Blackberry loaf cake

Nici Wickes' blackberry loaf cake recipe has no frivolous icing or too-sweet fillings, it's just good, old-fashioned comfort food. Its straightforward unfussiness is so appealing - just like nana's baking

By Nici Wickes
  • 55 mins cooking
  • Makes 2 loaves
  • Print
This recipe first appeared in New Zealand Woman's Weekly.
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  • 80 gram butter
  • 1/2 cup plain flour
  • 1/3 cup demerara sugar
  • 180 gram butter, softened
  • 180 gram caster sugar
  • 2 eggs
  • 3/4 cup plain flour
  • 1 1/2 cup ground almonds
  • 2 teaspoon lemon zest
  • 2 cup fresh blackberries (or boysenberries, blueberries or chopped stone fruit)


  • 1
    Preheat oven to 170°C. Grease and line two 12cm x 20cm loaf tins with baking paper.
  • 2
    For the topping, blitz the butter, flour and sugar to resemble fresh breadcrumbs.
  • 3
    For the cake, cream the butter and sugar together until light and fluffy. Add the eggs, one at a time, beating well between each addition. Fold in the flour, ground almonds and lemon zest. Scrape into the tins and smooth the tops.
  • 4
    Scatter over the berries. Add the topping, roughly clumping the crumb as you go.
  • 5
    Bake for 45-55 minutes or until golden and an inserted skewer comes out clean.
  • 6
    Cool for 15 minutes, then run a knife around the loaf edges, where fruit may have turned jammy. Turn out to cool.
  • 7
    Serve warm or cold in nice, thick slices.


For a gluten-free version, replace the plain flour with GF, but remove 1 heaped tbsp flour and add 2 tbsp milk to the cake batter.

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