This Blackberry & Ginger Cream Cheese Loaf is all about the berry and there’s not a hint of any of chocolate in sight ” I swear”. You know I think I might actually prefer baking with berries over chocolate. There is so much choice with berries, the flavour possibilities are endless. In the summer we have our lovely fresh Irish strawberries & raspberries widely available, perfect for sponges and cheesecakes and scones to name but a few.
Just before the end of August, we took the kids strawberry picking . I think my kids ate their weight in strawberries as they picked them, I’m surprised there was any left to bring home.
Now that Autumn has most definitely arrived and making herself known with the dark evenings and frosty mornings. It’s time to turn from strawberries to blackberries, my favourite Autumn berry.
When I was shopping at the weekend I picked up two punnets of beautiful juicy blackberries. They just screamed Blackberry & Apple Pie at me. Now, I’m the first person to admit there is absolutely nothing more delicious & comforting than a Blackberry & Apple Pie, just perfect on a cold evening with. So what possibly could beat this. Well I think this BLACKBERRY & GINGER CREAM CHEESE LOAF might just do that
Do you remember the Raspberry Cream Cheese I posted a while back, it was one of my most popular recipes?
Well, this really scrumptious mouth-watering loaf is its Blackberry & Ginger Cousin. It’s made with juicy ripe blackberries and the hint of ginger really gives it an Autumnal taste. I love using ginger and cinnamon at this time of year. For me, they are the smells and tastes of Autumn.
I topped it with a butter cream cheese frosting made with full-fat Philadelphia Cream Cheese just like the raspberry loaf and made a blackberry coulis to drizzle on top. If you don’t fancy going to all that trouble just melt down some blackberry jam in a pot and drizzle on top.
I would recommend though just using fresh blackberries on this occasion as frozen ones didn’t work as well. They leaked down too much in the batter and the loaf took a lot longer to bake.
This blackberry loaf is a super easy cake for to bake! It takes about 15 mins to put together and 50-55 mins to bake. As it has a cream cheese frosting I would recommend keeping any leftovers in the fridge, (that is of course if there are any leftovers).
- 165g plain flour
- 1 tsp baking powder
- 1/4 teaspoon salt
- 120g unsalted butter, softened
- 4 oz cream cheese, room temperature
- 150g caster sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 1 tsp ginger
- 250g fresh BLACKBERRIES
- 3 tbsp blackberry Jam
- 4 oz cream cheese, room temperature
- 2oz unsalted butter, room temperature
- 180g Icing sugar
- 1tsp vanilla extract
- Preheat oven to 180c/3fof Butter a 9 x 5 loaf pan. Line the bottom of the pan with baking parchment, and grease the sides - or use the loaf tin liners that are widely available now
- In bowl, whisk together flour, baking powder and salt. Set aside.
- Beat together cream cheese, butter and sugar until light and fluffy, about 2 minutes. Add eggs one at a time, thoroughly mixing each time. Add vanilla extract and ginger mixing gently until combined
- Pour flour mixture over the wet mixture. Using a large rubber spatula, gently fold in the flour until it’s completely mixed in and there are no pockets of dry flour. Lastly, dredge the blackberries in 2bsp flour and gently fold in ¾ of them into the mixture
- Transfer batter to prepared baking loaf pan. Take the remaining blackberries and press down gently into the top of the batter. The batter will be thick! Bake for 55-65 minutes, or until toothpick inserted in the center comes out clean. Let sit until cool, at least 30 minutes and then remove from pan and let go cold before frosting
- In a mixer or large bowl, cream together butter and cream cheese until smooth. Add icing sugar and beat until smooth. Beat in vanilla extract.
- Warm blackberry jam up in a pot. Spread a thick layer of frosting over loaf and drizzle with warm Jam,
- Decorate the top with a few blackberries and keep in fridge until ready to serve.
N.B. This is a soft spreadable frosting
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Hope you enjoy the recipe!
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