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Close up of blackberry muffin loaf slice on a wire rack. White surface.

Blackberry Muffin Loaf

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5 from 14 reviews

Super easy to make, I took the best muffin recipe I know and baked it in a loaf pan with sweet blackberries and orange zest. The result is superb and perfect for breakfast and brunch. 

  • Total Time: 55 minutes
  • Yield: 8 servings

Ingredients

Units
  • 2 cups all-purpose or cake flour
  • 1 cup sugar
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 2 eggs, room temperature
  • 3/4 cup whole milk, at room temperature
  • 1/4 cup vegetable oil (I use sunflower)
  • 4 tablespoons unsalted butter, melted
  • 1 teaspoon vanilla extract
  • Zest of 1 or 2 oranges
  • 1 1/2 cups blackberries, fresh or frozen (do not defrost)

Instructions

  1. Preheat oven at 350ºF / 180ºC.
  2. Butter or spray an 8x3-inch (20x7cm) loaf cake pan. Line with a strip of parchment paper, covering the pan's bottom and two short sides. The two long sides will remain unlined but greased. This will help you remove the bread from the pan after it’s baked. 
  3. In a large bowl mix dry ingredients: sifted flour, baking powder and salt, and sugar. Mix to combine. 
  4. Add blackberries and fold in lightly.
  5. In another bowl stir together eggs, milk, oil, vanilla, and lukewarm melted butter. Do not beat but mix well until no streaks of egg whites remain.
  6. Stir in orange zest.
  7. Add all of the wet ingredients at once to the dry ingredients.
  8. Mix until you barely have streaks of flour, but do not overmix. It will be lumpy and not completely mixed. It's key that you don't overmix!
  9. Be careful also not to mash the blackberries.
  10. Pour into the prepared pan, smooth the top and bake for 30-40 minutes, until the top is cracked and golden and a tester inserted in the center comes out clean.
  11. Let cool on a wire rack for about 20 minutes and carefully remove. Let cool completely.
  12. You can glaze it, but I find it’s amazing plain. Your call.
  13. Keep wrapped in film.

Notes

Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust. 

Fill the prepared pan to no more than 3/4 of its capacity so the batter bakes well and doesn't overflow during baking. 

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Quick bread
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1/8
  • Calories: 373
  • Sugar: 28.3 g
  • Sodium: 324.9 mg
  • Fat: 14.9 g
  • Carbohydrates: 55.7 g
  • Fiber: 2 g
  • Protein: 5.8 g
  • Cholesterol: 64.1 mg

Find it online: https://vintagekitchennotes.com/orange-blackberry-muffin-loaf/