Blackberry Loaf
Blackberry Loaf is a soft and tender quick bread loaded with fresh blackberries and drizzled with an optional sweet glaze. Whether you're planning a casual brunch, afternoon tea, or simply a gathering with friends, this blackberry loaf fits the occasion perfectly!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Breakfast, Dessert
Keyword: Blackberry Loaf
Servings: 12 slices
Calories: 221kcal
Author: Amanda Rettke--iambaker.net
Loaf
- ¾ cup (150 g) granulated sugar
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature
- ½ cup (115 g) sour cream, room temperature
- 1 large egg, room temperature
- 1 ½ cups (187.5 g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5 g) whole milk, room temperature
- 2 cups (288 g) fresh blackberries, divided
Glaze (Optional)
- 1 cup (125 g) confectioners' sugar
- 2 tablespoons milk, room temperature
Preheat oven to 375°F. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray.
To the bowl of a stand mixer with a paddle attachment, add the sugar, butter, sour cream, and egg. Beat until creamy. (You could also use a handheld mixer.)
In a separate bowl, whisk together flour, baking powder, and salt.
With the mixer on low, alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture.
Gently fold in about 1 ¾ cups of blackberries, reserving ¼ cup for the topping.
Pour the batter into the prepared loaf pan and top with the reserved blackberries.
Bake for 60-65 minutes. The bread is done when an inserted toothpick comes out clean with a few crumbs, but no wet batter.
Let the loaf cool completely.
Glaze (Optional)
In a medium bowl, whisk together the confectioners' sugar and milk. Add more milk until the glaze reaches your desired consistency.
Drizzle the glaze over the cooled loaf. Slice and serve.
Serving: 1slice | Calories: 221kcal