Blueberry Corn Loaf with Maple Butter

Cook Time 40 minutes + cooling time

Servings 8

Ingredients

Loaf

1 cup plain flour

1 cup polenta

1 cup sugar

4 tsp baking powder

¼ cup vegetable oil

1 egg

1 cup milk

100g blueberries, lightly coated in plain flour (or any fruit you desire)

Pinch of salt

Maple butter

125g soft butter

3 tbsp maple syrup

Pinch of salt

Method

Preheat the oven to 200°C. 

Butter and flour a loaf tin. Mix all the loaf ingredients together in a bowl with a wooden spoon and pour into prepared loaf tin. Allow to rest for 20 minutes until it becomes a bit fluffy.

Gently toss blueberries in a little flour and distribute evenly over the top of the loaf. Bake for 30 minutes until a tester comes out clean. Remove and allow to cool.

To make maple butter place butter in the stand mixer bowl with a whisk on medium speed, slowly add maple syrup while whisking to whip butter up. Add a pinch of salt. And stop when butter is light and fluffy. Place in a serving bowl.

Serve a slice of corn loaf slightly warmed or toasted with a large dollop of maple butter.