Blackberry Bread

If you find luscious fresh berries, freeze them in a single layer until solid before adding them to this batter. It’s the best way to prevent creating a loaf of purple bread.

Serves: 8Hands-on: 15 minutesTotal: 1 hour 25 minutesDifficulty: Easy

Serves: 8


  • 3 1⁄2 cups cake flour
  • 1 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 cup sour cream
  • 1 Tbsp. vanilla extract
  • 1 Tbsp. grated orange zest
  • 1 cup unsalted butter
  • 1 cup granulated sugar
  • 2 large eggs
  • 2 cups frozen blackberries


  • Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with pan spray, and line the bottom and short sides with a strip of parchment.
  • Sift together cake flour, baking powder, and salt. Set aside. Combine sour cream, vanilla, and orange zest. Set aside.
  • Beat together butter and sugar until smooth and creamy. Add eggs one at a time. Add the sifted dry ingredients alternately with the sour cream. Fold in blackberries.
  • Transfer batter to prepared pan; smooth the top. Bake 30 minutes. Reduce oven temperature to 325°F and bake 30 minutes longer, or until a pick inserted in the center comes out clean. Tent with foil if loaf browns too quickly.
  • Remove from oven and cool 10 minutes before removing from pan. Continue cooling on a rack.