Blueberry & Raspberry Loaf Cake

 

“I love the simple things; coffee shops, books, and people who try to understand.” 

I’m a sucker for simplicity, I spend so much time over complicating situations in my mind, I often find myself chasing a less complicated path. When it comes to baking and cooking, I can’t help but think that everyday cupboard basics, great flavors, and fewer ingredients that nearly always lead to something good. 

When was the last time you used up fridge leftovers? I’d hope it was recently because I’m not a fan of wasting food and it’s one thing that we should be gracious we have in abundance.  I baked this loaf cake because I had some leftover berries, I enjoy it as a snack or smothered in nut butter and/or yogurt as a nutritious breakfast.  I mean, correct me if I’m wrong but isn’t cake for breakfast one of the best parts of being an adult? 

I chose not to frost this cake, for the reason that it’s simply not required, again, why complicate matters? Alongside that, by not applying a layer of icing, the cake is perfect for freezing and enjoying at a later date. 

Anyway,  enough of the small talk, I’m writing this on a cold winters evening, I’ve eaten all the cake and I cannot foresee cake for breakfast this week. I might just need to hurry up, share the recipe and change my fate by baking some cake…

Raspberry & Blueberry Loaf Cake
Serves 10
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Prep Time
20 min
Cook Time
60 hr
Prep Time
20 min
Cook Time
60 hr
Ingredients
  1. *300g Self-raising flour
  2. *150g Raspberries
  3. *150g Blueberries
  4. *125g Soft Brown Sugar
  5. *190g Fat-Free Greek Yoghurt
  6. *1 Teaspoon Vanilla Paste
  7. *2 Medium Eggs
Instructions
  1. Preheat your oven to 180 degrees and set aside a large loaf tin lined with greaseproof paper.
  2. If you don’t have a mixer, use a large bowl to mix together your flour and sugar, then whisk your egg’s together with a fork and add to the mix followed by greek yogurt and vanilla paste. Fortunately, I used my Kenwood and it mixed everything together in one swift hit which is great if you’re short on time or a little lazy!
  3. Once you have a smooth mix, fold in the raspberries and blueberries. When everything is evenly combined (and this will be a very thick batter so don’t be alarmed) pour into your loaf tin and bake for 60minutes*(depending on your oven) or whenever the skewer comes out clean.
  4. Set aside for 45minutes to cool, slice into 10 generous chunks and serve.
Cake Vs Scales http://www.cakevsscales.com/
So tell me, what have you been baking lately?

Katie

x

 

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2 Comments

  1. December 2, 2018 / 5:19 pm

    Mm this looks good. I made mini pumpkin pies the other weekend 🙂

    • Katie G
      Author
      December 7, 2018 / 12:39 pm

      They sound delicious – I really fancy pumpkin pie right now!

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