The afternoon rolls around on a nothing-to-do day while pondering activities for a more energetic self. What can break this boredom and keep one from dozing off? Something comfortable yet sweet and tangy, perhaps accompanied by a spot of tea or an aromatic coffee drink.
Prep Time: 20 | Bake Time: 50 min | Serves: 8
Lemon Blackberry Loaf Cake Batter
- 3 large Eggs
- 2 ¼ cups Flour – all-purpose
- 1 cup Sugar – set aside 3 tbsp of the 1 cup
- 1 cup Blackberries – fresh
- ½ cup Milk – plant-based
- ½ cup Lemon Juice – fresh
- ½ cup Oil – canola or olive
- 2 tbsp Poppy Seeds
- 2 tsp Baking Powder
For the batter
Preheat oven to 360º F.
In a large bowl, sift the flour and baking powder. Add the poppy seeds and mix with a wooden spoon until the seeds are evenly dispersed through the flour. In a separate bowl, whisk the eggs with sugar until well incorporated, then mix in the oil and lemon juice.
In small additions, fold the wet mixture into the flour, alternating with the milk. For example, I fold in ⅓ of egg mixture until incorporated, ⅓ of milk until incorporated, and repeat the steps until the egg mixture and milk are finally amalgamated with the flour to form a smooth batter. Add the rinsed and dried blackberries, stirring gently to distribute them thoroughly through the batter.
Tip the batter into a greased and floured bread loaf pan, leveling the top to ensure an even bake throughout.
Bake for 35 minutes. Sprinkle the 3 tbsp of sugar over the loaf for a caramelized top and bake for another 15 minutes.
Extras and Tips
When adding wet ingredients into flours or dry mixtures, it is better to fold the powders over the wet ingredients in gentle circular motions, from the bottom to the top, rather than mixing from side to side. The bottom to top folding technique ensures that as little air as possible is released from the beaten eggs. The air in the beaten eggs helps the cake to rise and bake evenly.
Dry the berries before adding to the batter, otherwise the excess water may demise your cake. Too much liquid will result in an uncooked center, and since fruit, vegetables, and berries release water while cooking, you want to minimize the amount of unnecessary liquid added to the cake.
