Ingredients

Method

• 240 g flour
• 1 t baking powder
• 1⁄2 t salt
• 60 g butter
• 50 g brown sugar
• 100 g white sugar
• 1 free-range egg
• 250 g smooth peanut butter
• 1 t vanilla extract
• 1 cup milk
• 100 g blueberries

Method

Ingredients

1. Preheat the oven to 180°C. Sift the flour, baking powder and salt together.

2. In a separate bowl, cream butter, brown sugar and white sugar for 5 minutes in a mixer. Add a free-range egg, smooth peanut butter and vanilla extract. Cream until pale and fluffy.

3. Add the dry ingredients to the creamed mixture and combine to form a thick, crumbly mixture. Slowly pour in a cup milk while mixing at a low speed, then fold in blueberries. Spoon the batter into a greased 33 x 10 cm loaf tin and spread evenly.

4. Bake for 1 hour and 10 minutes, then remove from the oven. Cover with tin foil, shiny side facing outwards. Bake for a further 20 minutes, or until a skewer comes out clean.

Cook's note: Peanut butter and blueberries make a delicious match in smoothies, muffins or as a topping for toast. This recipe is genius because it combines the two star ingredients in one loaf – no office jar of peanut butter required!

Watch how to make it below

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