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