Blackberry Buttermilk Loaf Cake is an easy quick bread with plump, juicy blackberries. Covered in an almond-flavored glaze it makes a great dessert or a snack with a cup of coffee.

 
No mixer is needed for this recipe. The dry ingredients get mixed in one bowl. The wet ingredients in a separate bowl and then they get mixed together. So easy. Tastes great right out of the oven, but will keep 3 to 4 days if wrapped well. Leftover slices can be toasted in the toaster oven.
Buttermilk makes delicious cakes. It gives the cake a nice tang and also helps tenderize the gluten in the flour, making a soft crumb. If you don’t have buttermilk, you can measure out a scant cup of milk and add a tablespoon of lemon juice or white vinegar.

 
Not only is there so much blackberry flavor in this loaf cake, it is complemented with a little vanilla extract, almond extract, and lemon zest. Blackberry Buttermilk Loaf Cake Recipe Tips:
Raspberries can be substituted for blackberries.
If your blackberries are on the larger side, cut them in half.

Try These Other Blackberry Desserts:

Blackberry Cheesecake Icebox Pie
Blackberry Cream Pie
Blackberry Cupcakes with Blackberry Buttercream
Easy Blackberry Cobbler

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Blackberry Buttermilk Loaf Cake

Blackberry Buttermilk Loaf Cake is an easy quick bread with plump, juicy blackberries. Covered in an almond-flavored glaze it makes a great dessert or a snack with a cup of coffee.

Course DessertCuisine SouthernKeyword loaf c...