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.

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

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

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

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.

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

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.

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

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.

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

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.

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

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.

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

Pour the batter into the loaf pan.

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

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.

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

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

Serve the mixed berry buttermilk bread warm.

Mixed Berry Buttermilk Bread | Cooking with a Wallflower

Mixed Berry Buttermilk Bread
 
Prep time
Cook time
Total time
 
Soft buttermilk bread filled with raspberries, blueberries, and blackberries. This mixed berry buttermilk bread is the perfect way to start a summer morning.
Author:
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.

 

7 comments

  1. Laura (PA Pict) says:

    I did not know that trick about coating the berries in flour to stop them sinking. I feel like I just discovered some magic. Thank you. I am definitely going to make this over the summer.

  2. heavenstobetty says:

    I didn’t know about the “tossing the berries with flour” tip so they don’t sink to the bottom of the loaf. Thanks for that! You food photos are beautiful. Everything always looks so delicious.

Let's chat!