Blackberry & apple loaf

Blackberry & apple loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(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
Save to My Good Food
Please sign in or register to save recipes.


  • 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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (110)

amalfi2007's picture

Scrummy will be making again!

hanszinderfaan's picture

Couldn't taste much apple so I substituted a small Bramley apple ( I don't like cakes too sweet). I also thought the fat/flour blend was too sticky and had to add more flour, next time I will reduce the butter content. I also added an extra egg. The result ? lovely ! Went down well with the family. Highly recommended. Get out there pickin' blackberries before they are all gone.

lurvlyloz's picture

Made this last night without the blackberries. was very nice. sunk in the middle but thats clearly because i was inpatient. will def make again and will add the blackberries.

treacletoes's picture

Really nice- we went apple and blackberry picking so this was perfect. Used dark muscovado as had no light but was still lovely - and lemon zest also.
Lovely warm with ice cream.

anniej2003's picture

A Very nice cake. The children loved it, especially the topping. Make sure you let it cool before trying to slice it as it will fall apart.

kmpewales's picture

Used demerera sugar and maybe this made it heavier than looks in the picture - tastes fab - will do again

moolala's picture

I've made this cake three times in two weeks because the kids, hubby and my father love it!! Would have to agree though with the comments about putting less blackberries in, my first cake fell apart! Yummy though!! It's definitely going to become a regular!!

babsthecook's picture

Wonderful, definitely try this recipe!

Tried this cake as we had loads of blackberries from berry picking to use up! But what a surprise to find such a great outcome, the cake is a real winner, moist and lovely with a hot cuppa. Your friends and family will truly love it too!!!!! 5 stars...

tracymclennan's picture

Fantastic with homemade custard as a pudding or on its own with a big mug of tea. Will definitely make again as very simple.

sausageandpickle's picture

Scrummy - really moist and tasty. I used fresh blackberries and frozen apple slices. Some reservations about the topping - I didn't get the "fine breadcrumb" texture I was aiming for - it was lumpy and I had to use a knife to chop it up a bit. The crunch topping also made it quite tricky to cut - prone to the topping coming off. Might try it without that next time, but will definitely be making it again. Yum!

mrsgundy's picture

Wow this cake really is gorgeous, it suitably impressed my family!

donnasmith100's picture

Loved this cake, made with blackberries from the garden and it tasted yummy, went down well with everyone at work too. Easy enough to make. Loved the crumble topping.

jaynez's picture

loved this cake, ate it with ice cream while still warm yum!

adriana2416's picture

I doubled the recipe to use loganberries picked from my garden. Baked it in a square pan rather than two loaf pans and it still came out moist and delicious. Had to bake it for much longer so will use two loaf pans next time but still pleased with result.

lucuma's picture

Delicious! the first time it sunk in the middle, second time sunk as well but not too much, third time was the winner! :-)
It disappears instantly as you can't do with just one I would recommend to make more than one loaf!

samanthajohnson's picture

I liked this... I had to cook it for longer than the recipe said. But next time I won't do the crumble topping... I just didnt like the contrast with the nice moist cake

michelle-macdougall's picture

Gorgeous!!!!I love it, it was so easy to make and turned out perfectly. I put tin foil over it after about 50 minutes and my oven is quite hot so it was done within the hour, the house was smelling so good while it was in the oven. I love the crumbly topping, will definately will be making this again!!

smokeybromage's picture

This is lovely! Made it using blueberries instead of the blackberries and it has worked very well.

mandy_m10's picture

Excellent loaf.
I used only apple and pears and no blackberries because I had pureed all the blackberries when they were in season here isn Brussels.
It worked beautifully.
lilac lady

tfl_hk's picture

Can someone please explain to me why my loaf sank in the middle? It tasted lovely but it just sank. I only used 200g of fruit instead of 225g. I also followed the receipe. Could it be the fan oven. I don't know what I can do to improve it. I would like to try this again.


Questions (3)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…