Blackberry Loaf Recipe

This delightful Blackberry Loaf recipe is the perfect way to use up those juicy, ripe blackberries! Enjoy this moist and flavorful loaf for breakfast, brunch, or a delightful afternoon snack. The sweet blackberry filling is perfectly complemented by a buttery, crunchy streusel topping. Get ready to impress your family and friends with this easy-to-follow recipe.

Prep Time 20 mins

Cook Time 75 mins

Calories 464.6 kcal

Protein 17g

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The Forktionary Kitchen Team

Adapted from Food.com, then tested & standardized by Forktionary.

Ingredients for Blackberry Loaf

1 cup (200g) granulated sugar
1/2 cup (113g) softened butter
2 large eggs
All Purpose Flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup (120ml) milk
Vanilla Extract
Fresh Blackberries
2 cups (250g) all-purpose flour
Cinnamon

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How to Make Blackberry Loaf

Preheat oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan.
In a large bowl, cream together 1/2 cup (113g) softened butter and 1 cup (200g) granulated sugar until light and fluffy.
Beat in 2 large eggs, one at a time, mixing well after each addition.
In a separate bowl, whisk together 2 cups (250g) all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Gradually add the dry ingredients to the wet ingredients, alternating with 1/2 cup (120ml) milk, beginning and ending with the dry ingredients. Mix until just combined.
Stir in 1 teaspoon vanilla extract.
Gently fold in 2 cups (250g) fresh blackberries. Be careful not to overmix.
Pour batter into the prepared loaf pan.
**Make the Streusel:** In a medium bowl, combine 1/4 cup (50g) all-purpose flour, 1/4 cup (50g) brown sugar, 1/4 cup (50g) rolled oats, 1/4 teaspoon ground cinnamon, and 4 tablespoons (57g) cold unsalted butter, cut into small pieces. Use your fingers or a pastry blender to rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
Sprinkle the streusel evenly over the batter in the loaf pan.
Bake for 45-60 minutes, or until a wooden skewer inserted into the center comes out clean. Check for doneness after 45 minutes.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.