Name: Blackberry loaf cake
Total time: 6300 s
Yield: 6
Ingredients: 250 gram plain flour; 200 gram soft light brown sugar; 2 teaspoon baking powder; 1/2 teaspoon salt; 300 gram Victoria blackberry; 2 large egg; 110 gram unsalted butter; 130 millilitre Greek yogurt; 1 teaspoon vanilla extract; 1 lemon; 200 gram icing sugar

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 (7 g) and salt (3 g) . 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 g) , vanilla (5 mL) 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.

Blackberry loaf cake

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