Barberry cake

Name: Barberry cake
Total time: 1 h 15 min
Yield: 1 loaf tin of 25 cm (± 10 slices)
Ingredients: 60 g dried barberries; 200 g plain flour; 2 tsp baking powder; 150 g soft butter; 150 g caster sugar; 3 eggs; grated zest of 1 unwaxed lemon; 3 tbsp milk

Updated on 9 October 2026

Makes: 1 loaf tin of 25 cm (± 10 slices)
Time: 1 hr 15 min
From: Barberry

Ingredients

60 g dried barberries
200 g plain flour
2 tsp baking powder
150 g soft butter
150 g caster sugar
3 eggs
grated zest of 1 unwaxed lemon
3 tbsp milk

Method

Preheat the oven to 170 °C and line a 25 cm loaf tin with baking paper.
Soak the dried barberries in lukewarm water for 10 minutes, drain them well and pat them dry.
Whisk the butter and sugar with a mixer until light and fluffy. Beat in the eggs one at a time.
Mix the flour and baking powder and fold it in, with the lemon zest and the milk.
Stir in the berries and spread the batter in the tin.
Bake for 40–45 minutes, until a skewer comes out clean. Leave to rest in the tin for 10 minutes before turning the cake out.

Storing: 4 to 5 days in a tightly closed tin, or up to 3 months frozen in slices.