Ingredients
- ¾ cup (150 g) granulated sugar – Adds sweetness to balance the tartness of the blackberries.
- ¼ cup (½ stick / 57 g) unsalted butter, room temperature – Provides richness and moisture.
- ½ cup (115 g) sour cream, room temperature – Keeps the loaf tender and moist.
- 1 large egg, room temperature – Helps bind the ingredients together.
- 1 ½ cups (187.5 g) all-purpose flour – The base of the loaf, giving it structure.
- 2 teaspoons baking powder – Ensures a nice rise for a light, fluffy texture.
- ½ teaspoon kosher salt – Enhances the flavor.
- ½ cup (122.5 g) whole milk, room temperature – Adds moisture and richness.
- 2 cups (288 g) fresh blackberries, divided – The star of the show, providing bursts of juicy sweetness.
For the optional glaze:
- 1 cup (125 g) confectioners’ sugar – For a smooth, sweet finish.
- 2 tablespoons milk, room temperature – To create the right consistency for the glaze.
Instructions
1. Preheat the Oven and Prepare the Loaf Pan
Start by preheating your oven to 375°F (190°C). Then, grease an 8½ x 4½-inch loaf pan with nonstick spray or butter to prevent the loaf from sticking.
2. Cream the Sugar, Butter, Sour Cream, and Egg
In the bowl of a stand mixer fitted with a paddle attachment, combine the sugar, butter, sour cream, and egg. Beat on medium speed until the mixture becomes light and creamy, which usually takes about 2-3 minutes. If you don’t have a stand mixer, a handheld mixer will work just as well.
3. Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This step ensures that the baking powder and salt are evenly distributed throughout the batter.
4. Combine the Wet and Dry Ingredients
With the mixer on low, alternate between adding the flour mixture and the milk to the batter. Start by adding a portion of the flour mixture, followed by some of the milk, and repeat until all the ingredients are combined. Be sure to start and finish with the flour mixture. This method helps create a balanced texture in the loaf.
5. Fold in the Blackberries
Gently fold in 1¾ cups of the blackberries, reserving the remaining ¼ cup for topping. Folding instead of mixing ensures the berries stay intact, distributing them evenly throughout the batter without crushing them.
6. Pour the Batter into the Loaf Pan
Once the batter is ready, pour it into the prepared loaf pan, spreading it evenly. Sprinkle the remaining ¼ cup of blackberries over the top. This not only makes the loaf look beautiful but also ensures you get some berry goodness in every slice.
7. Bake the Blackberry Loaf
Bake the loaf in the preheated oven for 60-65 minutes. To check if the loaf is done, insert a toothpick into the center. If it comes out clean or with just a few crumbs (but no wet batter), the loaf is ready. Let the loaf cool completely in the pan before removing it.
Notes
- Use Fresh Blackberries: Fresh blackberries give the best texture and flavor. If you’re using frozen berries, be sure to thaw and drain them thoroughly to avoid excess moisture in the batter.
- Room Temperature Ingredients: Make sure the butter, sour cream, milk, and egg are all at room temperature. This ensures that the ingredients blend together smoothly and evenly.
- Do Not Overmix: When combining the wet and dry ingredients, mix just until incorporated. Overmixing can result in a dense loaf.
- Cool Completely Before Glazing: If you decide to glaze the loaf, ensure it’s completely cooled. A warm loaf will cause the glaze to melt and become too runny.
- Prep Time: 10 minutes
- Cook Time: 1 hour