why make this recipe
This Easy Blackberry Quick Bread is perfect for any time of day. It’s simple to make, taking just about 5 minutes of prep time. The mixture of sweet blackberries and a soft, fluffy bread is hard to resist. Whether you want a tasty breakfast, a quick snack, or a delicious dessert, this quick bread does it all. Plus, it’s an excellent way to use fresh or frozen blackberries!
how to make Easy Blackberry Quick Bread
Ingredients :
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk (or regular milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 1 ½ cups (about 225 g) fresh or frozen blackberries (toss frozen berries in flour to prevent sinking)
- 1 teaspoon lemon zest (optional)
Directions :
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan with butter or non-stick spray and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition; do not overmix.
- Gently fold in the blackberries and optional lemon zest, being careful not to break the berries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too quickly.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
how to serve Easy Blackberry Quick Bread
This quick bread is delicious on its own or served with a pat of butter. For a special treat, try adding a dollop of whipped cream or a scoop of vanilla ice cream on top. It’s also great with a cup of coffee or tea for breakfast or a snack.
how to store Easy Blackberry Quick Bread
To keep your quick bread fresh, store it in an airtight container at room temperature for up to 3 days. If you want to keep it longer, wrap it well in plastic wrap or foil and place it in the refrigerator for up to a week. You can also freeze it for up to 3 months. Just be sure to defrost it at room temperature before serving.
tips to make Easy Blackberry Quick Bread
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the batter; this keeps the bread tender.
- If using frozen blackberries, toss them in a little flour before adding them to the batter to prevent sinking.
- Keep an eye on the bread while it bakes; every oven is different.
variation
Feel free to experiment with other fruits! You can use blueberries, raspberries, or even chopped strawberries instead of blackberries. Adjust the sugar based on the sweetness of the fruit you choose.
FAQs
Can I use frozen blackberries?
Yes, frozen blackberries work well! Just toss them in flour to prevent them from sinking in the batter.
How do I know when the bread is done baking?
Stick a toothpick into the center of the bread; if it comes out clean or with a few moist crumbs, the bread is done.
Can I use a different type of milk?
Yes! You can use any milk you have on hand, including dairy-free options, as long as you add the lemon juice to make it buttermilk.
Easy Blackberry Quick Bread
A simple and delicious Blackberry Quick Bread that’s perfect for breakfast, snacks, or dessert.
- Prep Time: 5 minutes
- Cook Time: 60 minutes
- Total Time: 65 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk (or regular milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 1 ½ cups (about 225 g) fresh or frozen blackberries (toss frozen berries in flour to prevent sinking)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan with butter or non-stick spray and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition; do not overmix.
- Fold in the blackberries and optional lemon zest, being careful not to break the berries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too quickly.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
Serve with butter, whipped cream, or vanilla ice cream. Pairs well with coffee or tea.
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
Keywords: blackberry bread, quick bread, breakfast recipe, dessert, easy baking
