Description
This Blackberry
Ingredients
Scale
- 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.
