So here it is, the week after Labor Day, and I’m posting a recipe with blackberries. I know. I’m supposed to be talking about apples and caramel and pumpkin spice everything. Not yet. Almost. I’ll get there. But not quite yet.
As much as I love fall and everything it brings, the truth is we still have a good two or three weeks of sweet, juicy berries and I want to make the most of them. And guess what? This recipe calls for frozen berries. Blackberries to be specific, which have been so unbelievably good this year. I suggest you go buy a whole bunch this week, eat some straight from the container (after washing!), then freeze the rest. You’ll be able to make a loaf of this very easy and very tasty quick bread now and another loaf or two in January when berries are most definitely not in season. By then you’ll be extra glad for the burst of sunshine only summer berries can bring while you sit inside, all warm and snug, curled up with a blanket and a cup of coffee. Just consider buying an (almost) embarrassingly large amount of berries now a very strategic future planning move.
Sweet, juicy summer blackberries bring the perfect brightness to this easy, buttery quick bread.
Blackberry-Brown Sugar Quick Bread
adapted from Williams-Sonoma
2 c. all-purpose flour
3/4 c. firmly-packed light brown sugar
2 tsp. baking powder
1/2 tsp. salt
1 c. frozen blackberries (do not thaw)
3/4 c. buttermilk
8 TBSP (1 stick) unsalted butter, melted and cooled
1 tsp. vanilla extract
1. Preheat the oven to 350° F. Lightly grease a standard-sized loaf pan.
2. In a large bowl, whisk together the flour, brown sugar, baking powder, and salt. Add the frozen blackberries and toss to coat. This will help prevent the berries from sinking to the bottom of the bread.
3. In a separate bowl, whisk together the milk, eggs, butter, and vanilla. Add the wet mixture to the dry mixture and stir until just combined.
4. Pour the batter into the prepared pan and bake until the loaf is golden brown on top and a toothpick inserted into the middle comes about clean, 55-60 minutes. Transfer the pan to a wire rack to cool for ten minutes. Let cool completely before serving.
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