Squeeze in the sunshine: Blueberry & raspberry loaf cake

Published: 00:02 GMT, 22 May 2022 | Updated: 00:02 GMT, 22 May 2022

e-mail

No cake is easier to pack for a picnic than a loaf cake. This one has a light moist crumb and a lovely crunchy top. Serve on its own, or with a thick Greek or coconut yogurt.

SERVES 10-12

PREP 15 minutes

COOK 1 hour 15 minutes-1 hour 30 minutes

175g unsalted butter, softened, plus extra for greasing

250g self-raising flour

150g caster sugar

3 eggs, lightly beaten

1 tsp vanilla extract

150g blueberries

150g raspberries

25g flaked almonds

2 tbsp demerara sugar

Preheat the oven to 170C/150C fan/gas 3. Grease and line a 900g (2lb) loaf tin with baking paper.
Put the flour in a large bowl with the butter, sugar, eggs and vanilla extract. Beat together with an electric mixer for 4-5 minutes until pale and fluffy.
Gently fold through the berries and spoon the batter into the tin. Scatter the flaked almonds and demerara sugar over the top, then bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted at the centre comes out clean. Cool in the tin for 15 minutes, then turn out on to a wire rack and cool completely.
Pack the cake back into the tin to make sure it travels to your picnic in one piece. It will keep well for two days.