Go Back
To make this delightful blackberry loaf, you will need: - 2 cups fresh blackberries, rinsed and drained - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened to room temperature - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine sea salt - ½ cup plain Greek yogurt - ¼ cup whole milk You can swap ingredients to fit your needs. Use coconut oil instead of butter. This gives a nice flavor. For a dairy-free option, use almond milk in place of whole milk. You can also try almond yogurt instead of Greek yogurt. If you want less sugar, use honey or maple syrup. Adjust the amount by taste. When picking blackberries, look for shiny, plump ones. They should be dark purple or black. Avoid berries with red or green spots; these are not ripe. Smell the blackberries as well; they should have a sweet aroma. If possible, buy organic blackberries. They often taste better and have fewer chemicals. Store them in the fridge, but use them fresh for the best flavor. First, gather all your ingredients. You will need: - 2 cups fresh blackberries, rinsed and drained - 1 ½ cups all-purpose flour - 1 cup granulated sugar - ½ cup unsalted butter, softened to room temperature - 2 large eggs, at room temperature - 1 teaspoon pure vanilla extract - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine sea salt - ½ cup plain Greek yogurt - ¼ cup whole milk Make sure everything is at room temperature. This helps blend the ingredients better. Preheat your oven to 350°F (175°C). Grease your 9x5-inch loaf pan with butter or cooking spray. This step is key for a good release later. In a large bowl, add the softened butter and sugar. Beat them with an electric mixer on medium speed. Go for about 3-4 minutes. You want this mixture light and fluffy. This airiness helps the loaf rise. Next, add the eggs one at a time. Mix well after each addition. Stir in the vanilla extract for a lovely flavor boost. In another bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even mixing of the dry ingredients. Now, add the dry mix to the wet mix. Alternate this with the Greek yogurt and milk. Start with some flour, then yogurt, then milk. Mix on low speed until just combined. Be careful not to overmix; we want a tender loaf. Finally, gently fold in the blackberries with a spatula. Make sure they stay whole. This keeps the loaf looking good and tasting fresh. Pour the batter into your greased loaf pan. Smooth the top with a spatula to make it even. Place the loaf pan in the oven. Bake for 50-60 minutes. To check if it’s done, insert a toothpick into the center. It should come out clean or with just a few moist crumbs. Once baked, take it out and let it cool in the pan for about 10 minutes. Then, move the loaf to a wire rack to cool completely. Now you can slice it and enjoy this delightful treat! For the full recipe, check out the details above. To get a soft and moist loaf, remember these key points: - Use room temperature butter and eggs. This helps them mix well. - Beat the butter and sugar until fluffy. This adds air and lightness. - Don’t overmix when adding dry and wet ingredients. This keeps the loaf tender. - Gently fold in blackberries to avoid breaking them. You want whole berries in your loaf. If your loaf sinks in the middle, it might be underbaked. Always check with a toothpick. If your loaf is too dense, you may have overmixed the batter. Mix just until combined. For a dry loaf, ensure you measure flour correctly. Too much flour can dry it out. A few tools make baking easier and more fun: - A reliable electric mixer for creaming butter and sugar. - A sturdy mixing bowl to hold all your ingredients. - A 9x5-inch loaf pan for even baking. - Parchment paper can help with easy removal of your loaf. - A toothpick to check for doneness. For the full recipe, you can refer to the earlier section. {{image_4}} You can easily add nuts or spices to your blackberry loaf. Chopped walnuts or pecans give a nice crunch. Just mix in ½ cup of your chosen nuts when you fold in the blackberries. If you like spices, try adding 1 teaspoon of cinnamon or nutmeg to the dry mix. These flavors pair well with blackberries and add warmth to the loaf. Blackberries are great, but you can switch them out for other fruits. Raspberries, blueberries, or chopped peaches work well too. Use the same amount of fruit as the blackberries. Keep in mind that different fruits may change the loaf’s flavor and moisture level, so adjust baking time as needed. To make a gluten-free version, swap in gluten-free flour. Look for a blend that has xanthan gum for a fluffy texture. Use the same amount as the all-purpose flour in the recipe. This change allows those with gluten sensitivities to enjoy the loaf too. Make sure to check all other ingredients for gluten content. For the full recipe, check out the Sweet Blackberry Bliss Loaf section above. To keep your blackberry loaf fresh, wrap it well. Use plastic wrap or aluminum foil. Store it at room temperature for up to three days. If you want to keep it longer, refrigeration is an option. Just know it may dry out a bit. To maintain moisture, slice only what you need. Leave the rest whole until you're ready to enjoy it. Freezing your loaf is simple and smart. First, let it cool completely. Then, wrap it tightly in plastic wrap. Place the wrapped loaf in a freezer bag. This helps prevent freezer burn. You can freeze it for up to three months. When you're ready, thaw it in the fridge overnight. This keeps it moist and tasty. Reheating your blackberry loaf is easy. If you want a warm slice, preheat your oven to 350°F (175°C). Place the loaf on a baking sheet. Heat it for about 10-15 minutes. Cover it with foil to keep it moist. You can also microwave a slice for 15-20 seconds. Enjoy it warm for a delightful treat! For the full recipe, refer back to the Sweet Blackberry Bliss Loaf. Yes, you can use frozen blackberries. Just make sure to thaw them first. Drain any extra juice to avoid a soggy loaf. This keeps the texture light and fluffy. Frozen blackberries still have great taste and work well in this recipe. To check if your loaf is done, insert a toothpick into the center. If it comes out clean or with a few moist crumbs, your loaf is ready. Baking time can vary, so keep an eye on it after 50 minutes. Trust your oven, but also trust your instincts! Blackberry loaf pairs well with many tasty options. You can serve it warm with a dusting of powdered sugar. A dollop of whipped cream adds a rich taste. For dessert lovers, a scoop of vanilla ice cream makes it even better. You can even enjoy it with a cup of tea or coffee! This blog post showed you how to make a tasty blackberry loaf. We covered key ingredients, substitutions, and tips on choosing blackberries. I also shared step-by-step baking instructions and how to get the best texture. You learned about variations, storage ideas, and answers to common questions. Now, you can bake with confidence! Enjoy sharing your homemade treats with friends and family.

- Easy Blackberry Loaf

Indulge in the delightful flavors of Sweet Blackberry Bliss Loaf, a perfect treat for any occasion! This easy recipe combines fresh blackberries with a tender, moist loaf that’s sure to please. With simple ingredients and straightforward steps, you'll have a delicious dessert that looks as good as it tastes. Click to explore the full recipe and bring this berry-infused delight to your table today!
Print Recipe Pin Recipe

Ingredients
  

2 cups fresh blackberries, rinsed and drained

1 ½ cups all-purpose flour

1 cup granulated sugar

½ cup unsalted butter, softened to room temperature

2 large eggs, at room temperature

1 teaspoon pure vanilla extract

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

½ cup plain Greek yogurt

¼ cup whole milk

Instructions
 

Preheat your oven to 350°F (175°C). Lightly grease a 9x5-inch loaf pan with butter or use a non-stick cooking spray to ensure easy removal of the loaf later.

    In a large mixing bowl, add the softened butter and granulated sugar. Using an electric mixer, beat the butter and sugar together on medium speed until the mixture becomes light and fluffy, approximately 3-4 minutes. This step is crucial for incorporating air into the batter, which helps the loaf rise.

      Add the eggs to the creamed mixture, one at a time. Mix well after each egg is added until fully combined. Then, stir in the pure vanilla extract to enhance the flavor.

        In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt. This will ensure that the leavening agents are evenly distributed in the batter.

          Gradually add the dry mixture into the wet mixture while alternating with the Greek yogurt and whole milk. Start with a portion of the flour mixture, then add a portion of the yogurt, followed by milk, mixing on low speed until just combined. Avoid overmixing to keep the loaf tender.

            Carefully fold in the blackberries with a spatula, making sure they are evenly distributed throughout the batter while preserving their shape. Overmixing can break them down and create a muddied color.

              Pour the prepared batter into the greased loaf pan and use a spatula to smooth the top, ensuring it is level.

                Place the loaf pan in the preheated oven and bake for 50-60 minutes. To check for doneness, insert a toothpick into the center of the loaf; it should come out clean or with just a few moist crumbs attached.

                  After baking, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, gently transfer the loaf to a wire rack to cool completely before slicing.

                    Prep Time: 15 minutes | Total Time: 1 hour 10 minutes | Servings: 8

                      - Presentation Tips: For an elegant touch, slice the loaf and serve it warm, lightly dusted with powdered sugar. Consider pairing it with a dollop of whipped cream or a scoop of creamy vanilla ice cream for an indulgent dessert experience!