zoom Summer Berry Loaf

    Save to your scrapbook

    Summer Berry Loaf

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


    Summer Berry Loaf

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

    • Vegetarian
    • Nut Free
    • 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


    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


    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.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars