Beautiful to look at and to eat! I’ve started to enjoy baking lately. It’s not something I’ve been that good at before, I prefer cooking savoury things. I find baking tedious at times, the smallest thing can make it all go wrong and the time and effort is just wasted. There’s a lot more leeway when you are cooking a beef ragu than when you are baking a cake! I am trying though and this I can do… somewhere between cake and bread, it’s easy to make well. I hope you enjoy this recipe.
- 250g Plain Flour
- 130g Light Brown Sugar
- 1 Tsp Baking Soda
- Pinch of Salt
- 50g Unsalted Butter
- 1 Egg (Large)
- 150ml Buttermilk
- 50ml Vegetable Oil
- Approx. 150g Frozen Mixed Berries – Strawberries, Blackberries, Redcurrants, Blackcurrants, raspberries (Any selection of these or fresh will work too).
- Icing Sugar
Preheat oven to 180c. Line a standard size loaf pan (about 900g – dimensions may vary but about 23 x 13 x 7 cm) with parchment or greaseproof paper (makes it much easier to get out – and I’m all about making things easy!).
In a large bowl, add the flour, sugar, baking soda, salt and mix together.
Melt the butter in the microwave, about 30 seconds. Let the butter cool a little. Add the egg, buttermilk and oil to the melted butter and whisk.
Add the wet ingredients to the bowl with the dry ingredients, and stir until combined. Be careful not to overmix this, it can be a little lumpy and that’s ok. Add the berries to the mix and fold in. Then pour into the loaf tin. Smooth with a spatula so thats it’s evenin the tin.
Into the oven for about 50/55 minutes. My oven can be a bit quirky and tends to cook fast so may take a few minutes longer. The loaf is done when you can insert a skewer and comes out clean (avoid the berries!). Should be a nice golden brown colour on top too. Let the loaf cool in the pan for a few minutes and then lift out onto a wire rack to cool fully before slicing.
It will keep for a few days, we found it was almost better the next day! It will also freeze well.