Wild Blackberry Bread
This Wild Blackberry Bread is a delightful and moist treat, packed with fresh blackberries, a hint of cinnamon, and a refreshing touch of lemon zest. Perfect for breakfast or a sweet snack, this loaf is easy to make and bursting with natural fruity flavor. Drizzle it with a simple homemade blackberry icing for the perfect finishing touch.
Ingredients
Dry Ingredients
- 1-1/2 cups flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/8 teaspoon ground cinnamon
- 1-1/2 cups fresh blackberries Gently toss into dry ingredients
Wet Ingredients
- 1 cup sugar
- 1/2 cup milk
- 1/3 cup butter, melted
- 2 large eggs
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
Icing
- 1 cup blackberries For icing
- 1/4 cup powdered sugar For icing
Instructions
Instructions
- Preheat oven to 350°F (175°C). In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon. Gently toss in the blackberries.
- In a separate medium bowl, combine sugar, milk, melted butter, eggs, lemon zest, and lemon juice. Mix until all ingredients are well incorporated.
- Add the wet ingredients to the dry mixture and gently stir until evenly blended.
- Pour the batter into a greased loaf pan (8.5"x 4.5") and bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the bread to cool on a wire rack for 10 minutes while still in the loaf pan. Afterward, remove it from the pan and let it cool for about an hour.
- For the icing, crush the blackberries through a wire mesh strainer to extract about 2 tablespoons of juice, discarding the seeds. In a small bowl, add the powdered sugar and slowly mix in the blackberry juice, adjusting the consistency for drizzling.
- Drizzle the blackberry icing over the cooled bread. Slice and serve.
Notes
- Ensure the bread is completely cooled before drizzling with icing for best presentation.
- Feel free to adjust the sweetness of the icing by adding more powdered sugar if desired.