Make the most of your foraged blackberries by making this delicious Blackberry Crumble Loaf Cake. A fluffy cake studded with juicy blackberries topped with crisp crumble.
Preheat the oven to 170ºC (fan assisted or 190ºC non fan) and line a 2lb loaf tin
Add the flour, sugar and margarine to a bowl. Rub the margarine into the flour and sugar until you get a breadcrumb consistency. Set aside
Cream the margarine and sugar together until pale and fluffy, usually around 5 minutes
Add the eggs and vanilla and mix
Add in the flour, baking powder and salt and mix until completely combined
Spoon in the yogurt and mix until just combined
Fold the blackberries through the cake mix making sure you are gentle
Tip the cake into the tin and smooth the top
Sprinkle over the crumble topping and bake in the oven for 55-60 minutes until a cocktail stick comes out clean
Leave to cool in the tin for 30 minutes or so before tipping out and allowing to cool completely on a wire rack
Keep the cake in an airtight container for 3 - 4 days.
If the cake is browning too much on top, loosely wrap it in foil.
Nutritional information is given as a guide only and can vary.
Blackberry Crumble Loaf Cake https://www.curlyscooking.co.uk/blackberry-crumble-loaf-cake/
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