Cinnamon Sugar Blackberry Loaf is soft, buttery and incredibly moist thanks to sour cream! It’s got juicy blackberries baked into every slice. My favorite part, though, might be the crackly cinnamon sugar topping that ties it all together with a bow.
Cinnamon Sugar Blackberry Loaf
There’s a whole lot to love about this crazy-good cinnamon sugar blackberry loaf. It’s as moist as can be, but not so dense that it doesn’t rise to the best fluffy height. The juicy pockets of fresh blackberries baked throughout are balanced beautifully with a warm, crumbly cinnamon sugar topping. While it’s a pretty impressive quick bread, it only takes about 15 minutes or so to assemble, then the oven does the rest of the work. And when it bakes? The kitchen will smell like berry-cinnamon-sugar bliss!
Check out more of my favorite quick bread recipes like chocolate zucchini bread, the best ever banana bread, and apple bread!
Should I toss the blackberries in flour?
You can, but it’s not necessary. If you’re nervous about the berries sinking to the bottom of the loaf, go ahead and give them a light dusting of flour as a little insurance policy. With that being said, this batter is on the thicker side, so I never run into that problem.
How to Make Cinnamon Sugar Blackberry Loaf
- Prepare. Preheat the oven to 350°F and grease or line a 9×5-inch loaf pan with parchment paper.
- Whisk the dry ingredients. Whisk together the flour, baking powder, and salt.
- Beat the wet ingredients. In another bowl, beat together the butter, sugar, and brown sugar until light and creamy. Mix in the eggs one at a time until fully incorporated, then add the sour cream, milk, and vanilla and mix until smooth.
- Make the batter. Add the dry ingredients to the wet ingredients and stir until combined.
- Add the berries. Gently fold in the blackberries, being careful not to overmix.
- Place batter in the pan. Spread the batter evenly into the prepared loaf pan.
- Make the topping. Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
- Bake. Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool. Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Storing and Freezing
Keep it in an airtight container at room temperature for up to 3 days. To keep it around for longer, refrigerate it for up to 5 days. Make sure you ONLY store it once it’s fully cooled to room temperature so you don’t end up with condensation!
To freeze, I recommend doing so in individual slices. Wrap each individual (fully cooled) slice in plastic wrap. Or, separate each slice with a square of parchment paper before freezing in a large zip-top bag. Let the frozen slice adjust to room temperature for about half an hour or less before enjoying!
Ingredient Notes
For the loaf:
- Flour – Spoon and level the flour into the measuring cup. Do not just scoop the flour with the measuring cup! You’ll pack the flour, which will end up in too much flour.
- Baking Powder – Double check the container and make sure it’s not expired. If it’s not potent, your loaf won’t rise like it should.
- Salt – Just a tiny pinch to help develop the other flavors, not enough to add a salty flavor.
- Unsalted Butter – Make sure it’s fully softened to room temp prior to using.
- Sugars – You’ll need both plain white granulated sugar and brown sugar! The brown sugar adds richness without making the loaf too dense or strongly molasses-flavored.
- Eggs – Let them adjust to room temperature so they mix into the batter seamlessly.
- Sour Cream – This is what makes the loaf so rich and moist, giving it that real bakery quality.
- Milk – Any milk will work just fine.
- Vanilla Extract – You can also add a VERY small splash of almond extract for even more of a bakery flavor.
- Blackberries – Fold them in very gently. They have a tendency to break apart pretty easily.
For the topping:
- Granulated Sugar and Cinnamon – Be sure to keep an eye on this topping while it bakes. If you notice that the top risks burning while the middle of the loaf is still baking, loosely tent the top with foil.
Enjoy!
~Nichole
Cinnamon Sugar Blackberry Loaf
Ingredients
For the loaf:
- 2 Cups All-purpose flour
- 2 tsp Baking powder
- 1/2 tsp Salt
- 1/2 Cup Unsalted butter softened
- 1/2 Cup Granulated sugar
- 1/4 Cup Brown sugar
- 2 Large eggs
- 1 Cup Sour cream
- 1/4 Cup Milk
- 1 tsp Vanilla extract
- 1 1/2 Cups Fresh blackberries
For the cinnamon sugar topping:
- 2 Tbsp Granulated sugar
- 1 tsp Cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit and grease or line a 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat together the butter, granulated sugar, and brown sugar until light and creamy.
- Mix in the eggs one at a time until fully incorporated, then add the sour cream, milk, and vanilla and mix until smooth.
- Add the dry ingredients to the wet ingredients and stir until combined.
- Gently fold in the blackberries, being careful not to overmix.
- Spread the batter evenly into the prepared loaf pan.
- Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.
- Bake for 55-65 minutes or until a toothpick inserted into the center comes out clean.
- Cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.
Notes
This cinnamon sugar blackberry loaf can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
