Blackberry Bread

This flavorful, incredibly moist bread is easy and just bursting with blackberry flavour. It takes only 15 minutes to prepare and just over an hour to bake. Use fresh berries if you can, if using frozen one, don't defrost them and toss with a tablespoon of flour mixture before folding into the batter. Also baking time might be longer since frozen berries have extra moisture. Serve for breakfast or as an afternoon treat with a cup of coffee or tea.

Blackberry Bread

adapted from Martha Stewart

4 tbsp Unsalted butter, melted
240 g All-purpose flour
100 g Light-brown sugar
1 1/2 tsp Baking powder
1/2 tsp Baking soda
1/3 tsp Salt
1 Large egg, lightly beaten
150 ml Buttermilk
320 g Blackberries (don't thaw if using frozen)

Preheat oven to 180C/350F. Line a 8-inchx5-inch /20-cmx12cm loaf pan with parchment paper. You can also butter and flour the pan. Set aside.
In a large bowl, whisk together flour, brown sugar, baking powder, baking soda, and salt. Toss the blackberries with a tablespoon of flour mixture. In a medium bowl, combine melted butter, egg, and buttermilk. Add wet mixture to dry mixture, and stir until combined and smooth. Gently fold in blackberries.
Pour the batter into the prepared pan. Bake in the center of hot oven until a toothpick inserted in center of loaf comes out clean, about 75-90 minutes.
Allow bread to cool for 15-20 minutes in the pan and then transfer bread to a wire rack to cool completely. Dust the top with some icing sugar if desired.

20 comments:

David M. Gascoigne, 29/6/24 12:30: Looks fabulous. Miriam is the breadmaker in the family and I will slide this recipe under her nose.
Tom 29/6/24 12:43: ...this looks berry good.
Granny Sue 29/6/24 13:56: That looks so tasty. No berries here right now, but I do have raspberries...hmmm.
Margaret D 29/6/24 14:33: yummy Angie.
DEZMOND 29/6/24 16:05: Lovely for summer heat and it is really hellish here this weekend. I love blackberries und raspberries.
Brian's Home Blog 29/6/24 16:05: That looks wonderful and I could probably finish off the whole loaf!
Anonymous 29/6/24 17:35: A delicious way to start the day with a cup of tea. Karen (Back Road Journal)
Bill 29/6/24 18:13: Yummy indeed!
Pattie 29/6/24 20:20: Looks delicious! I remember when I was a little girl we had blackberry bushes growing wild, and would end up bringing home bowls of those things. I’m a big fan, so I’m going to give this a try.
eileeninmd 29/6/24 20:21: The blueberry bread looks delicious!
Have a great weekend.
Marcelle 29/6/24 21:08: I would love to have a slice of this blackberry bread right now, perfect summer afternoon treat!
Cooking Julia 29/6/24 23:29: This bread looks perfectly moist and so full of red fruits, I love it!
Lowcarb team member 30/6/24 00:25: I'm sure this is delicious.
Many thanks for sharing the recipe.

All the best Jan
My name is Erika. 30/6/24 01:19: This looks delicious. I made strawberry muffins today, so we were kind of on the same wavelength. Enjoy the rest of your weekend.
Citu 30/6/24 01:52: Gracias por la receta. Se ve muy rico. Te mando un beso.
Balvinder 30/6/24 02:25: Oh my goodness, Angie! My mouth is watering just looking at the blackberry bread. How evenly the berries are spread over the whole loaf!
babYpose 30/6/24 11:36: Wow looks so tasty and fluffy, love blueberries, very luxuriously you put in.
Laura. M 30/6/24 19:26: Delicioso tiene que estar Angie.
Buen domingo.
Un abrazo.
Grace 1/7/24 07:23: Angie, I had difficulty accessing your Blog today. There were changes?
It requires an email and even if I indicate it, it does not recognize it.
So I write to you here. I couldn't see the post about asparagus.
Thank you and sorry please.
Grace.
Angie's Recipes 1/7/24 13:12: @Grace So sorry about that, but I didn't change anything, except added an extra post above, which shouldn't affect anything related to commenting.