at a time. Stir in the sour cream, then sift the flour and cinnamon over the mixture and fold in. Reserve a few blueberries (about 10) to sprinkle over the top, then fold in the remaining berries. Spoon the batter into the prepared loaf tin, smoothing the top with the back of the spoon. Sprinkle the reserved berries over the batter, pressing them down.

Bake for about 1 hour and 10 minutes, or until a skewer inserted in the centre comes out clean. Leave to cool in the tin for about 10 minutes, then turn out on a wire rack to cool completely. Dust with icing sugar before serving.