Blackberry Buttermilk Loaf Cake

Serves: 8 | Prep time:

Cut generous slices for a country breakfast or brunch and serve with steaming cups of Cafe de Europa Classique Supreme coffee.

1 egg

1 cup low fat buttermilk

1/4 cup vegetable oil

1 1/4 cups all-purpose flour

1 tablespoon baking powder

1/2 cup sugar

1 cup fresh blackberries (you may substitute frozen, thawed and drained blueberries, if desired)

In a small bowl, combine the egg, buttermilk and oil and whisk well. Set aside.

In a large mixing bowl, combine the flour, baking powder and sugar, stirring with a fork to incorporate. Make a well in the middle of the dry ingredients and add the egg mixture, stirring quickly. Gently fold in the blackberries.

Preheat the oven to 400°F. Lightly coat a 9-inch x 5-inch loaf pan with cooking spray or shortening. Spoon the batter into the prepared pan. Bake for 25 to 30 minutes.

The cake will be golden brown and firm in the middle when done. Transfer the cake to a wire rack and cool or serve warm.

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