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Blackberry Loaf Cake

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


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.


  • 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)


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.


  • 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