Blackberry Muffin Loaf

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.

Course Quick bread

Cuisine American

Keyword blackberry muffin loaf

Prep Time 15

Cook Time 40

Total Time 55

Servings servings

Calories 364kcal

Author Paula Montenegro

Ingredients

2 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
1 cup sugar
2 eggs at room temperature
¾ cup whole milk at room temperature
¼ cup vegetable oil (I use sunflower oil)
4 tablespoons unsalted butter melted
1 teaspoon vanilla extract
2 teaspoons orange zest packed
1 ½ cups blackberries fresh or frozen (do not defrost)

US Customary - Metric

Instructions

Preheat oven at 350ºF (180ºC).
Butter or spray an 8x3-inch (20x7cm) loaf cake pan. I recommend you line it with parchment paper for easier removal. See Notes below for options.
In a large bowl mix dry ingredients: sifted 2 cups all-purpose flour, 1 tablespoon baking powder and 1 teaspoon salt. Add 1 cup sugar and stir to combine.
In another bowl stir together 2 eggs, ¾ cup whole milk, ¼ cup vegetable oil, 1 teaspoon vanilla extract, lukewarm 4 tablespoons unsalted butter and 2 teaspoons orange zest. Do not beat but mix well until no streaks of egg whites remain.
Add all of the wet ingredients at once to the dry ingredients.
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!
Add 1 ½ cups blackberries and fold in lightly, trying not to crush them.
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.
Let cool on a wire rack for 20 to 30 minutes and carefully remove. Let cool completely.
You can glaze it, but I find it’s amazing plain. Your call.
Keep wrapped in film.

Notes

Prepare the pan: line the greased pan with strips of parchment paper. When ready to cut and serve, they will help you remove the whole loaf. The strip (or strips) must be as wide as the pan. 1 strip: cover the bottom and two short sides. The two long sides will be greased but not lined. 2 strips: make a criss-cross pattern and cover the bottom (twice) and all sides. One strip will be wider than the other.

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 an 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 ¾ of its capacity so the batter bakes well and doesn't overflow during baking.

Nutrition