Description
A moist and flavorful blackberry quick bread made with simple ingredients and packed with fresh berries—perfect for breakfast, dessert, or a sweet snack.
Ingredients
- 1 ¾ cups (220g) all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120ml) milk
- 1 ½ cups (225g) fresh blackberries (or frozen, thawed and drained)
- Optional: 1 tablespoon lemon zest
- Optional: 1 tablespoon lemon juice
- Optional: 1 cup grated zucchini
Instructions
1. Preheat oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat butter and sugar together until light and fluffy.
4. Add eggs one at a time, beating well after each addition, then mix in the vanilla extract.
5. Gradually add the dry ingredients alternating with the milk and mix until just combined.
6. Gently fold in the blackberries using a spatula, being careful not to crush them.
7. Pour the batter into the prepared loaf pan and spread evenly.
8. Bake for 50–60 minutes until a toothpick inserted in the center comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack before slicing.
Notes
Toss the blackberries lightly in flour before folding them into the batter to help prevent sinking.
Use room temperature ingredients for smoother mixing and better texture.
Avoid overmixing the batter or the loaf may become dense instead of soft and tender.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 5g
- Fat: 30g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 2g