Return to Content

Buttermilk Blackberry Bread

Buttermilk Blackberry Bread
0 votes, 0.00 avg. rating (0% score)

Yield: 2 loaves

This also makes up well with blueberries, black raspberries, or elderberries.


  • 1 cup white sugar
  • 1 cup brown sugar
  • 5 cups flour
  • 1 teaspoon baking soda
  • 5 teaspoons baking powder
  • 1 teaspoon salt
  • 2 eggs
  • 2 tablespoons melted butter
  • 2 cups buttermilk or sour milk
  • 2 cups blackberries
  • 1 cup coarsely chopped pecans or walnuts


Preheat oven to 350°F.
Sift together dry ingredients. Beat eggs and combine with melted butter and buttermilk or sour milk. Stir into dry ingredients until well blended. Gently fold in berries and nuts. Pour into 2 greased 9x5-inch loaf pans. Let sit for
20 minutes before baking. Bake 1 to 1-1/4 hours, until firm and lightly browned.

Updated Thursday, May 26th, 2011

Bring New England Home Get a 1 year of Yankee Magazine for only $10!

In this issue: 
  • 80 Gifts New England Gave to America
  • 7 Scenic Wonders of Fall
  • The Mother of Good Cooking: Fannie Farmer
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111