Sweet spices make this pumpkin and blueberry loaf cake extra delicious.
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Preheat oven to 180°C. Grease the base and sides of a 10cm x 24cm loaf pan and line with baking paper, allowing sides to overhang.
Combine the flour, sugar, pumpkin, cinnamon, cardamom and bicarbonate of soda in a large bowl. Add the oil and eggs and stir to combine. Add half the blueberries and stir to combine. Pour into the prepared pan and sprinkle with the remaining blueberries.
To make the walnut streusel topping, combine the flour, cinnamon and sugar in a small bowl. Add the butter and use your fingertips to rub the butter into the mixture. Stir in the walnut. Sprinkle evenly over the top of the cake.
Bake for 1 1/4 hours or until a skewer inserted in the centre comes out clean. Set aside in the pan for 5 mins to cool slightly before turning onto a wire rack to cool completely.
Serve warm or at room temperature with crème fraîche.
COOK. STORE. SAVE.
Turn pumpkin skins into chips. Spray with oil, then bake until crisp.