Blackberries are a fruit I’ve spent more time picking in my life than anything else. When I was young we took a trip to Tofino, BC and I remember spending a few hours picking (and eating) blackberries until my fingers were bright purple. If you’ve ever eaten blackberries, while they are in peak season right from a bush you understand how unbelievably sweet and juicy they can be. It’s one of the reasons they are probably my favorite berry. Definitely worth the few thorny pricks you’ll get while picking.
I wanted to make a poppyseed loaf, and something not been done a million times. I’m looking at you lemon. I love lemon versions too, but wanted to try something else. This blackberry poppyseed loaf has fresh blackberries inside and a blackberry reduction glaze on top. It tastes wonderful but the color is also beautiful. I baked mine in a fluted loaf pan so it was a little bit extra, but this is not necessary.
The star of the show is indeed the blackberry. I cut mine inside the loaf as I had very large berries I didn’t want creating giant holes or sinking straight to the bottom. It’s then glazed with a blackberry glaze and topped with extra blackberries (if you’d like).
I love yeasted breads, but I love the quickness of a quick bread. This one is ready to eat about 2 hours after you start, so make in the afternoon and it’s ready for dessert.
- 2 pints Blackberries
- 225 g AP Flour
- 1½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- 2 tbsp Poppyseeds
- 5 oz Blackberry Greek Yogurt 1 container
- 150 g Granulated sugar ¾ cup
- 4 tbsp Unsalted butter soft
- 2 tbsp Vegetable/Canola oil
- 2 large Eggs room temperature
- 1 tsp Orange extract
- 1 tsp Granulated sugar
- 1 tsp Lemon juice
- ½ cup Powdered sugar
- Prep a 9×5 loaf pan either with parchment or greasing or both. Preheat oven to 350°F.
- Whisk together your dry ingredients: Flour, salt, baking powder, baking soda and poppy seeds in a medium-large bowl.
- In a smaller bowl, whisk together softened butter with sugar. After well mixed, add in yogurt and oil.
- Add eggs, one at a time, mixing in fully before adding next. Add in orange extract and mix in.
- Add your wet ingredients into the dry and mix until just combined.
- Depending on the size of your blackberries, if they are larger cut them in half or thirds. Reserve 1 pint of berries for glaze.
- Add blackberries into batter, gently folding in. Do not overmix.
- Pour batter into prepped pan, place on center rack of oven and bake for about 55 minutes. Toothpick inserted into center will come out cleanly.
- Let loaf cool in pan for about 20 minutes before turning out onto a wire rack to cool.
- Add remaining blackberries to a sauce pan with sugar and lemon juice. Cook on low for 5-10 minutes until berries become soft and release juice. Use a fork or potato masher and create a jammy mixture.
- Remove from heat and pour fruit mixture through strainer.
- Sift powdered sugar into a small bowl. Add a pinch of salt, 1 tbsp milk and whisk in. Add blackberry reduction 1-2 tbsp at a time until a thick glaze forms. Glaze will seem almost too thick but when you lift the whisk it will ribbon off slowly.
- Pour over the top of your loaf after your loaf has cooled for about 1 hour. You may need to use a utensil to help glaze to edges. I topped mine with some additional blackberries, however this is optional. Enjoy!
- Loaf can be kept in an airtight container for about 3 days, but it is best the first 24 hours.
- If you do not have or cannot find orange extract, lemon extract could be substituted or vanilla.
- For the greek yogurt I used Chobani blackberry with fruit on the bottom. If you cannot find blackberry I would substitute with plain or vanilla.