This year I had enough blackberries to make this recipe twice- the first time, I made fairy cakes, the second time I just made a loaf cake. Both worked well but the loaf cake perhaps looked more presentable. But that's because I can never be bothered to decorate fairy cakes.
What I really liked about this recipe (it's from a BBC Good Food Cakes & Bakes book) is that you buy a 150ml pot of natural yoghurt, and use the pot as a measurement throughout. Nice and easy!
Prepare the blackberries by soaking them in salty water, and picking through them individually to check for maggots. Leaving them overnight in the fridge is fine, but any longer than that and they tend to harden and lose their juiciness.
Preheat oven to 190 degrees and line tin with cake cases (if making fairy cakes).
Put 150ml natural yoghurt into a bowl, then use the carton to measure out 1 pot sugar, 1 pot oil, and then add 2 eggs. Whisk till combined.
Add 2 pots self-raising flour and 185g blackberries. Fold in, but don't overmix. The blackberries will crush and turn everything purple.
Fill each cake case or your loaf tin and bake (20 mins for cakes, 1 hr for loaf tin).
Unless you have a big family or a party, I would freeze the cakes in batches as they will go mouldy very quickly.
You could also decorate with icing, a few blackberries, or melted chocolate. If you can be bothered.