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.
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.
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.
Try These Other Blackberry Desserts:
- Blackberry Cheesecake Icebox Pie
- Blackberry Cream Pie
- Blackberry Cupcakes with Blackberry Buttercream
- Easy Blackberry Cobbler
- Blackberries and Cream Angel Food Cake
Blackberry Buttermilk Loaf Cake
- 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
- 1 cup confectioners' sugar
- 1/4 cup heavy cream
- 1/2 teaspoon almond extract
- pinch of salt
- 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.
Recipe adapted slightly from Southern Lady
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