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! Plus, it is easy to make! I like to pair a slice with a cup of coffee for a delightful snack. I also have a Blueberry Bread which is another quick bread that can be whipped up in no time!
Ingredients & Substitutions
Room Temperature Ingredients: Room temperature ingredients, specifically butter, sour cream, egg, and milk are important here to prevent lumps.
Sour Cream: Sour cream is a rich dairy product with a high-fat content. When added to the batter, it contributes moisture, resulting in a softer and more tender texture for the loaf. The fat content in sour cream helps keep the loaf moist even after baking. It also adds a subtle tangy flavor to the loaf.
Baking Powder: This blackberry loaf is a quick bread because baking powder is the leavening agent, not yeast. When combined with the other ingredients and exposed to heat in the oven, the baking powder releases carbon dioxide gas, causing the loaf to rise and create a light and airy texture. This also saves time when making the bread. Yes, it does need to bake for an hour, but the batter is quick to mix together.
Blackberries: Fresh blackberries are best when it comes to this bread. Reserve about 1/4 cup to add to the top of the loaf before baking. Frozen blackberries would also work.
Glaze: The simple glaze is optional. When we taste-tested the bread, the votes were split between preferring the bread with the glaze and without. So, it is your preference if you add it or not.
What Does Blackberry Loaf Taste Like?
This loaf has a subtle blackberry taste, not too tart. The texture is slightly dense with a soft crumb. It can be enjoyed plain, with glaze drizzled over the top, or slathered in butter (my favorite). It would also be delicious with a scoop of ice cream or toasted and topped with jam.
How To Store Blackberry Loaf
Blackberry Loaf should be stored at room temperature, and wrapped in plastic wrap. It will last up to 5 days. If stored in the refrigerator, it will dry out faster. However, if you do store this loaf in the refrigerator, keep it in an airtight container. When ready to enjoy a slice, pop one in the microwave to heat it up or let it come to room temperature.
Can I Freeze Blackberry Loaf?
Sure! To freeze the bread, first, let it cool completely. Then, wrap the bread tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, followed by placing it into a sealable plastic bag. Label it with the date. Bread is typically good for two to three months in the freezer. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging; it will re-absorb some of its moisture this way.
Blackberry Loaf
Ingredients
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
Instructions
- 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.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
This simple bread is so easy to make and the outcome is just perfect! A soft and sweet loaf with the subtle sweetness of added blackberries. I loved it!
Elizabeth
I love the soft texture of this loaf! When tasting a slice, I was expecting a more intense blackberry flavor, but it was quite subtle (which isn't necessarily a bad thing). The optional glaze brought some sweetness, but I liked the loaf just as much without the glaze!
Rachael
Beautiful texture on this loaf. The blackberries are sweet, yet tangy and the glaze balances that perfectly!
Selena
This loaf has such a nice texture. It is just delightful. The blackberry is subtle but nice. The glaze was the perfect topping.
Bella
I cannot get over the texture of this loaf! So soft and moist. The blackberries are beautiful inside. They are a bit tart and sweet, but subtle at the same time. This loaf is amazing even without the glaze.
Can I replace butter with avocado oil in this recipe ?
I haven’t made that substitution so can’t speak to its effectiveness.
can i use cream cheese instead of sour cream?
I don’t recommend that
Please let me know what size loaf pan you used. I cannot wait to try this!
FYI: Your Simply White Bread recipe is perfection and so easy to make. Thanks for sharing.
Glad you enjoyed the white bread! Here is what the blackberry loaf instructions say:
Instructions
Preheat oven to 375°F. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray.
Absolutely lovely bread, quick and easy to prepare and bake while waiting for a loaf of pain de mie to rise. Skipped the glaze with no complaints. Pint of berries from the farmer’s market wasn’t quite enough to add 1/4 c. to the top, but no matter. The crust looks just fine as-is. It’s been added to our notebook of “keeper” recipes, and thank you for posting it for everyone to enjoy!