Blackberry loaf cake

11 INGREDIENTS • 6 STEPS • 1HR 45MIN

Blackberry loaf cake

Recipe

5.0

1 rating
This lovely loaf is so simple to make – all that's needed is a bit of weighing and stirring. The vivid purple blackberries add colour and a burst of sharp flavour.
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This lovely loaf is so simple to make – all that's needed is a bit of weighing and stirring. The vivid purple blackberries add colour and a burst of sharp flavour.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

1HR 45MIN

Total time

Ingredients

Servings
6
250 g
M&S Remarksable Value plain flour
200 g
soft light brown sugar
2 tsp
baking powder
1/2 tsp
salt
300 g
Collection Victoria blackberries
2
M&S large free-range eggs
110 g
M&S Remarksable Value unsalted British butter, melted
130 ml
M&S Greek style live yogurt
1 tsp
vanilla extract
1
M&S Remarksable Value lemon, zested
200 g
icing sugar

Nutrition per serving

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Calories
618kcal
Fat
18.1 g
Saturates
10.3 g
Sugars
68.4 g
Salt
382.5 mg
Love This Recipe?
Add to plan
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Blackberry loaf cake
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Author's notes

Serves 6-8

Method

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step 1
Preheat the oven to 180°C/160°C fan/gas mark 4. Grease and line a loaf tin with baking paper.
step 2
In a large bowl, mix together the flour (250 g), sugar (200 g), baking powder (2 tsp) and salt (1/2 tsp). Add 200g blackberries (200 g) and gently toss them into the flour mixture. Set aside.
step 3
In a medium bowl, mix together the eggs (2), melted butter (110 g), yoghurt (130 ml), vanilla (1 tsp) and lemon zest (1). Add the egg mix to the bowl with dry ingredients and gently fold it together until just combined.
step 4
Transfer the batter into the prepared baking tin and smooth the top with a spatula. Bake for 50-60 minutes until golden brown, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow it to cool completely.
step 5
To make the icing, crush 6 of the remaining blackberries (50 g) with the back of a fork then stir in the icing sugar (200 g) (add more icing sugar if the icing looks too runny).
step 6
Spread the icing over the cooled cake and decorate with the remaining blackberries (50 g) plus a little extra lemon zest, if you like.
step 6 Spread the icing over the cooled cake and decorate with the remaining blackberries (50 g) plus a little extra lemon zest, if you like.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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