Lemon & Blackberry Drizzle
Delicious with a cuppa, this fluffy cake bursts with juicy blackberries. It’s tart but sweet perfection!
SERVES 8-12
PREP TIME 10 MINUTES
COOKS TIME 50-60 MINUTES
DIFFICULTY MEDIUM
Ingredients
225g self-raising flour, plus 2 tbsp for dusting
200g blackberries
225g unsalted butter, at room temperature
225g caster sugar
3 large eggs, at room temperature
Zest and juice from 2 lemons
To decorate:
150g icing sugar, extra blackberries and lemon zest
Method
1.
Preheat the oven to 160°c (fan assisted)/180°c/gas 4 and grease and line a loaf tin.
2.
Add the 2 tbsp of flour into a small bowl with the blackberries and gently mix it through to coat (this will prevent them from sinking to the bottom of the loaf!).
3.
Add the butter and sugar into a large bowl and beat together until fluffy and lighter in colour (it is much easier to use an electric whisk for this if you have one!).
4.
Add the eggs one at a time and beat them in until smooth.
5.
Sift the flour into the mixture and gently fold it through until just combined. The mixture should just drop off a spoon - if it is too thick, stir in a dash of milk. Then stir though the blackberries and lemon zest.
6.
Transfer the mix into the loaf tin and bake for 50-60 minutes, until golden and an inserted skewer comes out clean. Allow to cool completely.
7.
To decorate, mix the icing sugar with just enough lemon juice until it is thick but pourable. Drizzle it overtop of the loaf, then decorate with extra blackberries and lemon zest.
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