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–+ servings
Blackberry loaf cake.
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5 from 9 votes

Easy Blackberry Loaf Cake

An easy blackberry loaf cake bursting with juicy blackberries and a zingy lemon drizzle topping!
Course Baking, Cake
Cuisine British
Prep Time 8 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 18 minutes
Servings 8
Calories 499kcal
Author Beth Sachs

Equipment

  • Kitchen Scales
  • Measuring Spoons
  • Mixing Bowl
  • Wooden Spoon
  • 2lb Loaf Tin
  • Baking Paper

Ingredients

Metric - US Customary
  • 175 g Blackberries fresh or frozen (no need to defrost frozen blackberries)
  • 1 tablespoon Plain Flour
  • 225 g Unsalted Butter softened
  • 225 g Caster Sugar
  • 4 Eggs large
  • 200 g Self Raising Flour
  • 30 g Ground Almonds
  • 1 Lemon zest

For the drizzle

  • 60 g Caster Sugar
  • 2 tablespoon Lemon Juice

Instructions

  • Preheat the oven to 180c (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 aside
    175 g Blackberries, 1 tablespoon Plain 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
  • Beat in the eggs.
    4 Eggs
  • Fold in the self-raising flour, ground almonds, and lemon zest.
    200 g Self Raising Flour, 30 g Ground Almonds, 1 Lemon
  • Spoon half the mixture into the loaf tin, then fold the flour coated blackberries through the rest of the cake batter left in the mixing bowl.
  • Spoon the rest of the batter into the tin and level the top with a palette knife.
  • 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, 2 tablespoon Lemon Juice

Notes

Expert Tips:
  • Help prevent the blackberries from sinking to the bottom of the cake by first coating them with a little bit of plain flour, and then folding them into only half of the cake batter (spoon the half of batter without the blackberries into the loaf tin first).
  • Make sure all of your ingredients are at room temperature before starting the recipe, especially the eggs. This will help achieve a light fluffy texture to the cake.
  • Fold the flour carefully into the cake mixture rather than beating it in and losing all of the air.
 
Variations:
  • Swap the lemon zest for lime zest or orange zest.
  • Use other seasonal berries such as blueberries or raspberries. You might like to try my blueberry and banana bread!
  • Make a crumble topping rather than using a lemon drizzle.
  • Replace the ground almonds with desiccated coconut!
 
Storage:
Store: Store the lemon and blackberry loaf cake in an airtight container or cake tin and it will keep fresh for up to 4 days.
Freeze: Once cool, wrap in baking paper or clingfilm, then a layer of foil. Freeze for up to 3 months. Defrost at room temperature before serving.
 
Nutrition:
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
 
Nutrition Facts
Easy Blackberry Loaf Cake
Amount per Serving
Calories
499
% Daily Value*
Fat
 
27
g
42
%
Saturated Fat
 
15
g
94
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
142
mg
47
%
Sodium
 
36
mg
2
%
Potassium
 
122
mg
3
%
Carbohydrates
 
59
g
20
%
Fiber
 
3
g
13
%
Sugar
 
37
g
41
%
Protein
 
7
g
14
%
Vitamin A
 
872
IU
17
%
Vitamin C
 
13
mg
16
%
Calcium
 
41
mg
4
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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