Strawberries and Cream Bread with hot Blueberry Sauce recipe

  • Serves 8
  • 20 mins to prepare and 1 hr to cook
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Strawberries and Cream Bread with hot Blueberry Sauce
Customer recipe by Mandy Mason
Added 71 months ago

I created this recipe to celebrate the diamond jubilee using red, white and blue ingredients.

Strawberries & Cream Bread Beat butter until soft and then add the white sugar, mixing until fluffy. Add the muscavado sugar and the eggs and beat together. Add the cream and vanilla essence and mix in. In a separate bowl mix together the flour, baking soda, baking powder, cinnamon and salt Combine the flour mixture with the egg mixture and then fold in the strawberries. Pour the mixture into a well greased loaf tin and bake in the oven for 60 - 70 mins at 350°F or gas mark 4. Turn out of the tin and leave to cool on a rack. Hot Blueberry Sauce Put the blueberries, water, orange juice and sugar into a saucepan and bring to the boil, stirring gently. Mix the cornflour and cold water and stir into the blueberries. Simmer until the sauce thickens and remove from the heat. Add the almond extract and cinnamon. If the sauce is too thick for your liking you can add either some more orange juice or water to thin it. Serve hot with the Strawberries and Cream Bread for a totally yummy experience!

Eat as soon as the sauce is ready, it is so much nicer when it is piping hot.

Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.

  • 200g Plain flour (sieved)
  • 1/2 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1/4 teaspoon Cinnamon
  • 1/2 teaspoon Salt
  • 100g Butter
  • 112g white sugar
  • 25g Muscavado sugar
  • 2 Eggs
  • 100ml Elmlea light single cream
  • 1 teaspoon Vanilla essence
  • 200g Chopped strawberries
  • 125g Blueberries
  • 50ml water
  • 100ml Orange juice
  • 85g White sugar
  • 50 ml cold water
  • 1 1/2 tablespoons Cornflour
  • 1/2 teaspoon Almond extract
  • Pinch Cinnamon

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