Blackberry bread for breakfast. Blackberry bread for a snack. Blackberry bread for dessert. This easy berry-filled quick bread is perfect any time of day!
Have you ever come home with so many fresh berries you didn’t know what to do with them? It’s a lovely problem to have. I pick wild blackberries every year and experiment with ways to use them, so you’ll find several blackberry recipes here. My freezer is always full of berries ready for baking.
This blackberry bread was an immediate hit with family and friends. Sweet, moist and speckled with juicy berries, it’s a one-bowl quick bread that’s equally good for breakfast, an afternoon snack, or a simple dessert.
One of the best things about this recipe is its flexibility: you can substitute almost any berry. Use blueberries, raspberries, mulberries, or a mix—just swap them in and bake.
A note on baking with blackberries:
This recipe needs about 2 cups of blackberries, fresh or frozen. I usually use frozen berries because ripe fresh blackberries are fragile and can break apart during mixing. That can cause two issues in baked goods:
- Broken berries release extra juice and change the batter’s moisture, which can alter texture.
- Juice from broken berries can streak the dough and make the finished loaf look uneven. Coating berries in a little flour or using frozen berries helps keep the color and texture attractive.
- In most cases you won’t need to change the baking time when using frozen berries; the bake time remains the same whether the berries are fresh or frozen.
Blackberry Bread
Print
Rate
10 minutes
50 minutes
1 hour
1 loaf
Amy D
Ingredients
- 3/4 cup buttermilk
- 1/4 cup vegetable oil
- 1/4 cup butter (melted)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 2 cups all-purpose flour (2 tablespoons reserved)
- 1 teaspoon baking soda
- 2 cups blackberries
Instructions
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Preheat the oven to 350°F (175°C). Grease and flour a 9×5 inch loaf pan or coat it with a baking spray that contains flour.
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In a large mixing bowl whisk together the buttermilk, vegetable oil, melted butter, egg, and vanilla until combined.
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Add the brown sugar and granulated sugar, whisking until smooth and well combined.
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Stir the flour and baking soda together, making sure the baking soda is evenly dispersed through the flour. Mix the dry ingredients into the wet ingredients just until combined—do not overmix.
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Place the blackberries and the reserved 2 tablespoons of flour in a zipper bag or bowl and toss so the berries are lightly coated. This helps prevent them from sinking.
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Gently fold the coated berries into the batter and spread the mixture evenly in the prepared loaf pan.
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Bake at 350°F for 45 to 60 minutes, or until the top is domed and golden and a toothpick inserted into the center comes out clean. (If the toothpick shows berry staining, test a different spot in the loaf.) Cool on a wire rack in the pan for about 15 minutes, then remove the loaf to cool completely.
Notes
Did You Make this Recipe?
Please leave a review or a photo — I’d love to hear how it turned out!
Got berries? You might also love these recipes:
Strawberry Napoleons
Raspberry Coffee Cake
Blueberry Bran Muffins
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