Blackberry Bread
Indulge in the delightful balance of sweetness and tanginess with this homemade Blackberry Bread, a moist and tender loaf bursting with juicy fresh blackberries in every bite. Perfectly spiced with a hint of cinnamon and made with simple pantry staples, this quick bread is an irresistible treat for breakfast, brunch, or an afternoon snack. The blackberries are gently folded into the batter after being lightly coated in flour, ensuring they stay evenly distributed and don’t sink during baking. With its golden crust and stunning berry-studded interior, this loaf is a showstopper guaranteed to impress family and friends. Ready in just 20 minutes of prep time and baked to perfection in under an hour, this easy recipe is a must-try for any blackberry lover! Serve it as-is or with a smear of butter for an extra touch of indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 teaspoon Ground cinnamon
- 0.5 cups Unsalted butter
- 1 cup Granulated sugar
- 2 units Large eggs
- 1.5 teaspoons Vanilla extract
- 0.5 cups Whole milk
- 1.5 cups Fresh blackberries
- 1 tablespoon All-purpose flour (for coating blackberries)
Instructions
Preheat your oven to 350°F (175°C) and grease or line a 9x5-inch loaf pan with parchment paper.
In a medium bowl, whisk together the flour, baking powder, salt, and ground cinnamon. Set aside.
In a large mixing bowl, cream together the butter and sugar until light and fluffy using a hand mixer or stand mixer.
Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add the dry ingredients to the wet ingredients in three additions, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined. Do not overmix.
In a small bowl, toss the blackberries with 1 tablespoon of flour to prevent them from sinking to the bottom of the bread during baking.
Gently fold the blackberries into the batter using a spatula, being careful not to crush them.
Pour the batter into the prepared loaf pan and spread it evenly.
Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. If the top browns too quickly, cover the bread loosely with aluminum foil during the last 15 minutes of baking.
Remove the bread from the oven and allow it to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Slice and serve. Enjoy your homemade blackberry bread!
Nutrition Facts
Calories |
2409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.4 g | 84% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 511 mg | 170% | |
| Sodium | 2055 mg | 89% | |
| Total Carbohydrate | 423.3 g | 154% | |
| Dietary Fiber | 19.6 g | 70% | |
| Total Sugars | 217.8 g | ||
| Protein | 45.1 g | 90% | |
| Vitamin D | 3.3 mcg | 17% | |
| Calcium | 341 mg | 26% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 973 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
