A simple, squidgy sponge scattered with juicy blackberries, creating pockets of jammy fruit throughout. It’s nostalgic, easy to prepare and delicious served warm from the oven with lots of custard.
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Yields:
12
Prep Time:
10 mins
Cook Time:
50 mins
Total Time:
1 hr
Ingredients
150 g butter, softened
150 g soft brown sugar
3 medium eggs, lightly beaten
100 g kefir
300 g self-raising flour
360 g blackberries
Directions
Step 1Preheat oven to 180ºC (160ºC fan) mark 4 and line a roughly 20.5cm x 30.5cm roasting tin with baking parchment. Put 100g of the butter and soft brown sugar into a bowl and beat together in a stand mixer until pale and fluffy or, using a handheld electric whisk, for about 3min. Whisk in the eggs and kefir, then fold in 200g of the flour. Spoon the mixture into the prepared tin, level the surface, then top with the blackberries.
Step 2In a separate bowl, rub the remaining butter and flour together to make a crumble mixture and stir in the remaining light brown sugar. Sprinkle the mixture over the cake, then bake for 50min or until golden and a skewer inserted into the centre comes out clean. Serve warm or at room temperature with ice cream or custard, if you like.
GH TIP:
Reheat in the oven and serve warm whenever you fancy a slice!
Frankie is the Junior Food Content Producer, developing, testing and refining recipes, as well as creating fun, educational content across the GH Kitchen’s print and digital platforms. While studying Communications and Media, her passion for bringing people together through food quickly found its place in the kitchen, leading to a career shaped by hands-on experience in the hospitality industry. Now, she brings that same energy and creativity into the world of food publishing. Previously, Frankie trained as both a baker and chef at Landrace Bakery and Upstairs restaurant in Bath, Somerset. She has also worked as a freelance assistant food stylist and private chef in London, combining a love of beautiful presentation with flavour-led, seasonal cooking.
