Blackberry bread for breakfast. Blackberry bread for a snack. Blackberry bread for dessert. This easy berry filled quick bread is great any time of day!
Have you ever ended up with such a huge haul of fresh berries that you thought to yourself, What am I going to do with all of these? Isn’t that a great problem to have?
I go pick wild blackberries every year and am constantly trying out new recipes to use them in. That’s why you’ll find several blackberry recipes on my site like Blackberries and Cream Pie, Blackberry Kuchen, Blackberry Cream Cheese Scones, and more will be coming soon, I promise. My freezer is full of them!
This blackberry bread was an instant winner with my friends and family. Sweet, moist, delicious and studded with blackberries, this is the kind of easy quick bread recipe that falls somewhere between the spectrum of perfectly acceptable for breakfast or dessert. I love things like that don’t you?
One of the beautiful things about this berry bread recipe is that it works well with just about any berry. So if you’ve got blueberries, raspberries, mulberries just swap them in and go for it.
I would point our, however, that if you’re using tart blackberries, you’ll definitely notice it in the finished bread right after it’s baked. We’ve noticed that the berries will mellow out and sweeten by the next day though.
A note on baking with blackberries:
To make this bread you’ll need about 2 cups of fresh or frozen blackberries. I actually prefer to use frozen blackberries when baking because fresh ripe blackberries are so fragile and prone to breaking apart when mixing them in to batters and dough. This can cause two problems for baked goods.
- It releases the juices from the berries and changes the moisture content of what you’re making. This can seriously change the texture of what you’re baking, especially in something like scones.
- When the blackberries break apart during mixing the juice changes the color of the dough and can often lead to some streaky unappealing finished products. Using frozen berries insures all the pretty speckles of blackberry color stay just where you want them to.
- 99% of the time you won’t even have to increase the baking time or change any part of the recipe when using frozen berries. The baking time for this bread is the same either way you go, fresh or frozen.
This one bowl quick bread recipe yields a loaf of sweet bread studded with berries and bursting with blackberry flavor.
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup butter, melted
- 1 large egg
- 1 teaspoons vanilla extract
- 1/2 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 cups 2 tablespoons all-purpose flour, divided
- 1 teaspoon baking soda
- 2 cups blackberries
- Preheat the oven to 350 degrees and prepare a 9x5 inch loaf pan by greasing and flouring it. Or using a baking spray with flour added.
- In a large mixing bowl, add the buttermilk, vegetable oil, butter, egg, and vanilla extract. Whisk it together until it's combined.
- Next add the brown sugar and granulated sugar, again whisking until everything is well combined.
- Add the flour and the baking soda to the mixture in the mixing bowl. Stir the baking soda just into the top of the flour to evenly disperse it. Then mix the flour mixture into the wet ingredients stirring just until it's combined.
- Put the berries and the remaining flour in a ziploc bag and shake it up so that all the berrries are coated in the flour. This will help to keep the berries from sinking to the bottom of the bread.
- Carefully fold the berries into the bread batter and then spread the batter evenly in the loaf pan.
- Bake the bread at 350 degrees for about 45 minutes to one hour or until the bread has a domed top, is golden brown and a toothpick inserted into the center comes out clean. (There might be some staining on the toothpick from the berries. Just pick another place in the loaf to test.) Remove to a wire cooling rack and let the bread cool in the pan for about 15 minutes before removing to cool completely.
This bread will keep airtight at room temperature for up to 1 week, or in the freezer for up to 6 months when wrapped tightly in plastic wrap and then placed in a freezer safe bag.
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Tuesday 8th of September 2020
This recipe is a big hit at my house, and at work. I do substitute blueberries for the blackberries.
Thursday 10th of September 2020
I'm glad to hear that Mary! Yes, this recipe works well with lots of berries. So it's great for whatever you have on hand.