Cinnamon Sugar Blackberry Loaf

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.

Course Dessert

Cuisine American

Prep Time 15

Cook Time 1 5

Total Time 1 20

Servings

Calories 315kcal

Author Nichole

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 9x5-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

Storing:
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