Blackberry & apple loaf

Blackberry & apple loaf

  • 1
  • 2
  • 3
  • 4
  • 5
(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
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 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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
12th Oct, 2011
Great cake! I forgot to use chilled butter, so had to make a separate crumble topping.
28th Sep, 2011
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!!!
27th Sep, 2011
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.
20th Sep, 2011
I used cranberries instead of blackberries which made the cake go dark. delicious
15th Sep, 2011
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!
14th Sep, 2011
Scrummy will be making again!
hanszinderfaan's picture
14th Sep, 2011
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.
9th Sep, 2011
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.
4th Sep, 2011
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.
28th Aug, 2011
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.


Be the first to ask a question about this recipe...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 suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.