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.
Prep Time
10 minutes
Cook Time
55 minutes
Servings
8
Ingredients
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
Directions
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.
Rated 4 out of
5 by
JJ with H from
a lot of batter!Recipe is fine - tastes great if a bit sweet. I appreciate slight caramelization that occurs from the the use of only brown sugar I didn't have Vanilla so splashed the same amount of bourbon - it works.
**NOTE if you use the standard 1lb loaf pan that you've purchased from WIlliams Sonoma, there is about 3/4 cup too much batter and you will have overfilled the pan if you use al of it**
Date published: 2023-03-23
Rated 5 out of
5 by
CeciliaDo from
Easy and quicki have baked this cake a few time snow. I always use fresh blackberries and it comes out great.
Date published: 2019-03-17
Rated 5 out of
5 by
Amaa from
Quick bread to have on hand for drop in guest.I made this recipe today using organic products. The only adjustment I made was to substitute half of the butter, (which I browned before cooling), for olive oil. Turned out great!
I think next time I will try all olive oil or half olive oil and half applesauce.
My diet dictates low saturated fat, thus, prompting me to make substitutions.
Date published: 2013-04-18
Rated 5 out of
5 by
Gramma1 from
Everyone loved itMade it just as written - everyone loved it. Easy to make, especially nice to find quick bread for blackberries.
Date published: 2013-03-31
Rated 5 out of
5 by
Ruthie1962 from
nice breadI did use white wheat flour, replaced 1/2 the butter with applesauce and topped with a streusel topping. Big hit with our family.
