This loaf was made for Father’s Day in thinking of my dad and the years we spent blackberry picking each autumn. Scratched arms and legs were all part of it.
Nana used to make blackberry and apple pies with flaky pastry whereas mum made lovely buttery shortcakes. I try to have a container of West Coast blackberries in the freezer for shortcakes, crumbles and now this loaf.
- 1/3 cup self raising flour
- 1/3 cup rolled oats
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 70g fridge cold butter
- 125g butter, at room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 2 eggs
- 1 1/2 cups self raising flour
- 1/2 cup milk with a squeeze of lemon juice added
- 1 heaped cup blackberries (or blueberries, raspberries etc...)
Preheat the oven to 180 C.
Line a 25cm expandable loaf tin (an expandable tin makes it easy to remove the loaf without disturbing the crumble) with baking paper. Place the 1/3 cup flour, rolled oats, 1/4 cup brown sugar and cinnamon in a bowl. Grate the butter in with a cheese grater and then using your fingers rub it in until rough crumbs. Set aside.
Beat the 125g butter and 1/2 cup white sugar and 1/2 cup brown sugar in a mixing bowl until light and fluffy. Mix in the vanilla and then the eggs, one at a time, mixing well after each.
Gently mix in half of the flour and then the milk and the remainder of the flour and berries.
Spoon the mixture into the prepared loaf tin and smooth the surface.
Scatter over the crumble mixture and then bake for 1 hour or until the loaf tests cooked by inserting a skewer and it comes out clean.
Serve warm as a dessert cake or for afternoon tea with a dollop of whipped cream or yoghurt.