blackberry loaf cake

A beautiful loaf cake recipe: moist and delicious rhubarb loaf cake with blackberries, cinnamon and brown sugar.

Rhubarb Loaf Cake with Blackberries and Brown Sugar

cake:

brown sugar (9.5 oz/ 1 ½ cups)

60 ml vegetable oil (2 oz/ ¼ cup)

120 ml buttermilk

170 g creamy yogurt (6 oz/ 2/3 cup)

vanilla extract

g all-purpose flour (10.5 oz/ 2 ½ cups)

baking soda

fine sea salt

rhubarb

blackberries (6 oz/ 1 2/3 cup)

Topping:

unsalted butter

cinnamon

g sugar

Preheat the oven

Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Butter two loaf pans, about 23x12 cm/ 9x5 inch.

Prepare rhubarb

Prepare rhubarb: Wash the rhubarb, you don&#39;t have to peel it. Discard the leaves as they are poisonous. If the rhubarb stalk is very thick, cut it lengthwise before thinly slicing it crosswise. Set aside.

Mix wet ingredients

Mix wet ingredients: Place the brown sugar, the oil, and the egg in a large bowl and beat until blended. Add the buttermilk, yogurt, and vanilla extract and blend again.

Add dry ingredients

Add dry ingredients: In another bowl, the flour, baking soda, and salt. Gradually add the flour mixture to the sugar mixture.

Add berries

Halve the blackberries if they are large and fold them into the batter together with the sliced rhubarb.

Add to pan

Divide the mixture between the two loaf pans.

Rhubarb loaf cake:

Make topping

Melt the butter in a small pan. Remove from the heat and stir in the cinnamon and the sugar, you will obtain some kind of sugar lumps. Dollop the lumps evenly over the batter in the pans.

Bake

Bake for 50 minutes or until a toothpick inserted in the middle of the loaf cake comes out with only a few crumbs hanging to it.

Cool

Cool in the pan for about 10 minutes, remove and let cool completely on a wire rack.

This blackberry lemon bread is vegan, gluten-free, and so easy to make. It is an eggless lemon cake with fresh blackberries inside and a delicious dairy-free lemon frosting on top. The cake is so fluffy, moist, and packed with fruit flavors.

Blackberry Lemon Bread

gluten-free 1:1 flour blend (with xanthan gum)

baking powder

salt

blackberries (or frozen)

vegan butter

vegan cane sugar

dairy-free yogurt (or applesauce)

lemon juice

lemon zest

vegan powdered sugar

Preheat the oven and line a loaf pan with parchment.

Preheat oven to 350 degrees Fahrenheit. Line a 9x5-inch loaf pan with parchment paper and lightly grease with non-stick spray.

Whisk dry ingredients and add blackberries.

In a medium bowl, whisk together the flour, baking powder, and salt. Add the blackberries and gently fold them together so they are well-coated with flour.

Combine wet ingredients until smoth.

In a separate large bowl, combine the melted vegan butter, cane sugar, dairy-free yogurt, lemon juice, lemon zest, and vanilla extract until smooth.

Add dry ingredients to wet ingredients.

Add the dry ingredients to the bowl of wet ingredients and stir until just combined. Do not overmix! The batter will be very thick.

Pour batter into loaf pan.

Pour the batter into the prepared loaf pan. Use a rubber spatula to gently smooth the top and gently shake it side-to-side to level the batter in the pan.

Bake the blackberry lemon bread.

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15-30 minutes in the pan before removing.

Whisk together glaze ingredients.

To make the lemon glaze, whisk together the vegan powdered sugar and lemon juice until smooth and creamy. It should be thin enough to drizzle over the cake, but not runny.

Drizzle glaze over lemon bread. Garnish with blackberries.

Once cooled, use a spoon to drizzle the lemon glaze over the blackberry lemon bread. Garnish with fresh blackberries and lemon zest, if desired.

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Top 2 blackberry loaf cake recipes from across the web

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The most viewed blackberry loaf cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine