Blackberry & White Chocolate Loaf
This Blackberry & White Chocolate Loaf cake celebrates the abundance of blackberries growing early in the UK this year! It’s only August and blackberries have been growing for weeks now! It’s the perfect excuse to go foraging, pick some blackberries, and enjoy baking this loaf.
This bake is both seasonal, delicious and kept wonderfully moist by the berries and almonds. The ground almonds give the cake a tender texture, while the white chocolate chips melt when baked. This gives the loaf cake a subtle sweetness that works so well against the slight tartness of the blackberries. Of course, you could replace the blackberries with other berries that are abundant in your area right now such as blueberries or raspberries.
There’s something really special about baking with fruit you’ve gathered yourself. Our family cherishes this time of year, where blackberry picking has long been an early autumn highlight, but this year it’s arrived early and become a summer delight instead! Blackberries picked straight from the hedgerows always seem sweeter and juicier, and turning them into a homemade loaf feels like capturing a little piece of summer.
The tender crumb from the ground almonds, bursts of melted white chocolate, and the sharp pop of blackberries make each slice a perfect balance of comfort and indulgence. It’s the kind of cake that works just as well as an afternoon treat with a cup of tea as it does packed into a picnic basket or lunch box.
If you enjoy seasonal baking try making these jammy oat bars or these jam-filled banana & oat muffins, both made with this delicious, homemade strawberry and rhubarb jam.
Main Ingredients for Blackberry & White Chocolate Loaf
Blackberries
You can substitute blackberries for blueberries or strawberries. Avoid frozen fruit in this recipe as it bleeds too much.
ground almond
This adds a nutty flavour and creates a moist crumb.
flour
Plain, all-purpose flour works best here.
White chocolate
Use white chocolate chips or cut up a bar into chunks.
Instructions for Blackberry & White Chocolate Loaf:
Preheat the oven to 180°C (160°C fan) / Gas 4. Grease a loaf tin and line it with baking paper.
Put the butter, sugar, flour, baking powder, ground almonds, eggs, and almond extract into a food processor and blend until smooth. If the mixture seems too thick, add a splash of milk. Stir through the white chocolate pieces. (Alternatively, beat everything together in a large bowl by hand or with an electric mixer.)
Spoon half of the mixture into the prepared tin and spread it evenly. Scatter a layer of blackberries over the top, keeping a few aside for later. Cover with the remaining batter and dot the reserved blackberries on top. Sprinkle with flaked almonds. Bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean. If you notice the top of the cake browning too quickly, just cover with foil to avoid burning while still allowing cake time to bake through.
Allow the cake to cool in the tin for about 10–15 minutes, then transfer to a wire rack and leave to cool completely.
Mix the icing sugar with just enough water to make a thick icing. Add a touch of natural purple food colouring if you like. Either drizzle the icing over the cooled loaf with a spoon or use a piping bag for neater stripes. While the icing is still wet, finish with a scattering of edible flower petals.
Blackberry & White Chocolate Loaf
Ingredients
Equipment
Method
- Preheat the oven to 180°C (160°C fan) / Gas 4. Grease a loaf tin and line it with baking paper.
- Put the butter, sugar, flour, baking powder, ground almonds, eggs, and almond extract into a food processor and blend until smooth. If the mixture seems too thick, add a splash of milk. Stir through the white chocolate pieces. (Alternatively, beat everything together in a large bowl by hand or with an electric mixer.)
- Spoon half of the mixture into the prepared tin and spread it evenly. Scatter a layer of blackberries over the top, keeping a few aside for later.
- Cover with the remaining batter and dot the reserved blackberries on top. Sprinkle with flaked almonds.
- Bake for 40–50 minutes, or until a skewer inserted into the centre comes out clean. If cake becomes too brown towards the end of bake time, cover loosely with foil to avoid burning.
- Allow the cake to cool in the tin for about 10–15 minutes, then transfer to a wire rack and leave to cool completely.
- Mix the icing sugar with just enough water to make a thick icing. Add a touch of natural purple food colouring gel if you like. Either drizzle the icing over the cooled loaf with a spoon or use a piping bag for neater stripes. While the icing is still wet, finish with a scattering of freeze-dried raspberries and edible flower petals.
Notes
You can use frozen blackberries, but be aware they release more juice as they bake, which can make the loaf a little denser and give the crumb a purple hue. If you do use them, add the berries straight from the freezer and fold them in gently at the last minute to minimise bleeding. For the best results, fresh blackberries are recommended. Can I replace the ground almonds with more flour?
You can, but the loaf won’t have the same tender, moist texture. Ground almonds help keep the cake soft and slightly nutty, so if possible, keep them in. If you must swap, use plain flour in equal weight. How should I store the loaf cake?
Once cooled, wrap the loaf tightly in baking paper or wrap in foil and store in an airtight container. It keeps well at room temperature for 2–3 days, or in the fridge for up to 5. It also freezes well. Just slice and wrap individually for easy treats later. Can I swap the white chocolate for dark or milk chocolate?
Yes, absolutely. Dark chocolate adds richness and pairs well with the tartness of the blackberries, while milk chocolate gives a sweeter, creamier finish. Use whichever you prefer. What other berries could I use?
Blueberries, raspberries, or even chopped strawberries all work well. Just keep the total weight of fruit the same so the loaf bakes evenly. Can I make this loaf gluten-free?
Yes, substitute the flour with a good-quality gluten-free plain flour. Since the recipe already uses ground almonds, it tends to adapt well to gluten-free baking.
