Blackberry Loaf Cake – A Soft & Flavorful Quick Bread

If you love blackberry quick bread, this Blackberry Loaf Cake is the perfect balance of sweet and tart flavors in a soft, moist loaf. Bursting with juicy blackberries and a hint of citrus, this easy recipe is ideal for breakfast, dessert, or an afternoon snack. Whether you’re looking for blackberry zucchini bread recipes, a light blackberry lemon bread, or a delicious twist on dessert loaf bread recipes, this is a must-try!

With simple ingredients and no complicated steps, this blackberry bread easy recipe will quickly become a favorite. Let’s get started!

Save

Why You’ll Love This Recipe

• Quick & easy to make – No yeast or fancy techniques required.
• Bursting with fresh blackberries – Naturally sweet and juicy.
• Perfectly moist & soft – A tender crumb with a hint of citrus.
• Versatile – Make it with zucchini, lemon, or even as blackberry sourdough bread!
• Great for meal prep – Stays fresh for days and freezes well.

Ingredients for Blackberry Loaf Cake

For the Loaf Cake:

• 2 cups (250g) all-purpose flour
• 1 ½ tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• ½ cup (115g) unsalted butter, softened
• ¾ cup (150g) granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup (120ml) milk
• 1 tbsp lemon zest (optional)
• 1 ½ cups (200g) fresh blackberries (or frozen, thawed & drained)

For the Glaze (Optional):

• 1 cup (120g) powdered sugar
• 2 tbsp lemon juice or milk

Kitchen Equipment Needed

• 9×5-inch loaf pan
• Mixing bowls
• Hand or stand mixer
• Whisk and spatula
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat & Prepare the Pan

1. Preheat your oven to 350°F (175°C).
2. Grease and line a 9×5-inch loaf pan with parchment paper.

Step 2: Mix Dry Ingredients

1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.

Step 3: Prepare the Batter

1. In a large mixing bowl, beat butter and sugar until light and fluffy.
2. Add eggs one at a time, mixing well after each addition.
3. Stir in vanilla extract and lemon zest (if using).
4. Gradually add the dry ingredients, alternating with milk, mixing until just combined.

Step 4: Fold in Blackberries

1. Toss blackberries with 1 tbsp flour to prevent sinking.
2. Gently fold them into the batter.

Step 5: Bake the Loaf

1. Pour batter into the prepared pan and smooth the top.
2. Bake for 50-55 minutes, or until a toothpick inserted in the center comes out clean.
3. Let cool in the pan for 10 minutes, then transfer to a wire rack.

Step 6: Make the Glaze (Optional)

1. Whisk together powdered sugar and lemon juice until smooth.
2. Drizzle over the cooled loaf before slicing.

Save

Tips for the Best Blackberry Loaf Cake

• Use fresh blackberries – If using frozen, drain well to avoid excess moisture.
• Don’t overmix the batter – Stir just until combined for a soft texture.
• Coat berries in flour – Helps prevent them from sinking to the bottom.
• Let the loaf cool completely – This helps the crumb set before slicing.
• Want extra moisture? Substitute ½ cup sour cream for some of the milk.

Variations & Substitutions

Blackberry Zucchini Bread Recipe:

• Add 1 cup grated zucchini for extra moisture and nutrients.
• Reduce milk to ⅓ cup to balance the texture.

Blackberry Lemon Bread:

• Add ¼ cup lemon juice to the batter for a tangy twist.
• Increase lemon zest to 2 tbsp for extra citrus flavor.

Blackberry Sourdough Bread (Yeast-Based):

• Use 1 cup sourdough starter instead of baking powder.
• Let the batter sit for 4-6 hours before baking for a tangy flavor.

Gluten-Free Blackberry Quick Bread:

• Substitute all-purpose flour with 1:1 gluten-free baking flour.

Common Mistakes to Avoid

• Overbaking – Check at 50 minutes to keep the loaf moist.
• Skipping the flour coating for berries – This prevents them from sinking.
• Cutting the loaf too soon – Let it cool fully for clean slices.

How to Store & Freeze Blackberry Loaf Cake

• Room Temperature: Store in an airtight container for 3 days.
• Refrigeration: Keeps for 5 days in the fridge.
• Freezing: Wrap slices tightly in plastic wrap and freeze for up to 2 months.
• Reheating: Microwave for 10-15 seconds for a fresh-from-the-oven taste.

What to Serve with Blackberry Loaf Cake

• A cup of coffee or tea – Perfect for breakfast or an afternoon treat.
• Vanilla or honey butter – Adds a rich flavor.
• Greek yogurt or whipped cream – For a light, creamy topping.
• Fresh berries and honey – Enhances the fruity sweetness.

Save

FAQs

Can I use other berries in this recipe?

Yes! Blueberries, raspberries, or a mix of berries work well.

Can I make this loaf without eggs?

Yes! Substitute each egg with ¼ cup unsweetened applesauce or yogurt.

What’s the best way to keep the loaf moist?

Store in an airtight container and avoid overbaking.

Conclusion

This Blackberry Loaf Cake is soft, fruity, and full of delicious flavors. Whether you’re making a blackberry lemon bread, experimenting with zucchini blackberry bread, or looking for the best blackberry quick bread recipe, this one is sure to impress.

Try it today and let us know how it turned out! Don’t forget to share your dessert loaf bread recipes and tag us when you bake. Happy baking!

Print