Servings
  • 250g plain flour 250g plain flour
  • 200g Tate & Lyle Pure Cane Light Brown Soft Sugar 200g Tate & Lyle Pure Cane Light Brown Soft Sugar
  • 2 tsp baking powder 2 tsp baking powder
  • 1/2 tsp salt 1/2 tsp salt
  • 300g Blackberries 300g Blackberries
  • 115ml Greek Yoghurt 115ml Greek Yoghurt
  • 4 Tbsp milk 4 Tbsp milk
  • 2 large eggs 2 large eggs
  • 110g unsalted butter (melted) 110g unsalted butter (melted)
  • 1 tsp vanilla 1 tsp vanilla
  • 1 medium lemon (zest and juice) 1 medium lemon (zest and juice)
  • 180g Tate & Lyle Pure Cane Icing Sugar 180g Tate & Lyle Pure Cane Icing Sugar

Instructions

HOW TO MAKE THIS RECIPE

1. Preheat the oven to 180C (170C fan). Lightly grease a 8.5 x 4.5' loaf pan and line it with baking paper. 

2. In a large bowl, mix together the flour, Tate & Lyle Pure Cane Light Brown Sugar, baking powder and salt. Add 200g of blackberries and gently toss them into the flour mixture. Set aside. 

3. In a medium bowl, mix together the eggs, melted butter, yoghurt, milk, vanilla and lemon zest. Add the egg mix to the bowl with dry ingredients and gently fold it together until just combined.

4. Transfer the batter into the prepared baking pan and smooth the top with a spatula. 

5. Bake for 50-60 minutes until golden brown, or until a toothpick inserted in the middle comes out clean. Remove from the oven and allow it to cool completely. 

6. To make the glaze, place 100g of the remaining blackberries into a blender and blend into juice. Pass it through a sieve, discarding the seeds. Mix 1 Tbsp of blackberry juice with 2 Tbsp of lemon juice and Tate & Lyle Pure Cane Icing Sugar until smooth.

7. Pour the icing on top of the cooled blackberry load and allow it to set for about 20 minutes. Enjoy!