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 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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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.
26th Aug, 2011
Used demerera sugar and maybe this made it heavier than looks in the picture - tastes fab - will do again
24th Aug, 2011
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!!
23rd Aug, 2011
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...
21st Aug, 2011
Fantastic with homemade custard as a pudding or on its own with a big mug of tea. Will definitely make again as very simple.
14th Aug, 2011
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!


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