I live for the weekends and spending time with my hubby and son. Today has been everything I enjoy about the weekends. Hubby and I started our day off by visiting one of our local National Trust places for a nice long walk and done some blackberry picking on our way home. On arrival home I had a new and exciting recipe lined up from a new book (Good Housekeeping Easy to Make Cakes & Bakes) I picked up from the National Trust shop to use with my freshly picked blackberries. This loaf cake was quick, easy and the aroma while baking was divine. The combination of blackberries, cinnamon, and lemon flavours worked wonderfully to produce this moist loaf cake that you can enjoy anytime of the day!
Blackberry and Cinnamon Yogurt LoafIngredients
125ml (4fl oz) sunflower oil, plus extra to grease
175g (6oz) plain flour
1 ½ tsp baking powder
1 ½ ground cinnamon
200g (7oz) fresh or frozen blackberries
125g (4oz) golden caster sugar
Grated zest and juice of 1 lemon
125ml (4fl oz) Greek Yogurt
3 medium eggs, beaten
Icing sugar to dust
Preheat the oven to 190oC/170oC fan oven/Gas mark 5. Grease and baseline a 900g/2lb loaf tin.
Sift the flour, baking powder and cinnamon into a bowl, add the blackberries and toss to coat. Make a well in the centre.
In another bowl, whisk together the caster sugar, oil, lemon zest and juice, yogurt and eggs. Pour into the well of the flour mixture and stir.
Spoon the mixture into the prepared tin, level the surface and bake for 55 minutes (cover lightly with foil if the top is browning too quickly) or until a skewer inserted into the centre comes out clean. Leave in the tin to cool. Remove from the tin and dust with icing sugar.
I love using yogurt in cakes. Gives it a lovely texture! This looks fantastic.
ReplyDeleteThis is really a unique bread and I can't wait to try it!
ReplyDeleteNice cake. You are so lucky to pick fresh blackberries.
ReplyDeleteYou are so lucky to get some blackberries and cinnamon is lovely in cakes.
ReplyDeleteOhhh, it looks so good. I love blackberries!
ReplyDeleteAll those breads look beautful. I love using yogurt in breads. Great job.
ReplyDeleteHey thats a terrific combo... looks mouthwatering!
ReplyDeleteThere are brambles with lovely ripe blackberries on my way home from work. I'm going to pick some and try this out tonight.
ReplyDeleteI'm so excited!!
Lizzy
Wonderful combination of flavours Maria, it's a pretty looking loaf too:) It looks a little like it has a crust - does it? I love a bit of a crusty outside on cakes:)
ReplyDeleteI, too, love the weekends, and this loaf would make the weekend perfect!!
ReplyDeleteI love all of these fruit recipes you are posting! Blackberries are my favorite too! Looks so good!
ReplyDeleteThanks everyone for the lovely comments.
ReplyDeleteCoby this loaf is not crusty, it's a soft loaf!
Maria I was begining to think my bloggers must be sick of all these fruit recipes!
Maria
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Beautiful loaf cake - I love wild blackberries.
ReplyDeletePerfect for blackberry season, great taste combination too.
ReplyDeleteYogurt and blackberries what a great combination! This sounds like fantastic recipe.
ReplyDeleteOooh this looks yummy, I would make this... if me and Chloe hadn't eaten 99% of the blackberries on the way to nursery every morning, eek!
ReplyDeleteI love the blackberry and yogurt combo! I will never get tired of your fruit recipes, you make the loveliest breads!
ReplyDeleteI love yoghurt cakes and this looks exceptionally good. The splodges of blackberries are so pretty within each slice.
ReplyDeleteThis is why I love blogging, you all leave such lovely comments that make my day! Thanks everyone.
ReplyDeleteMaria
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Lovely recipe, but you have not mentioned at what stage to add yogurt?!
ReplyDeleteBut at what stage do you add yogurt???!
ReplyDeleteOpps I had skipped adding the yogurt but have now rectified it. You add the yogurt with the sugar, oil, lemon zest, eggs etc.
ReplyDelete