Blackberry Bread

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!
Blackberry Bread
  • 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


  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

4 Comments Add yours

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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