Blackberry Loaf
I grew up with a loaf pan full of quick breads on the counter every summer, and this blackberry loaf is the one that always disappeared first. It’s a tender, buttery cake studded with juicy blackberries — simple enough for a weekday bake, pretty enough for a brunch spread. If you like a loaf that’s moist but not dense, with pockets of fruity brightness, this is the recipe to keep on repeat. For a different berry take, I sometimes compare techniques with a similar enriched loaf like the raspberry swirl brioche loaf when I’m experimenting with texture.
Why you’ll love this dish
This blackberry loaf balances buttery richness with bright, tart fruit. It’s quick to pull together — no yeast or long rises — and it uses pantry staples plus fresh fruit. Perfect for:
- A weekend brunch or picnic treat.
- A make-ahead breakfast that slices nicely into portable servings.
- A simple dessert when you want something homely but a little special.
“Moist, fragrant, and studded with blackberries — a loaf that tastes like summer in every slice.”
It’s also forgiving: the batter tolerates a little overmixing better than delicate cakes, and the fresh berries add moisture so the crumb stays soft. For inspiration on berry loaf proportions and loaf-pan tips, I sometimes revisit techniques from the raspberry swirl brioche loaf I made last season.
How this recipe comes together
Quick overview before you bake:
- Whisk dry ingredients so the raising agents distribute evenly.
- Cream butter and sugar until light — that aeration helps the loaf rise.
- Add eggs and vanilla for structure and flavor.
- Alternate dry mix and milk to avoid overworking the batter.
- Fold in blackberries gently to keep berries intact.
- Bake until a toothpick in the center comes out clean or with a few moist crumbs.
This process takes about 15–20 minutes of active time and roughly 50–60 minutes in the oven.
What you’ll need
- 1 ¾ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (room temperature) — can substitute half butter/half oil for a slightly moister crumb
- ¾ cup granulated sugar (or ⅔ cup if you like it less sweet)
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk (whole or 2% work best; non-dairy milks are okay)
- 1 ½ cups fresh blackberries (toss in a little flour if berries are especially ripe to reduce sinking)
I prefer fresh blackberries for texture, but you can use thawed frozen berries—pat them dry and toss lightly in flour to prevent streaking.
Step-by-step instructions
- Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan and line with parchment for easy removal.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each. Stir in the vanilla.
- With the mixer on low, add the dry ingredients in three additions, alternating with the milk. Start and end with the dry mix. Mix until just combined.
- Gently fold in the blackberries with a spatula to avoid crushing them.
- Pour the batter into the prepared pan and smooth the top. Bake 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. If the top browns too fast, loosely tent with foil for the last 15 minutes.
- Cool in the pan 10 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.
Short, clear actions make this loaf straightforward even if you’re new to quick breads.
Best ways to enjoy it
Serve slices plain or elevated with:
- A smear of softened butter or mascarpone.
- A drizzle of simple glaze (1 cup powdered sugar + 2–3 tsp lemon juice) for a sweet, tangy finish.
- A scoop of vanilla ice cream and a few berries for an easy dessert.
Pair with coffee for breakfast, or a light tea for afternoon treats. For a brunch buffet, slice the loaf thinly and arrange on a platter alongside fresh fruit and yogurt. For a different crumb and richer mouthfeel, try techniques I used while testing a similar enriched loaf like the raspberry swirl brioche loaf — it’s a helpful reference when adjusting sweetness and texture.
Storage and reheating tips
- At room temperature: Wrap cooled loaf tightly in plastic wrap or place in an airtight container. It will keep 2–3 days.
- Refrigeration: Keeps up to 5 days but can dry slightly; bring to room temperature before serving.
- Freezing: Wrap whole or sliced loaf in plastic wrap, then foil, and freeze up to 3 months. Thaw overnight in the fridge or at room temperature for a few hours.
- Reheating: Warm slices in a 300°F oven for 8–12 minutes or microwave a single slice for 10–20 seconds for a quick warm bite.
Always cool completely before wrapping to avoid condensation and sogginess. If the loaf contains perishable fillings or toppings (like cream cheese glaze), refrigerate within 2 hours.
Pro chef tips
- Don’t overmix after adding the flour — stop when you see no dry streaks. Overmixing develops gluten and makes the loaf tough.
- If berries sink: Toss them with 1–2 teaspoons of flour before folding into the batter.
- For an evenly browned top: Place the loaf on the middle rack and avoid opening the oven in the first 30 minutes.
- Test doneness with a toothpick near the center; a few moist crumbs are fine. If the center is wet batter, keep baking and check every 5 minutes.
- Room-temperature eggs and milk help the batter emulsify better, giving a finer crumb.
Creative twists
- Lemon-blackberry: Add 1 teaspoon lemon zest to batter and a lemon glaze on top.
- Streusel top: Mix ¼ cup flour, 2 tbsp sugar, 2 tbsp cold butter for a crumb topping.
- Gluten-free: Replace flour with a 1:1 gluten-free flour blend and add 1 tsp xanthan gum if the blend lacks it.
- Vegan: Use ½ cup neutral oil + 2 flax eggs (2 tbsp flaxmeal + 6 tbsp water) and a non-dairy milk. Expect slightly different crumb and color.
- Mix berries: Swap half the blackberries for chopped strawberries or raspberries for varied texture.
Common questions
Q: Can I use frozen blackberries?
A: Yes. Thaw and drain excess liquid, then toss with a little flour to prevent them from sinking or bleeding too much into the batter.
Q: My loaf is done on the edges but still wet in the center — what went wrong?
A: Your oven may be baking unevenly or the pan is too small. Cover the top loosely with foil and bake longer, or reduce oven temp by 25°F and bake until set. Always test with a toothpick near the center.
Q: How do I prevent the berries from turning the loaf purple throughout?
A: Toss berries in a tablespoon of flour before folding them in; this helps absorb berry juices and reduces streaking.
Q: Can I halve the recipe for a smaller loaf?
A: Yes, bake in a smaller pan (8×4-inch) and reduce bake time; start checking at 35–40 minutes.
Conclusion
If you enjoy quick breads that highlight seasonal fruit, this blackberry loaf is a reliable, crowd-pleasing choice — easy enough for a weeknight bake and attractive enough for guests. For additional inspiration on berry-loaf techniques and a lemon-blackberry variation, check the Blackberry Lemon Loaf (Real Food Whole Life) and a classic bakery-style Blackberry Loaf (I am baker).
Blackberry Loaf
Ingredients
Method
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
- With the mixer on low, add the dry ingredients in three additions, alternating with the milk. Start and end with the dry mix. Mix until just combined.
- Gently fold in the blackberries with a spatula to avoid crushing them.
- Pour the batter into the prepared pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- If the top browns too fast, loosely tent with foil for the last 15 minutes.
- Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.
