Blackberry Loaf Recipes

Steps:

• Preheat oven to 350°.
• Stir together flour and next 3 ingredients in a medium bowl;
• Stir in blackberries.
• Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
• Add to flour mixture, stirring just until blended.
• Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
• Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
• Cool in pan on a wire rack 10 minutes.
• Remove from pan to wire rack, and cool completely (about 1 hour).

Steps:

• Heat oven to 180C/fan160C/gas4. Butter and line the bottom of a medium loaf tin (approx 1.7 litre capacity.) Put the flour, butter and sugar in a large bowl and rub together with your fingers so they look like fine buttery crumbs.
• Measure out 5 level tablspoons for the topping and tip into a small bowl adding in the cinnamon and demerara sugar. Put this to one side.
• Coarsely grate the apple (skin too) down to the cores. Beat the eggs and mix in the orange zest and grated apple. Stir the baking powder into the rubbin-in mixture in the large bowl. Quickly and lightly stir in the egg mixture until it drops lightly from the spoon. Don't over-mix.
• Finally, gently fold in just under three-quartes of the blackberries with a metal spoon, being careful not to break them up too much. Spoon the cake mixture into the tin and level off. Scatter the rest of the blackberries over the top. Now sprinkle the topping over and bake for about 1 1.2 hours, checking after about 50 minutes. If too brown, cover with foil. Test with a skewer - push it into the cake mixture, not a blackberry.
• Leave the cake in the tin for at least 30 minutes before turning out. Then leave to cool on a wire rack.

Steps:

• To make the loaf: Mix together butter and sugar in a large bowl until creamy.
• Beat in egg.
• In a separate bowl, combine flour, baking powder, and salt.
• Alternately, add milk and flour mixture to the butter mixture.
• Stir well to combine.
• Add vanilla, stir.
• Fold in blackberries gently, try not to mash them too much.
• Pour batter into a greased 9x5 loaf pan.
• To make streusel: Combine streusel ingredients, mix until crumbly.
• Pour over batter in the loaf pan.
• Bake at 350 for 45-60 minutes.
• Check frequently after 45 minutes.
• Loaf should be golden brown and a knife inserted in the center of the loaf should come out dry.

Steps:

• 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.
• 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.
• 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.
• 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.

Steps:

• Preheat oven to 350 degrees. Lightly butter a 5-by-9-inch loaf pan and line with parchment, leaving a 2-inch overhang on all sides; butter parchment. In a food processor, puree blackberries with 2 tablespoons sugar. In a medium bowl, whisk together flour, salt, and baking powder.
• In a large bowl, using an electric mixer, beat together butter and 1 1/4 cups sugar until light and fluffy, 5 minutes. Add eggs and vanilla and beat to combine, scraping down bowl as needed. With mixer on low, add flour mixture in 3 additions, alternating with sour cream, beginning and ending with flour mixture.
• Transfer half the batter to pan and dot with 1/2 cup blackberry puree. Repeat with remaining batter and puree. With a skewer or thin-bladed knife, swirl batter and puree together. Bake until golden brown and a toothpick inserted in center of cake comes out clean, about 1 1/4 hours. Let cool in pan on a wire rack, 30 minutes. Lift cake out of pan and place on a serving plate; let cool completely before slicing.