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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is one of the many recipes I gathered during blackberry hunting season. I would bet it'll work with frozen, thawed, and drained berries, too...I've only ever used fresh ones, though. Ingredients:
1 1/2 cups flour |
2 teaspoons baking powder |
1 teaspoon salt |
3/4 cup sugar |
1 cup rolled oats |
2 tablespoons grated orange rind |
1 cup fresh blackberries |
1/2 cup almonds, chopped or 1/2 cup blanched slivered almond |
1/3 cup vegetable oil |
1/2 cup orange juice |
1/2 cup milk |
1 egg, beaten |
Directions:
1. Preheat the oven to 350°F.
2. Combine the dry ingredients, then add the blackberries.
3. Combine the wet incredients, then add them to the dry ingredients all at once. Mix only until moistened.
4. Pour into a greased and floured 9x5 inch loaf pan (AKA a large loaf pan).
5. Bake for 50-60 minutes until golden and a cake tester inserted in the center comes out clean.
6. Cool on a rack for 10-15 minutes before removing from the pan. Cool completely before slicing.
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