More delicious blackberry treats

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I made my second batch of gorgeous blackberry jam over the weekend but I am still itching to pick more blackberries. The weather has been lovely over the past few weeks and a whole new crop of blackberries are ripening in the hedgerows. I am so lucky to have them on my doorstep – I couldn’t believe that a small punnet of blackberries is selling for almost €4 in the shops.  Maybe I should get out and sell some myself! But then, I would miss the pleasure of using them in making delicious treats such as this blackberry and apple loaf.

blackberry and apple loaf

Ingredients

  • 250g self-raising flour
  • 175g butter
  • 175g light muscovado sugar
  • ½ tsp cinnamon
  • 2 rounded tbsp demerara sugar
  • 1 small eating apple , such as Cox’s, quartered (not cored or peeled)
  • 2 large eggs , beaten
  • 1 orange , finely grated zest
  • 1 tsp baking powder
  • 225g blackberries
  • Method

    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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    4 responses »

    1. This look gorgeous. Am def going blackberry picking with the kids again soon. I made blackberry muffins and tarts (well, the tarts also contained rhubarb and raspberries) but the muffins didn’t look at all as nice as this loaf.

      Love this blog – so topical as well as having a lovely homely, welcoming feel.

    2. I always dreamed of living this life – baking and creating a home in the country – doesn’t sound very PC I know, but when I am in the city I live a very different life and so it is wonderful to kick off the high heels, put on the wellies and go for a walk, picking blackberries and planning what delicious treats to make with them 🙂

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