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Blackberry-glazed Lemon and Blackberry Loaf Cake
Blackberry-glazed Lemon and Blackberry Loaf Cake is a modern British recipe for a classic loaf cake of wild-foraged blackberries served with a blackberry glaze. The full recipe is presented here and I hope you enjoy this classic British version of: Blackberry-glazed Lemon and Blackberry Loaf Cake.
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
8
Rating: 
Tags : Wild FoodVegetarian RecipesMilk RecipesBaking RecipesCake RecipesBritish Recipes
The summer of 2022 yielded an abundance of August blackberries. As I’ve been foraging most weekends, I was astounded by how few people were out blackberrying… of course, that meant more high-quality fruit for me. After making the usual pies, puddings, stews, jams and chutneys I still had loads left over so I decided to make a lemon and blackberry loaf cake with a blackberry glaze. I made two, in fact, one for me and one for colleagues at work.
Ingredients:
175g butter, softened (plus extra for glazing)
125g Greek yoghurt
3 medium eggs
Finely-grated zest of 1 lemon
Juice of 1 lemon
200g self-raising flour
½ tsp baking powder
2 tbsp plain flour (for dusting the fruit) + extra for dusting
175g golden caster sugar
275g blackberries
125g icing sugar
A few firm blackberries, to garnish
Method:
Grease a 900g (2 lb) loaf tin with butter and dust with flour. Line lengthways with baking parchment, leaving an overhang over both sides (this will help you extract the cake once done).
Combine the butter, yoghurt, eggs, lemon zest and juice in a mixing bowl, beating until the ingredients come together (it may look a little lumpy, but that’s fine).
Whisk together the flour and baking powder then beat this mixture into liquid ingredients until you have a smooth batter. Spoon half the batter into the prepared tin then toss 200g of the blackberries with the 2 tbsp flour. Sprinkle half over the batter in the tin, add the remaining batter and top with the remaining blackberries. Transfer the cake to an oven pre-heated to 160C (140C Fan, ??? F, Gas Mark ??) and bake for 50-60 minutes, or until golden brown on top and a skewer inserted into the centre emerges cleanly.
Allow to cool in the tin for 10 minutes then use the overhanging baking parchment to extract the cake. Transfer to a wire rack and set aside to cool completely.
For the glaze, puree the remaining 75g blackberries in a food processor or blender. Pass through a fine-meshed sieve to remove the seeds.
Work most of the icing sugar into the blackberry puree until you have a thick glaze that’s still liquid enough to drizzle over the cake. Arrange the cake upside down on a serving plate. Drizzle over the glaze, allowing some to drizzle down the sides of the cake. Use a fork to make patterns in the top and add a few extra dollops of the glaze. Arrange a few fresh blackberries on top and allow the glaze to dry and set for a few hours before serving.
