Blackberry Crumble Loaf Cake
Make the most of your foraged blackberries by making this delicious Blackberry Crumble Loaf Cake. A fluffy cake studded with juicy blackberries topped with crisp crumble.
Ingredients
- 70 g self raising flour
- 45 g margarine
- 25 g light brown sugar
- 225 g margarine
- 200 g caster sugar
- 3 eggs
- 2 tsp vanilla extract
- 250 g plain flour
- 1 1/2 tsp baking powder
- pinch of salt
- 120 g fat free yogurt
- 200 g blackberries
Instructions
- 1
Preheat the oven to 170ºC (fan assisted or 190ºC non fan) and line a 2lb loaf tin
- 2
Add the flour, sugar and margarine to a bowl. Rub the margarine into the flour and sugar until you get a breadcrumb consistency. Set aside
- 3
Cream the margarine and sugar together until pale and fluffy, usually around 5 minutes
- 4
Add the eggs and vanilla and mix
- 5
Add in the flour, baking powder and salt and mix until completely combined
- 6
Spoon in the yogurt and mix until just combined
- 7
Fold the blackberries through the cake mix making sure you are gentle
- 8
Tip the cake into the tin and smooth the top
- 9
Sprinkle over the crumble topping and bake in the oven for 55-60 minutes until a cocktail stick comes out clean
- 10
Leave to cool in the tin for 30 minutes or so before tipping out and allowing to cool completely on a wire rack
Cook it from the original
This recipe comes from curlyscooking.co.uk. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on curlyscooking.co.uk