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
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
Nutrition
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Recipe adapted slightly from Southern Lady
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Followed the recipe exactly, but this turned out very thick. Feels almost like a brick to be honest. Not light and crumbly at all. Tastes fine but the texture is off.
I have no idea what went wrong. I followed the recipe. The result was stodge–a thick sweet stodge with the beautiful blackberries sitting on top. The almond extract in the glaze detracted from the lemon and blackberry flavor in the loaf. I made it to reward the people helping me to move house, and I’m sorry I did! Mine came out nothing like your beautiful photos!