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!
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.
Get the cook books:
Blackberry Loaf Cake
Save This RecipeIngredients
- 140 g butter softened
- 140 g light brown sugar
- 3 eggs
- 225 g self-raising flour
- 80 g 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.
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