Ingredients
Scale
- 2 cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup granulated sugar
- 2 large eggs
- ½ cup vegetable oil or melted butter
- 1 cup milk or buttermilk
- 1 tsp vanilla extract
- 1 ½ cups fresh or frozen blackberries (tossed in 1 tbsp flour)
Instructions
- Preheat the oven to 175°C (350°F). Grease a 9×5-inch loaf pan and line it with parchment paper.
- In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- In a separate bowl, whisk the eggs, milk or buttermilk, oil or melted butter, and vanilla extract until smooth.
- Pour the wet ingredients into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Toss the blackberries with a tablespoon of flour. This prevents them from sinking.
- Fold the blackberries into the batter carefully, stirring just enough to distribute them evenly.
- Transfer the batter into the prepared loaf pan and spread evenly.
- Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 10 minutes, then lift it out using the parchment paper. Place on a wire rack to cool completely before slicing.
Notes
Fresh or frozen blackberries can be used. Do not thaw frozen berries before adding.
For a brighter flavor, add 1 tsp lemon zest to the batter.
A light glaze of powdered sugar and milk can be drizzled on top once cooled.
Do not overmix the batter, as this will make the bread dense.
- Prep Time: 20
- Cook Time: 60