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Blackberry Loaf with optional Glaze Recipe

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4.2 from 80 reviews

This Blackberry Loaf is a moist, tender quick bread bursting with fresh blackberries and finished with a sweet, delicate glaze. Perfect for breakfast, brunch, or a delightful snack, this loaf combines creamy sour cream and buttery richness with the tartness of ripe blackberries, baked to golden perfection.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings

Ingredients

Batter

  • ¾ cup (150 g) granulated sugar
  • ¼ cup (½ stick / 57 g) unsalted butter, room temperature
  • ½ cup (115 g) sour cream, room temperature
  • 1 large egg, room temperature
  • 1 ½ cups (187.5 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup (122.5 g) whole milk, room temperature
  • 2 cups (288 g) fresh blackberries, divided

Glaze (Optional)

  • 1 cup (125 g) confectioners’ sugar
  • 2 tablespoons milk, room temperature (add more if needed for consistency)

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 375°F (190°C) and spray an 8½ x 4½-inch loaf pan with nonstick cooking spray to prevent sticking.
  2. Beat Wet Ingredients: In a stand mixer bowl fitted with a paddle attachment (or using a handheld mixer), beat together sugar, butter, sour cream, and egg until the mixture is creamy and smooth.
  3. Whisk Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.
  4. Combine Wet and Dry Ingredients: With the mixer on low speed, alternately add the flour mixture and milk to the wet ingredients, starting and ending with the flour mixture. Mix until just combined, avoiding overmixing to keep the loaf tender.
  5. Fold in Blackberries: Gently fold in 1 ¾ cups of the fresh blackberries, reserving ¼ cup for topping. Be careful to avoid crushing the berries.
  6. Transfer to Pan and Add Topping: Pour the batter into the prepared loaf pan and evenly distribute the reserved blackberries on top.
  7. Bake: Bake the loaf in the preheated oven for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean with a few crumbs but no wet batter.
  8. Cool: Remove the loaf from the oven and let it cool completely in the pan on a wire rack.
  9. Prepare Glaze (Optional): In a medium bowl, whisk together confectioners’ sugar and milk until smooth. Adjust the milk quantity to achieve your desired glaze consistency.
  10. Glaze and Serve: Drizzle the glaze over the completely cooled loaf. Slice and serve for a sweet, fruity treat.

Notes

  • For best results, ensure all dairy ingredients and eggs are at room temperature to create a uniform batter.
  • Be gentle when folding in blackberries to avoid staining the batter too much and to preserve berry shape.
  • If fresh blackberries are not available, frozen can be used but do not thaw before adding to prevent excess moisture.
  • Store the loaf wrapped at room temperature for up to 2 days or refrigerated for up to 5 days.
  • Glaze is optional but adds a lovely sweetness and finishing touch to the loaf.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 5 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://ellarecipe.com/blackberry-loaf-with-optional-glaze-recipe/