You might be forgiven if at first glance you were to over look this delightful quick bread. It's not the prettiest crayon in the box, but be assured that first glances can be very deceiving, and you should never judge a book by it's cover.
Without it's party dress on, it looks very plain Jane indeed . . . except for those few teasing little wet and moist pockets of promise dotting the surface here and there . . .
Dressed for the ball . . . it starts to look a bit more appealing and does catch the eye . . . inviting you to lean in and take a closer look.
A slice down into that sugar dusted surface and you get to the heart of the matter . . . a moist and buttery tea loaf studded with lovely sweet/tart blackberries . . . ribbons of fruitiness that get your taste buds to tingling in over time . . . is it possible? Could this really taste as good as it looks????
The answer would be YES. Absolutely. It does. If anything . . . it tastes even BETTER than it looks! This is a great way to use up the last of last years blackberries you have in the freezer before you begin to replace them with this years crop. Frozen berries are perfect for this. Perfect. Try it and see . . . but don't blame me if you fall in love. It can't be helped. Don't say I didn't warn you.
*Blackberry and Cinnamon Yogurt Loaf*
Makes one 2-lb loaf or 8 slices
This is an incredibly moist and delicious loaf. If you don't have blackberries you can use raspberries or even chopped apple. White chocolate goes good with raspberries. Just sayin'
175g of plain flour (1 1/4 cups)
1 1/2 tsp baking powder
1 1/2 tsp ground cinnamon
200g of frozen blackberries (1/2 pound)
125g of golden caster sugar (10 1/2 TBS)
125ml of sunflower oil (4 fluid ounces)
the juice and grated zest of one lemon
125g of Greek yogurt (1/2 cup)
2 large free range eggs, beaten
icing sugar to dust (confectioners sugar)
Preheat the oven to 190*C/375*F gas mark 5. Grease a 2 pound loaf tin and baseline with baking paper.
Sift the flour, baking powder and cinnamon into a bowl. Add the frozen berries and toss to coat.
Whisk together the sugar, sunflower oil, lemon juice and zest, yogurt and eggs. Make a well in the middle of the dry ingredients and dump the wet ingredients into this well. Stir together to combine without overmixing.
Pour into the prepared pan. Smooth the top over.
Bake for 55 minutes until a toothpick inserted in the centre comes out clean. You may cover it with foil the last 10 minutes or so if you think it is browning too quickly. Leave to cool completely in the tin. Once cold, remove from the tin, dust with icing sugar and cut into slices to serve.
Store in an airtight container for up to two days.