Blackberry Sour Cream Quick Bread
Blackberry Sour Cream Quick Bread: A Deliciously Moist and Flavorful Treat
Quick breads and coffee cakes are two of my favorite baked goods to whip up, and for good reason. They’re incredibly easy to prepare, offer endless possibilities for flavor combinations, and are always a crowd-pleaser. One ingredient that takes these treats to the next level is sour cream. By adding sour cream to the mix, you can guarantee a moist and flavorful final product that will leave everyone asking for more. Sour cream is a game-changer when it comes to baking. Not only does it add a tangy flavor, but it also provides moisture and tenderness to baked goods. In quick breads and coffee cakes, sour cream helps to balance out the sweetness and creates a rich, velvety texture. Whether you’re making a classic vanilla or a fruity variation, sour cream is the perfect addition to take your baked goods to the next level. I was excited to combine the sweetness of blackberries with the tanginess of sour cream in a quick bread recipe, and the result did not disappoint.
This Blackberry Sour Cream Quick Bread is a deliciously moist and flavorful treat that’s perfect for breakfast, brunch, or snack time. The addition of fresh blackberries provides a sweet and fruity flavor, while the sour cream adds a tangy and creamy element. One of the best things about this recipe is how easy it is to make. Simply mix all the ingredients together, pour the batter into a loaf pan, and bake for about an hour. That’s it! You’ll be enjoying a warm, freshly baked loaf of Blackberry Sour Cream Quick Bread in no time.
Blackberry Sour Cream Quick Bread
Ingredients
- 2 C flour
- 3/4 C sugar
- 1 Tbsp. baking soda
- 1/4 tsp. salt
- 1/2 C butter melted
- 2 eggs
- 1 C sour cream
- 2 tsp. vanilla
- 6-8 ounces fresh blackberries
Instructions
- Preheat oven to 350 degrees; grease a 9 x 5 inch pan.
- Mix together the flour, sugar, baking soda, and salt; set aside.
- Whisk together the melted butter, eggs, sour cream and vanilla.
- Mix the wet ingredients into the dry, however do not over mix!
- Gently fold in the blackberries.
- Pour into prepared pan.
- Bake for 55-60 minutes; until a toothpick in the center comes out clean. Allow to cool in the pan for 10 minutes, remove and cool completely.
- Slice, serve and enjoy!
Tips and Variations:
- Use fresh or frozen blackberries for this recipe. If using frozen, thaw and pat dry with a paper towel before using.
- Don’t overmix the batter, as this can lead to a dense quick bread.
- If you want to add an extra layer of flavor, try adding a streusel topping or a drizzle of honey on top of the bread before baking.
- This recipe makes one large loaf, but you can also divide the batter into smaller pans for a fun and easy breakfast or snack option.
Enjoy your delicious Blackberry Sour Cream Quick Bread!
Here are step-by-step directions with photos!
Preheat oven to 350 degrees; grease a 9 x 5 inch pan.
Mix together the flour, sugar, baking soda, and salt; set aside.
Whisk together the melted butter, eggs, sour cream and vanilla.
Mix the wet ingredients into the dry, however do not over mix!
Gently fold in the blackberries.
Pour into prepared pan.
Bake for 55-60 minutes; until a toothpick in the center comes out clean. Allow to cool in the pan for 10 minutes, remove and cool completely.
Slice, serve and enjoy!
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