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Freshly baked blackberry loaf with juicy blackberries and a golden crust

Blackberry Loaf

A tender, buttery loaf cake studded with juicy blackberries. Perfect for brunch or as a make-ahead breakfast.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Breakfast, Brunch, Dessert
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.75 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
Wet Ingredients
  • 0.5 cups unsalted butter, softened Can substitute half butter with half oil.
  • 0.75 cups granulated sugar Use ⅔ cup for less sweetness.
  • 2 large eggs Use room temperature.
  • 1 teaspoon vanilla extract
  • 0.5 cups milk Whole or 2% work best; non-dairy milks are okay.
Fruits
  • 1.5 cups fresh blackberries Toss in a little flour if especially ripe to reduce sinking.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan and line with parchment.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2–3 minutes.
  4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla.
Mixing
  1. 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.
  2. Gently fold in the blackberries with a spatula to avoid crushing them.
Baking
  1. 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.
  2. If the top browns too fast, loosely tent with foil for the last 15 minutes.
  3. Cool in the pan for 10 minutes, then lift out using the parchment and cool completely on a wire rack before slicing.

Notes

For best results, use fresh blackberries. If using frozen, thaw and dry them before adding to the batter. Avoid overmixing to ensure a tender crumb.