Blackberry and apple loaf cake – a recipe

After our fruitful (pardon the pun!) adventure picking blackberries a few weekends ago, I’ve been carefully considering what to bake with them – the pressure to pick a good recipe feels much higher when you’ve put the time in picking the ingredients. Plus I’m obviously obsessed with the Great British Bake Off at the moment so any bake has to pass an imaginary Paul and Mary test. I think this blackberry and apple loaf cake with a cinnamon crumble top was pretty successful – if a minute or two over baked, no star baker for me.

Ingredients
250g self-raising flour
175g butter
175g light muscovado sugar
1 tsp cinnamon
1 small eating apple
2 large eggs, beaten
Zest of 1 orange
1 tsp baking powder
150g blackberries
2 tbsp rolled oats

Method
Preheat the oven to 180 degrees C. Butter the sides and line the bottom of a loaf tin.

Mix together the flour, butter and sugar in a large bowl. Set aside.

Grate the apple and mix in to the beaten eggs and orange zest.

Stir the baking powder into the flour mixture, then gently stir in the egg mixture being careful not to over mix.

Fold in the blackberries.

Spoon the mixture into the loaf tin.

In a small bowl mix together the rolled oats and cinnamon, sprinkle this on top of the mixture.

Bake for 1 hour 20 minutes, check it after 40 minutes and cover the top with foil if it’s browning too early.

It’s definitely worth using the skewer test (and the foil) as the top cooked way before the middle.

Leave it to cool for around 30 minutes then remove from tin and cool on a wire rack.

Enjoy. It tastes great with cream or crème fresh!

I've still go a bag of blackberries left in the freezer - what other blackberry recipes do you love?