Blackberry and apple scone cake

    1 hour 5 min

    My cousin gave me this recipe when I was asking "what can I do with all these blackberries I have picked." I wanted a change from pie and crumble. She came up with this. Serve with ice cream, clotted cream, crème fraiche, or I like it with a big dollop of Greek yogurt.


    Poitou-Charentes, France
    12 people made this

    Makes: 1 cake

    • 200g self raising flour
    • 150g butter
    • 100g caster sugar
    • zest of 1 orange
    • 2 eggs, beaten
    • 100ml milk
    • 200g blackberries
    • 1 apple, peeled and thinly sliced
    • 2 tablespoons demerera sugar (optional)

    Prep:20min  ›  Cook:45min  ›  Ready in:1hr5min 

    1. Preheat the oven to 180 C / Gas 4. Grease and bottom line a 21cm deep loose bottomed round cake tin.
    2. Put flour and butter in to a processor and blend until fine breadcrumbs. Or of course you can do this by hand.
    3. Add the sugar, orange zest, eggs and milk, and blend a few seconds until just combined. (Do not over mix.)
    4. Put half the mixture into the bottom of the cake tin, and cover with half of the blackberries. Put the rest of the cake mixture on the top, and place the sliced apple in a circle around the top of the cake, sprinkle the rest of the blackberries in the middle.
    5. Bake for 45 to 55 minutes. It is cooked when a knife comes out of the centre clean.
    6. Remove from oven and sprinkle with demerara if liked.


    This cake is best eaten within 2 days, but if it is anything like my house it won't last the afternoon.

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