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 Loaf
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.