Go Back
+ servings

Blackberry Buttermilk Loaf Cake

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.
Course Dessert
Cuisine Southern
Keyword loaf cake, summer
Prep Time 15 minutes
Cook Time 50 minutes
Servings 10
Calories 417kcal


  • 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.


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


Calories: 417kcal