Blackberry & apple loaf

Blackberry & apple loaf

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(90 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 eggs, 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, questions and tips

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22nd Sep, 2013
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
16th Sep, 2013
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!
22nd Sep, 2013
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!
12th Sep, 2013
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.
9th Jan, 2013
I adapt recipes... can't help myself ... When making this cake I've used ... cranberries raspberries blueberries 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 :-)
21st Oct, 2012
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!
10th Oct, 2012
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.
18th Sep, 2012
Yum, nom nom! Moist and delicious, packed with flavour.
14th Sep, 2012
made this with my 4 yr old today and love it! great simple food!
2nd Sep, 2012
Made this with my 6 year old niece today....really easy and tasty!!


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