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Mixed Berry Loaf

Mixed Berry Loaf


Ingredients

 

Streusel:

  • ½ cup (60g) all-purpose flour
  • ¼ cup (50g) brown sugar, packed
  • ¼ cup (57g) cold unsalted butter, cubed
  • ½ tsp cinnamon
  • Pinch of salt

Loaf:

  • ½ cup (113g) unsalted butter, melted & cooled
  • 1 cup (200g) granulated sugar
  • 2 eggs, room temp
  • ½ cup (120g) sour cream or greek yogurt, room temp
  • ¼ cup (60g) whole milk, room temp
  • 1½ tsp Rising Star Vanilla Bean Paste
  • 1 tsp lemon zest
  • 2 cups (240g) all-purpose flour, spooned & leveled or weighed (don’t pack it in)
  • 1¾ tsp baking powder
  • ¼ tsp baking soda
  • ¾ tsp salt
  • 1½ cups fresh berries, patted dry (*I did blueberries, raspberries, and chopped strawberries!)
  • 1½ tbsp flour (to coat the berries)

Vanilla Bean Drizzle:

  • ½ cup (60g) powdered sugar
  • 2-3 tsp milk (adjust for desired consistency)
  • ¼ tsp Rising Star Vanilla Bean Paste

 

Instructions

  1. Mix streusel ingredients until crumbly. You can use your hands to break up the butter or a pastry blender/cutter. Chill while you make the batter.
  2. Preheat oven to 350°F (175°C) and grease/line a 9x5 loaf pan with parchment.
    In a large bowl, whisk melted butter and sugar until smooth. 
    Beat in eggs one at a time, then stir in sour cream, milk, vanilla bean paste, and lemon zest until just combined.
  3. In a separate bowl, whisk flour, baking powder, baking soda, and salt. Gently fold the dry ingredients into the wet until just combined. Don’t over mix. 
  4. Toss fresh berries (patted dry) in 1½ tbsp flour to prevent sinking. Fold in floured berries gently.
  5. Pour batter into prepared pan. Top with a few extra berries and sprinkle the streusel all over the top.
  6. Bake 50-60 minutes or until a toothpick comes out mostly clean/with a few moist crumbs. (*Tent with foil towards the end if the top is browning too fast.)
  7. Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack. Drizzle the vanilla bean glaze over the cooled loaf. Enjoy!

 

Recipe: @itsaudreybakes

Photography: @itsaudreybakes

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