why make this recipe
Making Easy Blackberry Quick Bread is a delightful way to enjoy a yummy snack or breakfast treat. This recipe is quick, simple, and doesn’t require any fancy tools or techniques. It’s perfect for busy mornings or an afternoon snack. Plus, the combination of blackberries and buttery bread creates a deliciously sweet and tangy flavor that everyone will love!
how to make Easy Blackberry Quick Bread
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk (or regular milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 1 ½ cups (about 225 g) fresh or frozen blackberries (toss frozen berries in flour to prevent sinking)
- 1 teaspoon lemon zest (optional)
Directions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan with butter or non-stick spray and line it with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Alternately add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients. Mix gently after each addition; do not overmix.
- Gently fold in the blackberries and optional lemon zest, being careful not to break the berries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs. Tent with foil halfway through if the top browns too quickly.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
how to serve Easy Blackberry Quick Bread
The Easy Blackberry Quick Bread is delicious on its own, but you can also serve it with a pat of butter, cream cheese, or a sprinkle of powdered sugar on top. It pairs wonderfully with a hot cup of coffee or tea, making it a cozy option for breakfast or afternoon tea.
how to store Easy Blackberry Quick Bread
To store your Easy Blackberry Quick Bread, wrap it tightly in plastic wrap or aluminum foil. It can be kept at room temperature for up to three days. For longer storage, place it in an airtight container and refrigerate for up to a week. You can also freeze the bread for up to three months; just make sure to wrap it well to prevent freezer burn.
tips to make Easy Blackberry Quick Bread
- Make sure your butter is softened to room temperature for easy mixing.
- If using frozen blackberries, toss them in a bit of flour before folding them into the batter. This helps prevent them from sinking to the bottom while baking.
- Avoid overmixing the batter; this keeps the bread light and fluffy.
- For a hint of citrus, add lemon zest as a lovely touch.
variation
You can easily customize this recipe by substituting different fruits like blueberries or raspberries. Nuts such as walnuts or pecans can also be added for some crunch and flavor.
FAQs
Can I use frozen blackberries instead of fresh?
Yes, you can use frozen blackberries. Just remember to toss them in flour before adding to the batter to prevent them from sinking.
How can I make this recipe gluten-free?
You can use a gluten-free all-purpose flour blend instead of regular flour. Make sure it’s a blend that includes xanthan gum for the best results.
Can I add spices like cinnamon or nutmeg to the recipe?
Absolutely! Adding a teaspoon of cinnamon or nutmeg can give your bread an extra warm flavor that complements the blackberries nicely.
Print
Easy Blackberry Quick Bread
- Total Time: 75 minutes
- Yield: 1 loaf (8 servings) 1x
- Diet: Vegetarian
Description
A delightful and quick recipe for a sweet and tangy blackberry quick bread, perfect for breakfast or an afternoon snack.
Ingredients
- 2 cups (240 g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¾ cup (150 g) granulated sugar
- ½ cup (113 g) unsalted butter, softened
- 2 large eggs, room temperature
- ½ cup (120 ml) buttermilk (or regular milk mixed with 1 teaspoon lemon juice, let sit 5 minutes)
- 1 teaspoon vanilla extract
- 1 ½ cups (about 225 g) fresh or frozen blackberries (toss frozen berries in flour to prevent sinking)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×5 inch (23×13 cm) loaf pan with butter or non-stick spray and line it with parchment paper.
- Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
- Beat the softened butter and sugar until light and fluffy, about 3-4 minutes.
- Incorporate the eggs one at a time, then stir in the vanilla extract.
- Add the dry ingredients and buttermilk to the butter mixture, starting and ending with dry ingredients, and mix gently; do not overmix.
- Fold in the blackberries and optional lemon zest carefully to prevent breaking the berries.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula.
- Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Let the bread cool in the pan for 15 minutes, then transfer to a cooling rack to cool completely before slicing.
Notes
For serving, try adding a pat of butter, cream cheese, or powdered sugar. This bread can be stored wrapped at room temperature for up to three days or refrigerated for a week. It can also be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 10g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: blackberry bread, quick bread, breakfast, snacks, baking
