Blackberry Buttermilk Loaf Cake

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Blackberry Buttermilk Loaf Cake is an easy quick bread with plump, juicy blackberries. Covered in an almond-flavored glaze it makes a great dessert or a snack with a cup of coffee.

Buttermilk Loaf Cake with Blackberries on a white serving platter.

 

No mixer is needed for this recipe. The dry ingredients get mixed in one bowl. The wet ingredients in a separate bowl and then they get mixed together. So easy. Tastes great right out of the oven, but will keep 3 to 4 days if wrapped well. Leftover slices can be toasted in the toaster oven.

Buttermilk makes delicious cakes. It gives the cake a nice tang and also helps tenderize the gluten in the flour, making a soft crumb. If you don’t have buttermilk, you can measure out a scant cup of milk and add a tablespoon of lemon juice or white vinegar.

Blackberry Buttermilk Loaf Cake with fresh blackberries in background

 

Not only is there so much blackberry flavor in this loaf cake, it is complemented with a little vanilla extract, almond extract, and lemon zest.

Blackberry Buttermilk Loaf Cake Recipe Tips:

Raspberries can be substituted for blackberries.

If your blackberries are on the larger side, cut them in half.

2 slices of Blackberry Buttermilk Loaf Cake on a plate

Try These Other Blackberry Desserts:

Buttermilk Loaf Cake with Blackberries on a white serving platter.

Blackberry Buttermilk Loaf Cake

Course: Dessert
Cuisine: Southern
Keyword: loaf cake, summer
Prep Time: 15 minutes
Cook Time: 50 minutes
Servings: 10
Calories: 417kcal
Blackberry Buttermilk Loaf Cake is an easy quick bread with plump, juicy blackberries. Covered in an almond-flavored glaze it makes a great dessert or a snack with a cup of coffee.
Print Recipe

Ingredients

  • 2 1/4 cups plus 1 tablespoon all-purpose flour, divided
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 cup whole buttermilk
  • 1 large egg
  • 1/3 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1 heaping cup blackberries, cut in half if large

Glaze

  • 1 cup confectioners' sugar
  • 1/4 cup heavy cream
  • 1/2 teaspoon almond extract
  • pinch of salt

Instructions

  • Preheat oven to 350 degrees. Spray a 9x5-inch loaf pan with baking spray with flour.
    Line the bottom of the pan with parchment paper.
  • In a large bowl, whisk together 2 1/4 cups flour, sugar, and salt.
    In a medium bowl whisk together the buttermilk, egg, melted butter, vanilla extract, and lemon zest.
  • Make a well in the middle of the dry ingredients and add the wet ingredients.
    Use a wooden spoon or rubber spatula to mix together. Set aside 1/2 cup of the batter.
    Spread half the remaining batter into the bottom of the loaf pan.
  • In a bowl, toss the blackberries with 1 tablespoon of flour. Scatter half the blackberries over the batter in the bottom of the loaf pan.
  • Spread the remaining half of the batter over the blackberries.
    Scatter the reamining blackerries over the batter.
  • Spoon the set aside 1/2 cup of batter on top.
  • Bake for 50 to 55 minutes. Let cool in pan for 10 minutes and then remove.
  • To make glaze, whisk together all ingredients in a bowl. Drizzle over cake.

Notes

If the cake starts to get too browned before it is done, place a piece of foil over it.

Nutrition

Calories: 417kcal

Recipe adapted slightly from Southern Lady

@ slices of Buttermilk Loaf Cake with Blackberries

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