There is an upside to days that I need to drive to Philadelphia instead of taking the train, I get to stop at Highland Orchards!  The day’s picks included blackberries.  I love quickbreads, so I searched for a recipe for a blackberry quickbread.  The one below, from Food.Com caught my eye as simple, straightforward and combined lemon with the blackberries – yum.  The result tasted as good as it looked!

• 1 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking powder
• 1/8 teaspoon ground cinnamon
• 1 1/2 cups blackberries (from Highland Orchards)
• 1 cup sugar
• 1/2 cup milk
• 1/3 cup butter, melted
• 2 large eggs (from Farmer Kim)
• 1 teaspoon lemon zest
• 2 tablespoons lemon juice

Directions:

1. Preheat oven to 350°.
2. Stir together flour and next 3 ingredients in a medium bowl; stir in blackberries.
   
3. Whisk together sugar and next 5 ingredients in a medium bowl until thoroughly blended.
   
4. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan.
5. Bake at 350° for 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.
6. Cool in pan on a wire rack 10 minutes.
   
7. Remove from pan to wire rack, and cool completely (about 1 hour).  Enjoy!

 Makes 1 loaf