Blackberry & apple loaf

Blackberry & apple loaf

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(81 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

    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 (106)

soulfoodlover64's picture

Lovely cake and not too sweet, I used a bramley apple as This was what I had a nice moist cake.

jenny_price86's picture

I'd like to make this, but my mum isn't a big fan of cinnamon, would still be okay without it or will it make a big difference to the flavour?

roebuckclaire's picture

I'm sorry but i didn't think this was great. Very strong flavour, dense texture and my crumble topping fell off when I turned it out. More of a pudding than a cake so served with custard!

knickers68's picture

this is great to use up all the fruit from your garden, loist and tasty and the topping really makes it. we made an apple compote with all the apples we have , to go with. deliscious

5townslane's picture

This cake is so easy to make and a real winner - great warm with clotted cream or cold.

mother_ship's picture

I made this yesterday and have to say I was very underwhelmed after some of the fab comments it has received. Had another slice today and it has improved with keeping, if I make it again I think I'll add a chopped apple in addition to the grated one and more cinnamon in the crumble topping.

lapinpatricia's picture

Wonderful cake; it's impossible to eat only one piece. It is moist and fruity. The only changes I made were using raspberries instead of blackberries and I substituted 50 grams of the flour with 50 grams of ground almonds. I think replacing some of the flour with the same weight of ground almonds makes the cake even more moist and yummy.

bristoltings's picture

Lovely moist cake, made it for my collegues leaving present and he loved it, not too sweet just perfect.

dylanski's picture

Very nice, mosit cakes, although couldn't really taste the apple or orange

neleh87's picture

Really tasty and moist but mine collapsed when it came out of the tin, I think this may be my oven though not the recipe!

kimapril's picture

Delicious, well liked by my 2yr old who loves picking and eating wild blackberries. Suggest mixing in the blackberrries frozen so they stay nice and whole.

huxley-radish's picture

Everyone loved it! The crusty topping was my favourite :D

tattybear24's picture

I Think it is lovely and faboulous! I would recommet! IT IS VERY EASY !!!

morgan46's picture

My husband's favourite cake, easy to make - I add about 200g of blackberries and if I don't have an orange the cake still tastes good.

carina34's picture

Absolutely delicious !! Really easy to make but would say that nobody could taste the apple in it so would recommend a real sharp apple for this one.

buell8abe's picture

A wonderful fruit loaf Angela. I have made several with many different combinations of soft fruits as available, it always turns out perfectly and is so delicious. The topping is especially tasty and makes this teatime treat really yummy. I haven't yet managed to keep it for 2 days as everyone loves it so much! Blueberries with raspberries is the current family favourite. I will make two at once in future. Superb.

gwd34afitou's picture

Tried this cake again but couldn't get any more blackberries so used sultanas instead and my son and husband both loved it. Made it Saturday morning was all gone by Sunday evening!!

rhfrancis's picture

Really moist and scrummy cake. Can see it becoming an autumn favourite!

cranstoun1's picture

Just made this with my two small children, easy to follow cake tastes yummy too. Although I would next time try using less berrys as it seemed to turn the cake a berry colour.....or maybe we all mixed too much? Cant wait to make again with blueberrys or raspberrys

vickyyumyum's picture

Made this recipe after collecting MANY blackberries and wanting to do more than Apple and blackberry crumble. Had two friends over...the verdict...WONDERFUL!! (I don't think it will be lasting for long!!)


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