Description
A stunning seasonal treat featuring the bright, tart flavor of fresh blackberries in a buttery, soft crumb. This incredibly moist cake is finished with a vibrant purple glaze made from fresh juice, making it the perfect companion for coffee or afternoon tea.
Ingredients
The Blackberry Loaf
- 1 1/2 cups fresh blackberries
- 1 1/2 cups (338g) all-purpose flour
- 1 cup (200g) white sugar
- 6 tbsp (84g) butter, softened + 2/3 cup whole milk
- 2 large eggs, 1 tsp vanilla, 1/2 tsp almond extract
- 1/2 tsp baking powder, 1/4 tsp salt
The Vibrant Purple Glaze
- 1 cup (120g) powdered sugar
- 1 tbsp (14g) butter, melted
- 1–2 tbsp fresh blackberry juice
Instructions
Prep: Preheat oven to 325°F. Cream butter and sugar until light and fluffy.
Wet: Mix in eggs, vanilla, and almond extract.
Dry & Milk: Alternately add dry ingredients and milk to the butter mixture, starting and ending with dry.
Fold: Gently fold in most blackberries; press remaining berries into the top of the batter.
Bake: Bake for 60–80 mins until a toothpick comes out clean. Cool on a wire rack.
Glaze: Whisk sieved blackberry juice with melted butter and powdered sugar. Pour over cooled cake.
Notes
The ‘Cut and Fold’ Motion: Use a gentle hand to keep berries intact, preventing the batter from turning purple and ensuring pops of color.
Almond Extract Secret: Acts as a professional flavor enhancer that makes the blackberries taste brighter.
Low and Slow: 325°F ensures the center cooks through without drying out the edges.
- Prep Time: 15 minutes
- Cook Time: 60-80 minutes
- Category: Dessert / Cake
- Method: Creaming / Folding
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 310
- Sugar: 32
- Sodium: 140
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Trans Fat: 0.3
- Carbohydrates: 48
- Fiber: 2
- Protein: 4
- Cholesterol: 65
Keywords: blackberry loaf cake, fresh berry cake, blackberry glaze recipe, moist fruit loaf, summer dessert recipes, almond blackberry cake, easy berry bread