Been blackberry picking? Got a glut of blackberries in the garden? Well you’re in luck, because it’s time to make this blackberry loaf cake!
This is perfect for using up blackberries, especially ones that are a bit squashed. They will create this gorgeous loaf cake which is great for lunch boxes, picnics, elevenses or with a nice cup of tea.
Loaf cakes are really easy to make – this blackberry loaf cake needs just 5 ingredients. Of course, you can fancy it up with a drizzle on top or some icing – but it’s not necessary. Baked simply like this, the flavour of the blackberries shines through and I think it’s absolutely divine.
THE loaf cake to make this autumn/fall!
If you love this, you’ll also enjoy my Apple Loaf Cake, Lemon and Sultana Cake, Summer Fruits Cake, Lime and Ginger Cake, Coconut and Mango Loaf Cake, White Chocolate Birthday Loaf Cake, Hidden Crème Egg Loaf Cake and Bara Brith.
Ingredients, Substitutions and Variations
- Butter – you can use salted or unsalted for this recipe – I used salted.
- Light brown sugar – you can use caster sugar instead if you like – it’ll work just as well – but I love the darker colour and slight caramel flavour that comes from the light brown sugar. It works so well with the blackberries.
- Eggs – use medium/large eggs.
- Self-raising flour – or plain flour and 3 teaspoons of baking powder.
- Blackberries – use fresh berries. If you have frozen blackberries, defrost them before making the cake.
Top Tips
- Lining the cake tin I always use cake tin liners when I make loaf cakes. They’re inexpensive, simple to use and you never have to worry about the cake sticking to the bottom of the tin. I’d recommend getting some.
- Adding the blackberries When you add the blackberries to the mix, stir very gently – blackberries are delicate and you don’t want to break them up too much. A little is fine, but in general you want them to stay intact.
- Checking the cake is cooked To check the cake is cooked, insert a skewer into the middle. If it comes out clean, it’s cooked. If it doesn’t, give it 10 more minutes then check again.
Blackberry Loaf Cake
Ingredients
- 140 grams butter softened
- 140 grams light brown sugar
- 3 eggs
- 225 grams self-raising flour
- 80 grams blackberries
Instructions
- Preheat the oven to 170 degrees Celsius. Prepare a 2lb loaf tin by lining it with baking parchment or a loaf tin liner.
- In a large bowl, cream together the butter and sugar until fluffy. Beat in the eggs one at a time, then fold in the flour.
- Tip in the blackberries, then gently stir through until they are evenly distributed.
- Tip the mixture into the loaf tin and smooth the top with a wooden spoon. Put in the oven for an hour or until cooked through.
This was my first time using blackberries in baking, but it was so delicious, I wonder why I’ve been missing out this whole time. Delish!
Oh wow, I love that you used blackberries to make this loaf cake. They give a great punch of flavor to this fabulous dessert.
This loaf has THE best texture! Very good. I’ll make this again, thanks!
This was a really tasty way to use up the blackberries that we picked!
This Blackberry Loaf Cake was a delightful treat! The cake was moist with just the right amount of sweetness, and the fresh blackberries added a lovely burst of flavor!