Blackberry & apple loaf

Blackberry & apple loaf

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(109 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 a dairy product made from separating whole milk or cream into fat and…

  • 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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jeatkins27's picture
1st Jun, 2020
Used just over half the amount of blackberries and half the amount of demerara sugar and we all really enjoyed it. Will make again :-)
1st Apr, 2020
Made this cake, it was really good! Will make again!
17th Aug, 2019
Sorry but it’s a big no from me. I found this had an overpowering taste of orange and could hardly taste the fruit, also didn’t like the texture of the cake. I will use it up but as a pud covered in custard.
Hamble Claire
25th Aug, 2018
Made this yesterday with freshly picked blackberries. I followed the recipe. My family all said it is delicious. Tastes very yummy and in my opinion a nice change from other cakes.
Suzanne Villiers's picture
Suzanne Villiers
24th Aug, 2018
This cake was delicious and I shall certainly make it again. The blackberries give a real taste of autumn and the orange zest gives it zing. The crunchy topping is also an added bonus. All my guests asked for the recipe.
Viv Randles's picture
Viv Randles
31st Jul, 2018
The topping was very sweet, overwhelming the flavour of the cake. Next time, I’ll use only half the demerara sugar.
26th Nov, 2017
Made it 4 or 5 times, I have found that blueberries make a good substitute for the blackberries and make for a slightly better flavour.
4th Nov, 2017
I used less blackberries and black and red currants as that's what I had in. It was okay but I wouldn't make it again.
25th Sep, 2017
A really great way to use up blackberries plucked from local brambles. I mixed things up by combining one small grated pear (with juice strained) with one small apple. I substituted the zest of a lemon for the orange and it was was delicious. There's something rich and decadent about this cake. I'll be making it again next autumn if not before!
16th Aug, 2017
I made this last week with freshly picked blackberries. It was delicious. Very moist and the crumble effect on top made it that extra bit special. I would say allow plenty of time for preparation. Lots involved. I would also agree that this needs longer cooking time than you realise. Its also the half hour cooling in the tin time you need to be aware of. I ran out of time so took it to work with me to then take out and cool there.! Very very tasty though. Impressive appearance once cut open too.


30th Aug, 2014
I think it should be renamed Blackberry Crumble cake! A lovely cake but I found the crumble topping made it very crumby and messy. I would like to make a version without the topping but not sure about adjusting the quantities of flour, butter and sugar.
30th Aug, 2014
I followed the recipe, measured everything correctly and it was a very dry mix. When the cooking time was up 1.5 hrs I took it out. All the topping was dry and it looks awful. What did I do wrong? I haven't sliced it yet as it its still warm. Doesn't look nice at all. Maybe the eggs were too small?
23rd Sep, 2014
Mine wasnt dry - it does state 2 large eggs - I used 3 small to medium eggs. The moisture from the apple should of made it wet too. I omitted the topping and used the typical creamed method of mixing sugar with butter then eggs. Worked very well
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