Easy Blackberry Loaf Cake
This easy blackberry loaf cake is soft, buttery and moist, with juicy fresh or frozen blackberries and a crunchy lemon drizzle. A simple blackberry cake recipe that's perfect for using up a seasonal blackberry haul.
Servings 8
Calories 499kcal
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Ingredients
- 175 g Blackberries fresh or frozen (no need to defrost frozen blackberries)
- 1 tablespoon Plain Flour (All-purpose flour)
- 225 g Unsalted Butter softened
- 225 g Caster Sugar (Superfine sugar)
- 4 Eggs large
- 200 g Self Raising Flour (Self-rising flour)
- 30 g Ground Almonds (Almond meal)
- 1 Lemon zest
For the drizzle
- 60 g Caster Sugar (Superfine sugar) or Granulated Sugar
- 2 tablespoon Lemon Juice
Instructions
- Preheat the oven to 180°c (160 °fan/ Gas 4/ 350F) and grease and line a 2lb loaf tin with baking paper or non stick parchment paper.
- Coat the blackberries in the plain flour and set aside175 g Blackberries, 1 tbsp Plain Flour (All-purpose flour)
- In a large bowl, cream together the softened butter and caster sugar until pale and fluffy.225 g Unsalted Butter, 225 g Caster Sugar (Superfine sugar)
- Beat in the eggs.4 Eggs
- Fold in the self-raising flour, ground almonds, and lemon zest.200 g Self Raising Flour (Self-rising flour), 30 g Ground Almonds (Almond meal), 1 Lemon
- Spoon half the mixture into the loaf tin.
- Gently fold the flour-coated blackberries into the remaining cake mixture, taking care not to crush them, then spoon it into the tin and level the top.
- Bake in the oven for 1 hr 10 minutes, or until a skewer comes out clean (without raw batter on it).
- Mix together the caster sugar with enough lemon juice to make a runny drizzle and spoon it over the top of the cake whilst still warm. Leave the cake to cool before removing from the tin and slicing.60 g Caster Sugar (Superfine sugar), 2 tbsp Lemon Juice
Notes
- Frozen blackberries: Use straight from frozen. Don't defrost them first, as they can release too much liquid into the cake batter.
- Stop the berries sinking: Lightly coat the blackberries in flour and add a layer of plain batter to the bottom of the loaf tin before folding the berries into the remaining mixture.
- Don't overmix: Fold in the flour and blackberries gently to keep the sponge light and prevent the berries from breaking up.
- Check it's cooked: Insert a skewer into the sponge rather than through a blackberry. It should come out without any wet cake batter.
- Browning too quickly: Loosely cover the top with foil if it's getting too dark before the centre is cooked.
- Storage: Keep in an airtight container for up to 3 days.
- Freezing: Freeze the whole cake or individual slices for up to 3 months.
Nutritional Information (Approximate)
Calories: 499kcal | Carbohydrates: 59g | Protein: 7g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 36mg | Potassium: 122mg | Fiber: 3g | Sugar: 37g | Vitamin A: 872IU | Vitamin C: 13mg | Calcium: 41mg | Iron: 1mg
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