One of my all-time favorite foods is the blackberry! The flavor is sweet and wonderful. The plump, dark purple berries hold an allure other berries lack, save the strawberry.
The thought of blackberries brings me back to summers visiting my grandparents’ farm and helping to pick the berries. The best part of picking them was sampling about a third of what I actually collected. Then, my Grandma Davis would make her blackberry cobbler. A sweet treat indeed!
I love these berries enough that I planted a blackberry bush in my yard about 3 or 4 years ago. This past summer it finally produced some wonderful berries to eat, although not enough for a cobbler.
In anticipation of fresh berries, this summer I pinned a recipe for Blackberry Bread. Today, I finally baked this sweet and wonderful treat with the “help” of Toddler #1, who has quickly learned that the best part of baking is licking the spoon.
After preheating the oven to 350°, I mixed together all of my dry ingredients, except the sugar: 1 1/2 cups flour, 1 tsp salt, 1 tsp baking powder, and 1/8 tsp cinnamon.
My blackberries had been in the freezer so after they were thawed, I drained the juice, setting it to the side, then added them to the dry ingredients. Using a spatula, I gently stirred in the berries with the dry ingredients.
Next, I added 2 eggs, 1/2 cup milk, 1 cup sugar, 1/3 cup melted butter, and the zest and juice of 1 lemon to my stand mixer. Once these ingredients were well-blended I poured the mixture into my dry ingredients. With my spatula, I gently mixed everything together.
I poured the blackberry bread batter into a greased loaf pan. I baked the bread for 65 minutes, making sure a toothpick came out clean before letting it cool.
As the bread cooled on a wire rack, I worked on the blackberry icing. To do that, I put 1/4 cup powdered sugar in a small mixing bowl. Then, I added some of the blackberry juice I had put to the side earlier until it was the right consistency. When it was ready and the bread was cool to the touch, I drizzled the icing on top. (Honestly, I would have loved eating the icing straight because it was so good!)
When I went to sample this amazing dessert, my toddlers were like little puppies circling me wanting a sample themselves. They got small samples and loved it, too!
- 1 1/2 C. flour
- 1 tsp salt
- 1 tsp baking powder
- 1/8 tsp ground cinnamon
- 1 1/2 C. fresh blackberries (frozen work great, just make sure they are thawed)
- 1 C. granulated sugar
- 1/2 C. milk
- 1/3 C. butter, melted
- 2 eggs
- Zest and juice of 1 lemon
- 1/4 cup powdered sugar
- left over blackberry juice (at least 2 Tbsp) (You can also get this by pressing fresh berries through a strainer)
- Preheat oven to 350 degrees.
- In a bowl, whisk together flour, salt, baking powder and cinnamon. Add blackberries and gently stir.
- In a different bowl, combine sugar, milk, butter, eggs, lemon zest, and lemon juice. Mix well.
- Add the sugar mixture to the blackberry mixture and gently stir until evenly blended.
- Pour into a greased loaf pan and bake for 65 minutes, or until a toothpick inserted comes out clean.
- Cool on wire rack for 10 minutes still in the loaf pan, then remove it from the pan and let cool.
- As the bread is cooling, place the powdered sugar in a small bowl and slowly add blackberry juice while mixing until it is a nice consistency. (You want to be able to drizzle it on the bread.)
- Drizzle icing over the top of the bread.
- Serve and enjoy!
- I imagine this recipe would work with raspberries or blueberries too.