Source: Blackberry & apple loaf

Blackberry & Apple Loaf

Course Dessert
Cuisine British
Keyword Apple, Blackberry, Cake
Total Time 2 hours
Servings 10 people


  • 250 g self-raising flour
  • 175 g butter
  • 175 g light muscovado sugar
  • 0.5 tsp ground cinnamon
  • 2 tbsp demerara sugar
  • 1 apple small, such as Cox’s, quartered (not cored or peeled)
  • 2 eggs large, beaten
  • 1 orange zest finely grated
  • 1 tsp baking powder
  • 225 g blackberries


  • Preheat the oven to 180C/gas 4/fan 160C. Butter and line the bottom of a 1.7 litre loaf tin (see tip below). In a large bowl, rub the flour, butter and muscovado sugar together with your fingers to make fine crumbs. Measure out 5 level tbsp of this mixture into a small bowl for the topping, and mix in to it the cinnamon and demerara sugar. Set aside.
  • Coarsely grate the apple down to the core and mix in with the eggs and the zest. Stir the baking powder into the rubbed-in mixture in the large bowl, then quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don’t overmix.
  • Gently fold in three quarters of the berries with a metal spoon, trying not to break them up. Spoon into the tin and level. Scatter the rest of the berries on top. Sprinkle over the topping and bake for 1¼ -1 hour 20 minutes. Check after 50 minutes and cover loosely with foil if it is browning too much. When done the cake will feel firm, but test with a skewer.
  • Leave in the tin for 30 minutes before turning out, then cool on a wire rack. Peel off the paper before cutting. Will keep wrapped in foil or in a tin for up to 2 days.


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