Blueberry & raspberry loaf cake recipe

No cake is easier to pack for a picnic than a loaf cake. This one has a light moist crumb and a lovely crunchy top. Serve on its own, or with a thick Greek or coconut yogurt.

blueberry & raspberry loaf cake
Laura Edwards

SERVES 10-12

175g unsalted butter, softened, plus extra for greasing
250g self-raising flour
150g caster sugar
3 eggs, lightly beaten
1 tsp vanilla extract
150g blueberries
150g raspberries
25g flaked almonds
2 tbsp demerara sugar

  1. Preheat the oven to 170C/150C fan/gas 3. Grease and line a 900g (2lb) loaf tin with baking paper.
  2. Put the flour in a large bowl with the butter, sugar, eggs and vanilla extract. Beat together with an electric mixer for 4-5 minutes until pale and fluffy.
  3. Gently fold through the berries and spoon the batter into the tin. Scatter the flaked almonds and demerara sugar over the top, then bake for 1 hour 15 minutes to 1 hour 30 minutes, or until a skewer inserted at the centre comes out clean. Cool in the tin for 15 minutes, then turn out on to a wire rack and cool completely.
  4. Pack the cake back into the tin to make sure it travels to your picnic in one piece. It will keep well for two days.

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foolproof picnic
Our recipes are from Foolproof Picnic by Marina Filippelli, which will be published on 9 June by Quadrille, price £12.99. To pre-order a copy for £11.04 until 6 June, go to or call 020 3176 2937. Free p&p on orders over £20.