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.
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
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...
Fuente de la noticia:
spicysouthernkitchen
URL de la Fuente:
http://spicysouthernkitchen.com/
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