Soft buttermilk bread filled with raspberries, blueberries, and blackberries. This mixed berry buttermilk bread is the perfect way to start a summer morning.
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:
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.
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.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2019/06/19/mixed-berry-buttermilk-bread/