Blackberry Rye Loaf Cake

This simple and easy loaf cake does very well with any kind of berry, fresh or frozen. Don't thaw them if using frozen. You can also turn it into muffins. Just increase the baking temperature to 190C/375F and bake for 18-22 minutes. It can be enjoyed as breakfast or served with extra crème fraîche as a dessert, or sliced up and served with a cup of tea for an afternoon pick-me-up.


170 g Plain flour 100 g Wholegrain rye flour 1 tsp Baking powder 1/2 tsp Baking soda 1/2 tsp Salt 60 g Unsalted butter, at room temperature 100 g Raw sugar 2 Large eggs 2 tsp Vanilla extract 115 g Crème fraîche, at room-temperature 200 g Blackberries, fresh or frozen (don't thaw) 1 tbsp Coarse brown sugar for the topping

Preheat the oven to 170C/340F. Grease a 22x11x8cm loaf pan and line with baking paper. In a medium-sized bowl, whisk together the plain flour, rye flour, baking powder, baking soda, and salt. Set aside.
With a hand-held mixer, beat the butter and sugar until light and fluffy. Scrape down the bowl to make sure all the butter is incorporated, then add the eggs one at a time, beating well after each addition. Add the vanilla and mix until incorporated.
Add half of the flour mixture and mix on low speed just until roughly combined. Now fold in crème fraîche and remaining half of the flour mixture. Mix until the batter is smooth. The batter will be very thick.
Scoop 1/3 of the batter into the prepared loaf pan and top with half of the berries. Cover the berries with the remaining batter and top with the rest of berries. Sprinkle with coarse brown sugar.
Bake the loaf cake for 50 to 60 minutes, until a cake tester inserted in the center of one comes out clean. Remove the loaf cake from the oven, and cool for 5 minutes. Turn out onto a wire rack to finish cooling.

34 comments:

Tom 7/3/23 22:02: ...I love blueberries and rye.
Lola Martínez 7/3/23 22:11: Tus panes son excepcionales siempre, por dentro y por fuera. Me gustaría probar alguno porque estoy segura que me encantarían.
Bss
Lowcarb team member 7/3/23 22:52: Looks very tasty :)

All the best Jan
roentare 7/3/23 23:29: Blackberry rye loaf is fantastic
Norma2 8/3/23 00:09: Angie, I prefer to put the frozen fruit so that the preparation does not stain me.
Brian's Home Blog 8/3/23 00:30: That looks great, what an interesting combo.
J.P. Alexander 8/3/23 01:41: Gracias por la receta. Se ve muy sana. Te mando un beso.
Christine 8/3/23 02:00: Looks good!
Velva-Evening With A Sandwich 8/3/23 02:32: As always, love, love it!!!
DeniseinVA 8/3/23 05:44: Oh this looks so good!!! I never thought of putting blackberries in a loaf, what a great idea! I love blackberries.
Yvonne @ Fiction Books Reviews 8/3/23 12:07: I think that blackberries are the ideal fruit for this type of bread/cake. The only substitute fruit I might possibly consider are apples, although I'm not sure how they would work and they certainly wouldn't look as yummy! :)
My name is Erika. 8/3/23 12:58: This loaf reminds me of summer and blueberry season. I think maybe I should make one as I could use something summery. Thanks for the good idea Angie, Hugs-Erika
Rose world 8/3/23 13:09: I love blueberry cake. One for me please!!
Whats Cookin Italian Style Cuisine 8/3/23 13:38: What a gorgeous delicious loaf! WOW!
DEZMOND 8/3/23 13:55: Looks soft as a pillow! And again / so nice having blackberries in winter! First erderberren are only now slowly appearing in our shops.
thepaintedapron.com 8/3/23 15:44: So pretty! I would have not thought to put blueberry and rye together!
David 8/3/23 17:38: Angie, A blackberry rye loaf! Where do you come up with these great ideas? Very creative! A little butter and I could eat 2 - 3 slices non-stop. Take Care, Big Daddy Dave
Pam 8/3/23 19:29: What a beaty!!!
Bill 8/3/23 20:01: Looks so good and delicious.
Raymund 8/3/23 22:42: Thank you for sharing this delicious and easy recipe for a berry loaf cake! I love that it can be made with any type of berry, fresh or frozen, making it a versatile treat that can be enjoyed all year round.
ashok 9/3/23 01:52: Looks tempting!
Sherry's Pickings 9/3/23 03:59: Loaf cakes are fabulous aren't they? This looks a beauty, Angie. Love blackberries! My sister and i used to pick them from the hedges when children but i have to buy them now :)
Rainbow Evening 9/3/23 13:42: we have blackberry at backyard....
love your cake.... yummy
Carol @Comfort Spring Station 9/3/23 13:52: That cake looks so good!
speedy70 9/3/23 14:21: Una fetta la mangerei anche ora!!!!
savorthebest 9/3/23 15:22: That looks so delicious!
Marianela Beauty Tips 9/3/23 18:30: It looks delicious!! Thanks for sharing.
I invite you to visit my last post. Have a good week!
Laura. M 9/3/23 22:25: Delicioso, dan ganas de llevarse un trozo :))
Un abrazo
Mbul Kecil 10/3/23 03:42: Oh my God...really like balckberry spot in every part of this cake. Very fancy for party dear...Nice...
Tisa Jacob 10/3/23 16:06: Gorgeous colors! I like how you used wholegrain rye for this and it looks so moist too. A couple slices and some some hot piping tea please.
Federica Simoni 11/3/23 09:35: wow sarà buonissima😋
eileeninmd 11/3/23 13:04: Hello
The Blackberry Rye Loaf Cake looks yummy! Thanks for sharing the recipe!
Have a great weekend.
Medeja 12/3/23 10:14: Simple yet I bet delicious! :)
foodtravelandwine 13/3/23 02:10: Blackberries are my favorite berries....I love it with rye!!......Abrazotes, Marcela