Blueberry courgette cake

Method
Prep:15min  ›  Cook:50min  ›  Extra time:40min  ›  Ready in:1hr45min 

1. Preheat oven to 180 C / Gas 4. Lightly grease four mini-loaf tins (approximately 14.5x7.5cm, or 5 3/4 x 3 in).
2. In a large bowl, beat together the eggs, oil, vanilla and sugar. Fold in the courgette. Beat in the flour, salt, baking powder, bicarb and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf tins.
3. Bake 50 minutes in the preheated oven, or until a knife inserted in the centre of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.

Tip

Before adding the blueberries to the cake mixture, first toss them in a bit of flour to coat. This will prevent them from sinking to the bottom of the cake.

Tin size

If you do not have mini loaf tins, you can use two 900g (2 lb) loaf tins instead. Bake at the same temperature, and increase baking time by 10 to 20 minutes.