I love Blackberries almost as much as I love Raspberries. You can use either one or alternate one layer Blackberries and the other one Raspberries. I like using both berries. It makes the loaf truly unique. Try it!
- 1/2 cup softened butter
- 1 cup sugar
- 2 eggs
- 1 1/2 cups flour
- 2 tsp. lime zest
- 1 tsp. baking powder
- pinch of salt
- 1/2 cup buttermilk
- 1/4 cup fresh lime juice
- 1 cup Blackberries
- 1 cup Raspberries
In your mixer, cream the butter, sugar until light and fluffy. Add the eggs, one at a time. In a smaller bowl, whisk together the flour, zest, baking powder and salt. With the mixer on low speed, alternate the butter mixture with the buttermilk. Stir in the lime zest.
To prepare the loaf pan, spray with Pam and line with parchment paper, leaving 2 inch border for easy removal. Spread one-third of the batter in the pan. Arrange the Blackberries on the bottom. Add the second third of the batter, adding the Raspberries making sure to spread out evenly. Top with the remaining batter.
Bake in a 350 degree oven for about 55-60 minutes. Test to check for doneness. Cool in the pan on a rack for about 10 minutes. Turn out on the rack to cool completely.
Drizzle with a glaze of icing sugar and lime juice.(use your own measurement here for your taste). Stir vigorously until smooth and drizzle over the top of the loaf.
Yum
