Description
This blackberry loaf is soft, moist, and packed with juicy blackberries in every bite! With simple ingredients and an easy method, it’s perfect for breakfast, dessert, or a snack. Serve it warm with a glaze or toasted with butter—it’s always a hit!
Ingredients
Scale
For the Loaf:
- ¾ cup (150g) granulated sugar
- ¼ cup (57g) unsalted butter, softened
- ½ cup (115g) sour cream
- 1 large egg
- 1 ½ cups (187.5g) all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup (122.5g) whole milk
- 2 cups (288g) fresh blackberries
For the Optional Glaze:
- 1 cup (125g) confectioners’ sugar
- 2 tablespoons milk (or lemon juice for tangy glaze)
Instructions
- Preheat & Prep: Preheat oven to 375°F (190°C). Grease an 8½ x 4½-inch loaf pan or line it with parchment paper.
- Mix Wet Ingredients: In a large bowl, beat sugar, butter, sour cream, and egg until smooth and creamy.
- Mix Dry Ingredients: In another bowl, whisk together flour, baking powder, and salt.
- Combine: Gradually add dry ingredients to the wet mixture, alternating with the milk. Stir gently until just combined.
- Add Blackberries: Toss blackberries with 1 teaspoon of flour to prevent sinking, then gently fold them into the batter.
- Bake: Pour batter into the loaf pan. Bake for 60-65 minutes, or until a toothpick inserted in the center comes out clean.
- Cool: Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack.
- Optional Glaze: Whisk confectioners’ sugar and milk (or lemon juice) until smooth. Drizzle over the cooled loaf before slicing.
- Enjoy: Slice and serve warm or at room temperature!
Notes
- If using frozen blackberries, do not thaw before adding to the batter.
- For extra flavor, add lemon zest or cinnamon.
- Store at room temperature for 2 days, in the fridge for up to 5 days, or freeze for up to 3 months.
Nutrition
- Calories: 221
- Sugar: 18g
- Sodium: 125mg
- Fat: 8g
- Saturated Fat: 4g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 28mg