Sweet blackberries, tart lemon and fragrant rosemary combine to make a loaf cake that tastes like Spring.
I’ve had this recipe ready to go for over a week now, but every time I sit down to write the post I get distracted by another piece of house moving life admin. Luckily I’ve had enough time between house moves to forget how unenjoyable it is to relocate a house full of belongings, otherwise I’d never have done it.
Even though I’ve been adult-ing for a long time now, I still feel like an imposter when I have to do grown up things like choosing utility providers and setting up direct debits. I keep expecting British Gas to tell me that they can’t let a child open an account and that they must speak to my parents. I feel like I’m getting away with something illicit when I receive a bill addressed to me.
This blackberry, lemon and rosemary loaf confirms I must actually be an adult though, since I’m sure child-me would have turned her nose up at herbs in a cake. The rosemary is not at all overpowering, and provides more of a scent than a flavour. Blending the rosemary into the sugar ensures you don’t get an unpleasant mouthful of leaves. The resulting loaf is sweet, fragrant and reminiscent of the countryside in Spring.
Serve alone in thick slices, or even better, toasted and spread with butter or cream cheese.
- 1 cup white sugar
- 1 sprig fresh rosemary
- 1 lemon juiced and zested
- 2.5 cups self raising flour
- 250 ml milk
- 70 g melted butter
- 1 egg
- 1/2 tsp vanilla
- 1 cup blackberries fresh or frozen
- 1/2 cup icing sugar
Preheat the oven to 170ºC bake, and line a loaf tin with baking paper.
Strip leaves from the sprig of rosemary. Add lemon zest, leaves and sugar to the jug of a nutri-bullet or food processor. Whiz to combine until the sugar turns green.
Measure the flour into a mixing bowl and stir in the rosemary scented sugar.
In a jug, whisk together melted butter, milk, egg and vanilla. Make a well in the centre of the dry ingredients and pour in liquid. Fold gently until just combined. Pour mixture into the loaf pan.
Take the blackberries and toss in a tablespoon of flour to coat (this will help to stop them sinking to the bottom of the loaf). Press the berries into the loaf batter, distributing evenly.
Bake for 60-70 minutes until golden and a skewer poked in the centre comes out clean. Remove from oven and leave to sit for 5 mins before removing from tin and cooling on a rack.
FOR THE GLAZE: Gradually stir lemon juice into icing sugar a tablespoon at a time, until a drizzling consistency is formed. (It's unlikely you will need the juice from the entire lemon)
Drizzle cooled loaf with the glaze and serve. Will last 2-3 days stored in an airtight container.