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Blackberry Bread Recipe

Blackberry Bread

Steven
This moist, tender blackberry quick bread transforms fresh or frozen blackberries into a stunning purple-hued loaf perfect for breakfast, snacks, or dessert. The berries' natural tartness balances beautifully with the sweet, buttery crumb, while buttermilk ensures every slice stays incredibly moist. Topped with an optional vanilla glaze, this simple one-bowl recipe requires no mixer and comes together in minutes.
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Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 285 kcal

Equipment

  • 9x5-inch loaf pan - 23x13cm
  • Parchment paper - For easy bread removal
  • Large mixing bowl - For dry ingredients
  • Medium mixing bowl - For wet ingredients
  • Whisk
  • Rubber spatula - For folding in berries without crushing them
  • Measuring cups and spoons
  • Wire cooling rack
  • Toothpick - For testing doneness
  • Instant-read thermometer - (optional) Internal temp should reach 200-205°F (93-96°C)
  • Aluminum foil - (optional) For tenting if top browns too quickly

Ingredients
  

Blackberry Bread

  • 3 cups all-purpose flour - 375g, spooned and leveled
  • 1.5 cups granulated sugar - 300g
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 1 cup buttermilk - 240ml, room temperature
  • 2 large eggs - room temperature
  • 0.5 cup vegetable oil - 120ml
  • 2 tsp pure vanilla extract
  • 2 cups blackberries - 300g, fresh or frozen; do not thaw if frozen

Vanilla Glaze (Optional)

  • 1 cup powdered sugar - 120g
  • 1 tsp pure vanilla extract
  • 2-3 tbsp milk - Add one teaspoon at a time to reach desired consistency

Instructions
 

  • Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan, line with parchment paper leaving overhang on two sides, and lightly spray the parchment.
  • In a large bowl, whisk together the flour, sugar, baking soda, salt, and cinnamon for about 30 seconds until evenly combined.
  • In a medium bowl, whisk together the buttermilk, eggs, vegetable oil, and vanilla extract for about 1 minute until smooth and slightly frothy.
  • Pour the wet ingredients into the dry ingredients and gently stir with a spatula just until no dry flour streaks remain, about 15–20 strokes; the batter should still look slightly lumpy.
  • Add blackberries (frozen berries go in straight from the freezer; fresh berries should be completely dry) and gently fold into the batter with 5–8 strokes, keeping berries as whole as possible.
  • Pour batter into the prepared pan, smooth the top, tap the pan on the counter 2–3 times, and bake on the center rack for 60–70 minutes, tenting with foil if the top browns too quickly, until a toothpick inserted in the center comes out with just a few moist crumbs.
  • Cool in the pan on a wire rack for 15 minutes, then use the parchment handles to lift the bread out and cool for another 30–45 minutes before glazing or slicing.
  • Whisk together powdered sugar, vanilla, and 2–3 tablespoons of milk until smooth and drizzleable, then spoon over the cooled bread and let set for 10–15 minutes before slicing.

Notes

  • Do not overmix the batter — stop as soon as flour streaks disappear to keep the bread tender, not tough.
  • Use room temperature eggs and buttermilk for a smoother batter; warm cold eggs quickly in a bowl of warm water for 5–10 minutes.
  • Add frozen blackberries straight from the freezer without thawing — they hold their shape better and help prevent the batter from turning too purple.
  • Always spoon flour into the measuring cup and level it off; scooping directly packs in too much flour and yields dense bread.
  • Start checking for doneness at 55 minutes. The bread is done when a toothpick comes out with a few moist crumbs or an instant-read thermometer reads 200–205°F (93–96°C).
  • If the top browns too quickly before the center is set, tent loosely with aluminum foil for the last 15–20 minutes of baking.
  • Store wrapped at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze (without glaze) for up to 3 months.
  • For a lemon variation, add 1 tablespoon lemon zest to the dry ingredients and 2 tablespoons lemon juice to the wet ingredients (reduce buttermilk to ⅞ cup), and use lemon juice in the glaze.
  • Stir in ½ cup chopped toasted walnuts or pecans along with the berries for added crunch.
  • The bread actually tastes even better on day two as the flavors meld together.
Keyword berry quick bread, blackberry bread, blackberry loaf, easy breakfast bread, quick bread