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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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!
14th Aug, 2011
Wow this cake really is gorgeous, it suitably impressed my family!
10th Aug, 2011
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.
8th Aug, 2011
loved this cake, ate it with ice cream while still warm yum!
18th Jul, 2011
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.
15th Apr, 2011
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!


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