Blackberry-Brown Sugar Quick Bread
Because this recipe calls for frozen blackberries, you can make the bread year-round. Don’t thaw the berries before adding them to the batter; otherwise, they will run.
- 2 cups all-purpose flour
- 1 cup firmly packaged light brown sugar
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1 cup frozen blackberries (do not thaw)
- 3/4 cup milk
- 2 eggs
- 8 Tbs. (1 stick) unsalted butter, melted and cooled
- 1 tsp. vanilla extract
Preheat an oven to 350°F. Lightly grease an 8-by-4-inch loaf pan.
In a large bowl, whisk together the flour, brown sugar, baking powder and salt. Add the frozen blackberries and toss to distribute evenly.
In another bowl, whisk together the milk, eggs, butter and vanilla. Add the milk mixture to the flour mixture and stir until combined. Do not overmix.
Pour the batter into the prepared pan. Bake until the top of the loaf is golden brown and a toothpick inserted into the center comes out clean, 55 to 60 minutes. Transfer the pan to a wire rack and let cool for 10 minutes. Turn the loaf out onto the rack and let cool completely before serving. Makes 1 loaf.
Recipe courtesy of The Invisible Chef