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Summer Berry Loaf

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Summer Berry Loaf

This summer loaf is great for packed lunches, and the berries means it is packed with juicy bursts of flavour.

  • Nut Free
  • Vegetarian
Preparation time:
15 minutes
Cooking time:
45 minutes to 50 minutes
Total time:
1 hour to 1 hour 5 minutes 60 minutes 5 minutes
Serves:
 8

Ingredients

  • 250g self-raising flour
  • 150g golden caster sugar, plus 1 tbsp for the topping
  • 2 medium eggs, lightly beaten
  • ½ x 294ml pot buttermilk
  • 125g butter, melted
  • Zest and juice of 1 unwaxed lemon
  • ½ x 200g pack essential blueberries
  • 125g essential Waitrose Raspberries, crushed slightly
  • 75g icing sugar, sifted

Method

  1. Preheat the oven to 180°C, gas mark 4. Line a 900g (23cm x 13cm x 7cm) loaf tin with baking parchment. Sift the flour into a mixing bowl and stir in the caster sugar.
  2. Whisk the eggs and buttermilk together in a small bowl. Pour in the butter and lemon zest and stir well. Fold this mixture into the flour together with the berries and combine. Tip into the loaf tin, sprinkle over the reserved sugar and cook for 45-50 minutes until the cake is well risen and golden. Check that a skewer inserted into the cake comes out clean. Leave in the tin for 10 minutes then remove and place on a rack to cool.
  3. Make the icing by combining the icing sugar with enough of the lemon juice to make a smooth icing that coats the back of a spoon. Drizzle over the cooked cake. Store the loaf in an air-tight tin in a cool place for up to 3 days.

Comments and images

Average user rating 3 stars out of 5

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Alrtoo

Alrtoo 24 June 2010 22:20

A super recipe which turned out looking just as great as it tasted - lots of compliments from everyone who has tried it. No need to use up the berries in pancakes by the way, just double up the recipe and double the compliments. (Or keep one, give one - your friends will be very grateful, but you still get to enjoy your results!)

Christine Farge

Christine Farge 15 August 2009 17:11

Tried this recipe first time but with blackberries insteady of rasberries - delicious. Unfortunately, did not have any buttermilk today, so have attempted this with natural organic yoghurt and this time only with blackberries (a case of hedgerow picking whilst dog walking this morning!). Again, absolutely delicious! I may try it with plums next!

alibaba

alibaba 27 June 2009 07:25

This was yummy and everybody really enjoyed it! The combination of the lemon and berries was very refreshing and the crunchy topping provided a contrasting texture.

mad_Lottie

mad_Lottie 07 June 2009 15:20

Mmmmm - this was so delicious, I can't stop eating it! Really moist and the combination of lemon and juicy berries was fab! A great recipe for begginners too as no need to cream sugar and butter etc. Use the remaining buttermilk and blueberries to make pancakes for breakfast the next day to avoid wastage.

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3 stars out of 5

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Nutritional Info

Typical values per serving:
Energy 378.0kcal
Sugars 35.1g
Fat 15.1g
Saturated Fat 9.0g
Salt 0.6g

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This recipe was first published on Waitrose.com in June 2009