Mixed Berry Buttermilk Bread

Soft buttermilk bread filled with raspberries, blueberries, and blackberries. This mixed berry buttermilk bread is the perfect way to start a summer morning.

Summer is the season of berries and stone fruits. And I seriously wish it could last forever.

Have you been to the farmer’s market lately? Wandering from vendor to vendor looking for the freshest produce? I honestly haven’t had time to go to the farmer’s market. Not as often as I wish I could. But when I do go, I love finding fresh seasonal fruits and vegetables. And I love that I can try pretty much everything before buying.

And the abundance of sweet juicy berries makes me fall in love with summer every single time.

It’s been awhile since I’ve baked buttermilk quick bread. So with all the fresh fruits, and my excessive compulsion to buy them, I thought adding berries to buttermilk quick bread would be the perfect way to incorporate summer berries.

Every bite is filled with bursting sweet berries. And I can just imagine how delicious, and how amazing slices of this mixed berry buttermilk bread would be for a summer breakfast.

Preheat the oven to 350F. Lightly grease a 9×5 inch loaf pan with vegetable oil or nonstick cooking spray to prevent the bread from sticking to the sides.

In a large bowl, mix together flour and baking soda.

In a separate medium sized bowl, mix together a large beaten egg, granulated sugar, and vanilla extract. Once these ingredients are well incorporated, whisk in the buttermilk and vegetable oil.

Pour the wet ingredients into the dry ingredients. You want to combine the ingredients until they are just incorporated. Try not to over mix otherwise the bread will not be soft and moist.

Toss the blueberries, raspberries, and blackberries with a little bit of flour to prevent the berries from sinking to the bottom. Gently fold in the berries.

Pour the batter into the loaf pan.

Bake the bread in the oven at 350F for about 50-55 minutes until the bread is brown. Insert a toothpick into the bread. If the toothpick comes out relatively clean, the bread is done.

Allow the bread to cool for several minutes before slicing into it.

Serve the mixed berry buttermilk bread warm.

Mixed Berry Buttermilk Bread

 

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Prep time

10 mins

Cook time

55 mins

Total time

1 hour 5 mins

 

Soft buttermilk bread filled with raspberries, blueberries, and blackberries. This mixed berry buttermilk bread is the perfect way to start a summer morning.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 1 loaf

Ingredients

• 2 cups all purpose flour
• 1 teaspoon baking soda
• 1 large egg
• 1 cup granulated sugar
• 2 teaspoons vanilla extract
• 1cup buttermilk
• ⅓ cup vegetable oil
• 1½ cup mixed berries: blueberries, blackberries, raspberries
• 1 tablespoon all purpose flour for tossing berries

Directions:

1. Preheat the oven to 350F. Lightly grease a 9x5 inch loaf pan with vegetable oil or nonstick cooking spray to prevent the bread from sticking to the sides.
2. In a large bowl, mix together flour and baking soda.
3. In a separate medium sized bowl, mix together a large beaten egg, granulated sugar, and vanilla extract. Once these ingredients are well incorporated, whisk in the buttermilk and vegetable oil.
4. Pour the wet ingredients into the dry ingredients. You want to combine the ingredients until they are just incorporated. Try not to over mix otherwise the bread will not be soft and moist.
5. Toss the blueberries, raspberries, and blackberries with a little bit of flour to prevent the berries from sinking to the bottom. Gently fold in the berries.
6. Pour the batter into the loaf pan.
7. Bake the bread in the oven at 350F for about 50-55 minutes until the bread is brown. Insert a toothpick into the bread. If the toothpick comes out relatively clean, the bread is done.
8. Allow the bread to cool for several minutes before slicing into it.
9. Serve the mixed berry buttermilk bread warm.

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