Name: Blackberry loaf cake
Cook time: 55 min
Total time: 55 min
Ingredients: Topping; 80 gram butter; 1/2 cup plain flour; 1/3 cup demerara sugar; Cake; 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)

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

Makes 2 loaves

Cook

55M

This recipe first appeared in New Zealand Woman’s Weekly.

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Ingredients

Topping

80 gram butter

1/2 cup plain flour

1/3 cup demerara sugar

Cake

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)

Method

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.