This lovely moist and tangy family cake is also great made with blueberries or raspberries.

  • Sieve the flour, salt and baking powder into a large bowl. Rub in the fat until it resembles breadcrumbs and then add 110g of sugar. Beat together the egg, milk and lemon rind (save a little for the topping), and then stir into the dry mixture until you have a thick batter.
  • Rinse and dry the blackberries on paper towel then halve any very large ones. Preheat the oven to 180C/350F/gas Mark 4.
  • Pour a good half of the mixture into a lined and greased 15-17.5cm loose-bottomed tin. Sprinkle on half of the blackberries, the rest of the batter and some more blackberries and sugar.
  • Bake for about one hour until firm and golden. Sprinkle with remaining fruit, lemon rind and sugar, and leave to cool in the tin.


  • 350g plain flour
  • 1tsp salt
  • 1tsp baking powder
  • 175g butter or margarine
  • 200g demerara sugar
  • Finely grated rind of 1 large lemon
  • 2 free range eggs
  • 200ml milk
  • 350g BerryWorld blackberries


per 100g Per Serving
Energy (kcal) 478
Sugar (g) 21
Fat (g) 12.6
Saturated Fat (g) 28
Salt (g) 1.7