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Blackberry Loaf Cake

Need a quick, eye-catching dessert that takes just a little effort and is completely gorgeous? This blackberry loaf cake is your answer! You can mix it up in just a few minutes and make it ahead of time.

A sliced blackberry loaf cake with blackberry glaze dripping down.

This is the type of cake that just needs to be savored with a cup of something warm. A nice cup of tea, or cream mug of coffee. It’s studded with fresh, juicy berries, and topped with a beautiful glaze.

The texture is soft and tender, a bit like a pound cake.

Reasons to Love a Blackberry Loaf Cake

  • It’s a simple bake that can be mixed up in just a few minutes.
  • Vividly purpley pink icing–need I say more? The color is entirely natural from blackberry juice, no artificial dyes involved.

Ingredients

Blackberry Loaf Cake ingredients.
  • 6 Tbsp. (84 g) butter, softened
  • 1 cup (200 grams) white sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2/3 cup whole milk
  • 1 1/2 cups (338 grams) all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/2 cup fresh blackberries

Blackberry Glaze

Blackberry glaze ingredients.
  • 1 cup (120 grams) powdered sugar
  • 1 tablespoon (14 grams) butter, melted
  • 1-2 tablespoons blackberry juice (see recipe instructions)

How to Make a Blackberry Loaf Cake

Begin by generously buttering or oiling a 9″ loaf pan and preheat the oven to 325 F. Wash the blackberries and allow them to drain.

In a mixing bowl, combine the butter and sugar. Using an electric hand mixer or wooden spoon, cream them together until they are well mixed and a bit fluffy. This will take a couple of minutes, especially if working by hand.

Creaming the butter and sugar together.

Add the two eggs and vanilla and almond extracts. Mix them into the butter and sugar until the mixture is cohesive and well combined.

Add the eggs and vanilla extract to the creamed butter and sugar.

In a separate bowl, stir together the flour, salt, and baking powder. Add half of the dry ingredients to the wet, and stir just until the flour is all mixed in.

Stir in the milk completely, then the rest of the flour. The batter should be soft but thick.

Mixing the milk into the batter.
Folding in the last of the flour.

Carefully fold in most of the blackberries, trying not to smash them too much as they are distributed throughout the batter. Put all of the batter into the buttered loaf pan and press several more blackberries into the top. Place it in the oven on the center rack.

Fold the blackberries into the batter.

Bake the cake for 1 hour to 1 hour and 20 minutes. Check it at an hour by inserting a thin knife of toothpick into the center of the cake. If it comes out clean, or with only a few crumbs on it, the cake it ready.

Once it’s baked, remove the blackberry cake from the oven and let it sit for ten minutes. Turn it out onto a cooling rack to cool completely.

The unglazed blackberry loaf cake.

If your cake is sticking to the pan, carefully slide a knife all the way around the edges to help them release. You can also insert a small metal spatula in the end of the pan and gently push to help the bottom release.

Making the Blackberry Glaze

Place 1/2 cup blackberries in a bowl and crush them with a fork. Transfer them to a sieve and press the juice through back into the first bowl.

Smash the blackberries through a sieve to remove the juice.

You should end up with 1.5-2 tablespoons of blackberry juice. Stir in a tablespoon of melted butter and 1/2 teaspoon vanilla extract. Add a cup of powdered sugar and whisk until it’s completely blended.

Blackberry glaze.

The consistency should be thin enough to run off of a spoon, but thick enough to not soak into the cake. If it needs to be thicker, add powdered sugar, a tablespoon at a time, until it’s the consistency you want. If it’s too thick, add milk, a teaspoon at a time, until it’s thin enough to pour over the cake.

Drizzling the blackberry glaze over the loaf cake.

When your glaze is ready and the loaf cake has cooled, pour the glaze over the top. You can garnish with any extra berries if you wish. Slice in thick, fat slices ,and serve, preferably with a cup of tea or coffee.

Store any leftover cake in and air tight container in the refrigerator. Because of the fresh berries, the cake can spoil and mold quickly if left out at room temperature.

Blackberry Loaf Cake, topped with blackberry glaze and fresh blackberries.

Recipe Tips and FAQs

  • If your blackberries are large, it may be helpful to cut them into halves or even quarters. This allows for more even and generous distribution through the batter, as well as more even baking.
Can I use frozen blackberries for this loaf cake?

Yes, you can! Be gentle when folding them in, and don’t over mix. This can lead to a purple-greyish loaf as the juices melt and are mixed through the batter.

How can I keep the loaf cake from sticking?

If you’re worried about the cake sticking in the baking pan, grease it really well with oil or butter. Then, sprinkle some flour inside the pan. Tap and turn the pan until all the surfaces are covered in flour, then dump out the extra.

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Blackberry Loaf Cake


  • Author: Rebecca Neidhart
  • Total Time: 1 hour 15 minutes
  • Yield: 1 9″ loaf cake 1x

Description

Need a quick, eye-catching dessert that takes just a little effort and is completely gorgeous? This blackberry loaf cake is your answer! You can mix it up in just a few minutes and make it ahead of time.


Ingredients

Scale
  • 6 Tbsp. (84 g) butter, softened
  • 1 cup (200 grams) white sugar
  • 2 large eggs
  • 1 tsp. vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 2/3 cup whole milk
  • 1 1/2 cups (338 grams) all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/2 cup fresh blackberries

Blackberry Glaze

  • 1 cup (120 grams) powdered sugar
  • 1 tablespoon (14 grams) butter, melted
  • 12 tablespoons blackberry juice (see recipe instructions)

Instructions

Begin by generously buttering or oiling a 9″ loaf pan and preheat the oven to 325 F. Wash the blackberries and allow them to drain.

In a mixing bowl, combine the butter and sugar. Using an electric hand mixer or wooden spoon, cream them together until they are well mixed and a bit fluffy. This will take a couple of minutes, especially if working by hand.

Add the two eggs and vanilla and almond extracts. Mix them into the butter and sugar until the mixture is cohesive and well combined.

In a separate bowl, stir together the flour, salt, and baking powder. Add half of the dry ingredients to the wet, and stir just until the flour is all mixed in.

Stir in the milk completely, then the rest of the flour. The batter should be soft but thick.

Carefully fold in most of the blackberries, trying not to smash them too much as they are distributed throughout the batter. Put all of the batter into the buttered loaf pan and press several more blackberries into the top. Place it in the oven on the center rack.

Bake the cake for 1 hour to 1 hour and 20 minutes. Check it at an hour by inserting a thin knife of toothpick into the center of the cake. If it comes out clean, or with only a few crumbs on it, the cake it ready.

Once it’s baked, remove the blackberry cake from the oven and let it sit for ten minutes. Turn it out onto a cooling rack to cool completely.

If your cake is sticking to the pan, carefully slide a knife all the way around the edges to help them release. You can also insert a small metal spatula in the end of the pan and gently push to help the bottom release.

Making the Blackberry Glaze

Place 1/2 cup blackberries in a bowl and crush them with a fork. Transfer them to a sieve and press the juice through back into the first bowl.

You should end up with 1.5-2 tablespoons of blackberry juice. Stir in a tablespoon of melted butter and 1/2 teaspoon vanilla extract. Add a cup of powdered sugar and whisk until it’s completely blended.

The consistency should be thin enough to run off of a spoon, but thick enough to not soak into the cake. If it needs to be thicker, add powdered sugar, a tablespoon at a time, until it’s the consistency you want. If it’s too thick, add milk, a teaspoon at a time, until it’s thin enough to pour over the cake.

When your glaze is ready and the loaf cake has cooled, pour the glaze over the top. You can garnish with any extra berries if you wish.

Notes

  • If your blackberries are large, it may be helpful to cut them into halves or even quarters. This allows for more even and generous distribution through the batter, as well as more even baking.
  • Prep Time: 15 minutes
  • Cook Time: 1 hour
  • Category: cakes
  • Method: baking
Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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