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)

faye_ella's picture

Gorgeous! I made a beginners error by not checking run was deep enough so loaf over flowed a bit! Still gorgeous though & didn't last long! Will definately make again!

bellapenny83's picture

Delicious - used soft brown sugar instead of muscovado and then followed the recipe exactly. Made the kitchen smell divine! Highly recommended for using up a glut of blackberries.

sebbysaurus's picture

Yum, nom nom! Moist and delicious, packed with flavour.

denisejura's picture

made this with my 4 yr old today and love it! great simple food!

poppy24's picture

Made this with my 6 year old niece today....really easy and tasty!!

tjkent2426's picture

It was ok, the topping wasn't as crumbly as I would have liked but still enjoyed it. Better a day or two after.

nicolanymph's picture

unsure whether my dad would like this considering he's not keen on blackberries but he loved it and wanted more than I had! it even tasted great the day after and the crumble topping made it really special! :)

greedyred's picture

This is so delicious that I have passed the recipe to Mother-in-law who is a superb cake maker. She and her friends all enjoyed it. The recipe will come out again next summer when my bramble bush is in full production!

eleanormayo's picture

Lovely cake, I particularly like the crunchy cinnamon crust on the top. I didn't have any orange so used the zest of a lemon and also used 2 apples instead of 1.

noosner's picture

Oops, forgot to award stars. Five, definitely!

noosner's picture

This is my favourite recipe for using up blackberries: thank you! I made it several times this Autumn, using mixed spice instead of cinnamon and not bothering about the topping. Also I tend to use whatever sugar comes to hand.

sarahwarner's picture

Gorgeous !!!!! and delicious !!!!

sophietreacher's picture

After collecting the last of the autumn blackberries from the hedgerows, I tried both this recipe and the blackberry and coconut squares recipe (also on Both were yummy, but I think the other recipe definitely had the edge! Couldn't really taste the apple in this.

sharry44's picture

Simply yummy! After an afternoon of blackberry picking this was gorgeous later with a cuppa. 5 Star

babelsbottomlip's picture

Great cake!
I forgot to use chilled butter, so had to make a separate crumble topping.

isabrown's picture

This is an absolutely fantastic cake, i love it!!
I thought there was too much topping so i did'nt put so much on top, but I really regret it! I will definately be making it again!!!

keohane's picture

This is an excellent recipe, I had lots of apples and added a couple of extra, I also grated them with the skins on, it works a treat and everyone loves it.

sarahjlouise's picture

I used cranberries instead of blackberries which made the cake go dark. delicious

chickenlips's picture

Yum Yum Yum! I substituted with frozen raspberries, granny smith apple, golden granulated sugar and ordinary brown sugar (I had these ingredients on hand) and it turned out beautifully. Easy to make and will definitely do so again. Hubby and son love it - I'll be surprised if it makes it to 48hrs!


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