Boysenberry, Lemon and Almond Loaf


September 9, 2016

Recipe by The Brick Kitchen

  • Cook: 1 hr


185g butter

1 cup caster sugar

finely grated zest of 1 orange and 1 large lemon (the firmer the orange, the easier it is to grate)

¼ cup lemon juice (make up with orange juice if need be)

1 teaspoon vanilla extract

2 eggs

1½ cups plain flour

1 teaspoon baking powder

pinch of salt

½ cup ground almonds

~42 fresh or frozen boysenberries (can also use blackberries, raspberries or blueberries) - if frozen, do NOT thaw as they will bleed into the batter

1 tablespoon caster sugar

icing sugar for dusting

whipped cream or greek yoghurt to serve


1For directions visit The Brick Kitchen


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