Blackberry Bread is a quick and easy loaf cake, loaded with sweet blackberries and a soft, buttery flavor.
If you love blackberries make sure to try my Blackberry Cobbler!
Why You’ll Love Blackberry Bread
- Ease of Prep! No mixer required for this recipe at all, just a bowl and a loaf pan! It comes together in a pinch.
- Super Moist! The buttermilk added to this recipe makes it super tender.
- Perfect for Breakfast OR Dessert! The great thing about this blackberry loaf is you can enjoy it for breakfast, as a snack or even for dessert!
Ingredients / What You Need
Make sure to scroll down to the bottom of this post to the full recipe card for all the specifics!
- Dry Ingredients: all-purpose flour, granulated sugar, baking soda, and kosher salt
- Wet Ingredients: buttermilk, egg, vegetable oil, vanilla extract
- Blackberries: Use fresh or frozen, but if you use frozen thaw them out completely and pat dry. The sweeter the blackberries, the better! This is a great recipe to make when blackberries are ripe and in-season!
- Icing: powdered sugar, vanilla extract, milk
What If You Don’t Have Buttermilk
If you don’t have buttermilk, it’s not problem. Here are some alternatives:
- Make your own! I have a quick and easy “recipe” to make homemade buttermilk.
- Use yogurt. Just thin it out slightly with water or milk.
- Use sour cream thinned with water or milk.
How To Make Blackberry Bread
This is an extra easy recipe to make with no mixer required, just a few bowls! It’s basically 4 steps:
- Whisk together the dry ingredients, the flour, sugar, baking soda, and kosher salt.
- In another bowl mix together the wet ingredients: the buttermilk, oil, egg, and vanilla.
- Mix the wet ingredients into the dry until smooth and then fold in the berries.
- Pour the batter into a 9×5 loaf pan and bake at 350°F for an hour until a toothpick comes out clean.
- Allow it to cool and then mix up your icing and drizzle on top!
Variations
- Add in any fresh berries you prefer. This recipe works perfectly with raspberries or blueberries!
- Mix in some lemon zest. The tartness of the lemon zest pairs easily with the fresh berries. Lime or orange zest would work too!
- Add in some nuts. If you love nuts in your bread some walnuts would work great!
- Swap out the vanilla extract for almond extract.
How To Store Blackberry Bread
We like to enjoy this bread right out of the oven and there are barely leftovers, but it will stay fresh if stored airtight for up to 3 days at room temperature. You can also freeze it, airtight for up to 2 months. Allow it to thaw at room temperature.
Print
Blackberry Bread
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: serves 10 1x
- Category: Bread
- Method: Oven
- Cuisine: Breakfast
Description
This Blackberry
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup buttermilk
- 1 egg
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
- 2 cups blackberries (if frozen, defrost first)
Icing:
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F. Coat a 9×5-inch loaf pan with non-stick spray. Cut a strip of parchment paper long enough to cover the bottom and up the sides of the ends. Coat again with non-stick spray and set aside.
- In a large bowl whisk together the flour, sugar, baking soda, and salt. Set aside.
- In a medium bowl whisk together the buttermilk, egg, vegetable oil, and vanilla.
- Pour the buttermilk mixture into dry ingredients, and stir until combined and smooth. Fold in the blackberries.
- Pour the batter into the prepared pan and bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool for 15-20 minutes in the pan and then transfer bread to a wire rack to cool completely.
- Icing: Whisk together the powdered sugar, vanilla, and milk until smooth and drizzle over the bread. You can do this step when the bread is warm or at room temperature.
Notes
Store airtight at room temperature for up to 3 days.
Freeze airtight for up to 2 months. Thaw at room temperature.
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I’m looking for the recipe for the blackberry bread but I can’t find it so I don’t know if it’s all the ads but I would love the recipe
The recipe link is at the bottom of the post! Here it is for you: https://www.imperialsugar.com/recipes/blackberry-bread?utm_source=Cookies%20%26%20Cups&utm_medium=Blog%20%2B%20Social&utm_campaign=Blackberry%20Bread
What’s a good substitute for buttermilk? Looking forward to making this recipe ☺️
I have this whole post for your reference! https://cookiesandcups.com/how-to-make-buttermilk/
I made this with peaches! It was delisious though a little moist because I used canned peaches! 😀
I had blackberries in the frig that no one was eating so I made blackberry bread today! Such a nice treat while we corona virus shelter at home in West Virginia.
Could you use mosr frozen fruit?
Sure, but I would thaw it and dry it 🙂
This looks great! Do you think I could use this recipe and make muffins instead? My granddaughter loves when I make her heart shaped muffins????
Yes, you absolutely could!
Love this recipe! I used cherries instead and added chocolate chips .. YUM!
Did you make it today?? What a great adaptation!