- 2 cups (280g) all-purpose or cake flour
- 1 cup (200g) sugar
- 1 tablespoon (10g) baking powder
- 1 teaspoon salt
- 2 eggs, room temperature
- 3/4 cup (180ml) whole milk, at room temperature
- 1/4 cup (65ml) vegetable oil (I use sunflower)
- 4 tablespoons (60g) unsalted butter, melted
- 1 teaspoon vanilla extract
- Zest of 1 or 2 oranges
- 1 1/2 cups (180g) blackberries, fresh or frozen (do not defrost)
- Preheat oven at 350ºF / 180ºC.
- Butter or spray an 8x3-inch (20x7cm) loaf cake pan and line with a piece of parchment paper if you want.
- In a large bowl mix dry ingredients: sifted flour, baking powder and salt, and sugar.
- Mix to combine.
- Add blackberries and mix lightly.
- In another bowl mix eggs, milk, oil, vanilla, and lukewarm melted butter. Do not beat but mix well until no streaks of egg whites remain.
- Add zest.
- Add all of the wet ingredients at once to dry ingredients.
- Mix until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed.
- Be careful also not to mash the blackberries.
- Pour into prepared pan, smooth top and bake for 30-40 minutes, until top is cracked, golden and tester inserted in center comes out clean.
- Let cool on wire rack for about 20 minutes and carefully unmold. Let cool completely.
- You can glaze it, but I find it’s amazing plain. Your call.
- Keep wrapped in film.
- You can use a different citrus zest and berry mix, such as lemon and blueberries or orange and raspberries. All work amazing.
- It yields 12 regular sized muffins if that is your jam.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
- Serving Size: 1/8
- Calories: 373
- Sugar: 28.3 g
- Sodium: 324.9 mg
- Fat: 14.9 g
- Carbohydrates: 55.7 g
- Protein: 5.8 g
- Cholesterol: 64.1 mg
Keywords: muffin loaf, blackberry loaf