With blackberries being the fruit of the month, this quick and easy recipe will get your autumnal tastebuds flowing. Forage your local hedgerows and bushes for the sweetest blackberries to make this delicious loaf cake, (if you can avoid eating them all straight away that is!)
To make one scrummy blackberry swirl yogurt loaf, you will need:
125g Fresh blackberries
250g Caster sugar
150ml Greek style natural yogurt (full fat)
6 Tbsp sunflower oil
3 Eggs
1 1/2 Tsp vanilla extract
250g Plain flour
2 Tsp baking powder
Toasted flaked almonds to decorate
- Preheat the oven to 180C/160C Fan/Gas 4. Line a 24cm loaf tin with baking powder
- Puree the blackberries in a processor with 50g of the caster sugar and set aside
- Put the yogurt, oil, eggs, vanilla and remaining sugar in a bowl and whisk together
- Sieve the flour, baking powder and a pinch of salt into a separate bowl. Gently fold into the yogurt mixture until just combined
- Pour half the mixture into the tin and add spoonfuls of puree, creating swirls with a skewer. Repeat with the rest of the mixture and puree
- Bake for 55mins-1hour until a skewer comes out clean. Top with the almonds and cool on a wire rack. Enjoy!
Pro Tip: Use almond essence instead of vanilla extract to give the loaf a lovely Bakewell tart flavour!
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