Eureka Blueberry, Spelt Flour, Fig & Pecan Bread

Prep Time
Cook Time
  • 125g Perfection Blueberries, Eureka blueberries
  • 1 1/2 water
  • 125g butter, chopped
  • 250g dried figs, sliced
  • 1 tsp ground cinnamon
  • 1 cup raw sugar
  • 1/2 cup buttermilk
  • 2 eggs, lightly beaten
  • 2 cups white spelt flour
  • 2 tsp baking powder
  • 1 cup pecans, toasted, chopped
  • 1 cup Spreadable cream cheese & honey
  1. Preheat the oven to 160°C. Grease and line the base and sides of an 8cm deep, 11 x 21cm (base) loaf pan.
  2. Place the water and the butter into a saucepan over medium heat. Once the butter has melted bring to a simmer. Add the figs and cinnamon. Bring to the boil. Boil gently for 2 minutes. Pour into a large bowl, and cool for 10 minutes. Stir in the sugar, buttermilk and eggs.
  3. Sift the flour and baking powder together over the fig mixture. Stir gently to combine. Fold in the pecans and blueberries. Spoon into a prepared pan and smooth the top. Bake for 1 - 1 ¼ hours or until a skewer inserted into the centre comes out clean. Leave to stand in the pan for 10 minutes then lift onto a wire rack. Slice and serve warm or toasted with cream cheese, blueberries and honey.