Blackberry & apple loaf

Blackberry & apple loaf

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(85 ratings)

Ready in 2 hours, including baking


Cuts into 10 chunky slices
This moist and fruity cake is a great way to get kids to eat fruit, you may have trouble stopping them!

Nutrition and extra info


  • kcal327
  • fat16g
  • saturates10g
  • carbs44g
  • sugars23g
  • fibre2g
  • protein4g
  • salt0.77g
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  • 250g self-raising flour
  • 175g butter



    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 175g light muscovado sugar
  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 2 rounded tbsp demerara sugar
  • 1 small eating apple, such as Cox’s, quartered (not cored or peeled)



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • 2 large egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 orange, finely grated zest



    One of the best-known citrus fruits, oranges aren't necessarily orange - some varieties are…

  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 225g blackberry



    A purply black-coloured berry comprising many individual seed-containing fruits surrounding a…


  1. 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.

  2. 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.

  3. 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.

  4. 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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Comments (110)

lderbyshire's picture

I made this with my 5 year old for a family afternoon tea party. Everyone from my picky dad to my 2 year old nephew loved it! Really lovely cake and a great way to use up blackberries.

meesterstocks's picture

Did it exactly as the recipe and it was fantastic. Really tasty. Make it! :)

tanyah's picture

A perfect recipe. Simple.

nmaslin's picture

Just made this for my Godmother after picking a rather large quantity of blackberries. Didn't have a orange so put a little vanilla essence in. Tastes dam good to me. Next time i might add more blackberries but thats just me as i do like them

lizleicester's picture

This cake is delicious - everyone agreed! It took a lot longer to cook but that was because I used frozen blackberries. Loved the streusel topping although I used granulated sugar because I'd run out of demerara.

niftypixie's picture

Lovely cake. Made with a mix of blackberries and raspberries and a braburn apple. Didn't have enough muscavado sugar so used a mix of that with light brown sugar. Also used a 20cm/8 inch round tin as my loaf tins are too small. Cooked at 160c fan for 55 minutes. Covered it with foil at around 45 minutes.

bacon-n-egg's picture

Delicious used picked blackberries and our own apples. I tweaked it a bit as I used the creaming method and omitted the top layer. Also used vanilla instead of orange and cinnamon. You cannot taste the apple though it seems to give the moisture but lacks apple taste. Mine cooked in 1 hour. Note: I followed the tin size as advised as it is alot wider than the pic. Using my silverwood adjustable tin - this is not a standard loaf tin size and this would affect the cooking if you use a narrower tin - you could use a deep round 15cm.

vjnortham's picture

Loved this recipe! Followed it using wild blackberries and a Braeburn Apple. Divided the mixture between two smaller loaf tins. Cooked them for an hour and left them in the tin as prescribed. Perfect! Sticky- just like I like my cakes! Much darker in colour than picture- scrummy!

tchadfield's picture

This was nice but not amazing - I shall try it again tomorrow as they seem to think nicer on day 2. Cooked great tho. Wasn't sure as it didn't seem very cakey when mixing!

Izzy'S's picture

This cake didn't work for me, a sloppy middle, even after 2 hours cooking. Really disappointed.

Bramwell1986's picture

My other half has recently gone gluten free for health reasons so I made this cake using gluten free self-raising flour, having adapted some of my usual recipies I've found sometimes gluten free versions can be a bit dry but I figured as there was a high moisture content with the apple in this cake hopefully this one would be ok, (I also added a small squeeze of the orange juice just to make sure) I was not disappointed it turned out perfectly moist! I especially love the topping and will definatly be using this recipe again so that's another blackberry picking session for me and the kids on the cards

Sewandso's picture

What a great cake!!!! I have a dodgy fan assisted oven, where the heat is a little uneven. It took approx 1 1/2 hours to cook, but well worth the wait!!! We had a glut of blackberries to use up. I shall be making this again pretty soon. Family 'marks out of 10' ......12!!!!!

staceymelia's picture

Absolutely lovely!

I used golden caster sugar for the topping because I had no demerara, worked fine.

Dianne39's picture

I've made this now a couple of times - caught out by forgetting to put the foil on this time though, it's an essential if you don't want burned topping! I left out the lemon juice and the baking powder as I didn't have them the first time and it turned out just fine. Added raspberries as well as blackberries this time too, which was also lovely.

barryshitpeas's picture

The best cake ever! I would happily become a fat fat water rat for this cake. It has to be tried.

1jan1964's picture

This cake is so good, it taste divine, I've made it about 5 times each a success . The cake for my oven takes a 1 1/2 to cook on 160 oC ( fan oven)and as the instructions say I cover it will foil after 50 minutes. The cake is very soft to cut if you cut it whilst still warm, I find it better the next day after I' ve wrapped it in foil & left in the fridge over night it slices better, lovely with hot custard if you want it as a pud! Give it a try so moist & yummy

pcornall's picture

This didn't work for me - the middle was a mess of sloppyness. Maybe I did something wrong, but I think I followed all the instructions. I would leave out the apples and orange zest next time as it seemed to increase the water content and I couldn't taste either anyway. Also the topping wasn't really enough and difficult to spread across the top. It all smelled amazing while in the oven though!

1jan1964's picture

Hi hope this helps, I've posted above you . Have a go at this cake again, it is lovely, use a small apple and fresh blackberries if you can. The cake is very soft, when you 1st make it & taking out the oven & it slices better the next day( if you can wait). I have a fan oven and cooked it at 160 oC but for 1 1/2 hours ,cooked in one of those old fashioned china tin loaves like your gran might of had ( depending on age I'm 49, like the beige n white mixing bowls). I covered it after 50 minutes like they said to stop it burning, n didn't open the oven again til I took it out. Hope this helps!

esthermarypots's picture

This is so yummy - I've just eaten a slice while it's still warm from the oven. The muscovado sugar provides a caramel-y taste, the sponge is light and the blackberries provide a nice fruity contrast.
I didn't use the zest as I didn't have an orange and i didn't feel it was missing anything... maybe next time - I will definitely make this again.
An excellent recipe.

sassy_chic's picture

I adapt recipes... can't help myself ...
When making this cake I've used ...
mixed forest fruits (frozen from supermarket)
dates roughly chopped
tried strawberries, it was nice but they became seeds

In each cake I left out the apple, orange and zest (hate zest)
All the cakes were fantastic

Soon, maybe tonight, I'm going to actually use blackberries (picked from my garden during summer and frozen for later)
I won't use apple, orange or zest

I'm sure it will be a a great cake - just like all the other ones :-)


Questions (3)

Marioner's picture

I think it should be renamed Blackberry Crumble cake!
A lovely cake but I found the crumble topping made it very crumby and messy. I would like to make a version without the topping but not sure about adjusting the quantities of flour, butter and sugar.

lizzielynch67's picture

I followed the recipe, measured everything correctly and it was a very dry mix. When the cooking time was up 1.5 hrs I took it out. All the topping was dry and it looks awful. What did I do wrong? I haven't sliced it yet as it its still warm. Doesn't look nice at all. Maybe the eggs were too small?

bacon-n-egg's picture

Mine wasnt dry - it does state 2 large eggs - I used 3 small to medium eggs. The moisture from the apple should of made it wet too. I omitted the topping and used the typical creamed method of mixing sugar with butter then eggs. Worked very well

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