This Easy Blackberry Bread is a delightful way to showcase fresh blackberries in a moist and tender loaf.
Bursting with juicy berries and just the right amount of sweetness, this bread is perfect for breakfast, a snack, or even dessert. Whether paired with a cup of coffee or enjoyed on its own, every slice is a taste of summer freshness. Plus, it’s an easy recipe that comes together quickly, making it a go-to for busy mornings or last-minute gatherings.
Kitchen Equipment Needed
- Mixing bowls
- Whisk
- Measuring cups and spoons
- Loaf pan (9×5-inch)
- Spatula
- Wire rack
Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup milk (or buttermilk)
- 1 1/2 cups fresh blackberries (reserve a few for topping)
- 1 tbsp all-purpose flour (to coat blackberries)
Directions
Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9×5-inch loaf pan or line it with parchment paper for easy removal.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
Step 4: Combine Wet Ingredients
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
Step 5: Alternate Dry and Milk
- Gradually mix the dry ingredients into the wet ingredients, alternating with milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
Step 6: Fold in Blackberries
- Toss the blackberries with 1 tbsp of flour to prevent them from sinking.
- Gently fold the blackberries into the batter.
Step 7: Bake
- Pour the batter into the prepared loaf pan and smooth the top.
- Add a few blackberries on top for a decorative touch.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
Step 8: Cool and Serve
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
Prep Time
15 minutes
Cook Time
50–60 minutes
Total Time
1 hour 15 minutes
Nutrition (Per Slice, Makes 12)
- Calories: 210
- Protein: 3g
- Carbohydrates: 30g
- Fat: 8g
- Fiber: 2g
Expert Tips
- Flour the Berries: Coating the blackberries in flour prevents them from sinking to the bottom of the bread.
- Use Fresh or Frozen: If using frozen blackberries, do not thaw them before adding to the batter.
- Extra Sweetness: Sprinkle a bit of coarse sugar on top before baking for a sweet, crunchy crust.
FAQs
Can I use other fruits instead of blackberries?
Yes, blueberries, raspberries, or chopped strawberries work wonderfully as substitutes.
How do I prevent the bread from becoming soggy?
Make sure to dry the blackberries thoroughly before folding them into the batter.
Can I freeze this bread?
Yes, wrap the cooled loaf tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw at room temperature before serving.
What if I don’t have buttermilk?
You can make a buttermilk substitute by adding 1/2 tbsp of lemon juice or vinegar to 1/2 cup of milk. Let it sit for 5 minutes before using.
How should I store leftovers?
Store the bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Storing & Reheating
- Store: Keep in an airtight container at room temperature for 3 days or in the fridge for up to a week.
- Reheat: Warm individual slices in the microwave for 10–15 seconds for a fresh-out-of-the-oven taste.
Substitutions & Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Dairy-Free: Substitute butter with coconut oil and milk with almond or oat milk.
- Zesty Addition: Add a teaspoon of lemon zest to the batter for a citrusy twist.
Easy Blackberry Bread Recipe With Fresh Blackberries
Equipment
- Mixing bowls
- Whisk
- Measuring cups and spoons
- - Loaf pan (9x5 inch)
- Spatula
- - Wire rack
Ingredients
- - 2 cups all-purpose flour
- - 2 tsp baking powder
- - 1/2 tsp baking soda
- - 1/4 tsp salt
- - 1/2 cup unsalted butter softened
- - 3/4 cup granulated sugar
- - 2 large eggs
- - 1 tsp vanilla extract
- - 1/2 cup milk or buttermilk
- - 1 1/2 cups fresh blackberries reserve a few for topping
- - 1 tbsp all-purpose flour to coat blackberries
Instructions
- #### Step 1: Preheat and Prepare
- Preheat your oven to 350°F (175°C).
- Grease and flour a 9x5-inch loaf pan or line it with parchment paper for easy removal.
- #### Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- #### Step 3: Cream the Butter and Sugar
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- #### Step 4: Combine Wet Ingredients
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract.
- #### Step 5: Alternate Dry and Milk
- Gradually mix the dry ingredients into the wet ingredients, alternating with milk. Start and end with the dry ingredients. Mix until just combined—do not overmix.
- #### Step 6: Fold in Blackberries
- Toss the blackberries with 1 tbsp of flour to prevent them from sinking.
- Gently fold the blackberries into the batter.
- #### Step 7: Bake
- Pour the batter into the prepared loaf pan and smooth the top.
- Add a few blackberries on top for a decorative touch.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- #### Step 8: Cool and Serve
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- Slice and serve warm or at room temperature.
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