Blackberry Walnut Streusel Quick Bread

These frozen blackberry makes a wonderful quick bread in a snap.  Eaten plain or with whipped cream is simply delicious. I just love to have a piece with my cup of tea.

Source:  Driscoll's

Streusel

• 1 cup walnut halves, finely chopped and lightly toasted 
• 1/3 cup all-purpose flour 
• 1/4 cup light brown sugar, firmly packed 
• 2 Tbsp. granulated sugar 
• 1/4 tsp. cinnamon 
• 3 Tbsp. butter, unsalted, melted and cooled 

Quick Bread

• 2 cups Driscoll's Blackberries, divided 
• 1-1/2 cup all-purpose flour 
• 1/4 tsp. baking powder 
• 1/4 tsp. baking soda 
• 1/4 tsp. salt 
• 9 Tbsp. butter, unsalted, at room temperature 
• 1/2 cup granulated sugar 
• 1/4 cup light brown sugar, firmly packed 
• 1 tsp. vanilla extract 
• 2 each large eggs (at room temperature) 
• 1/2 cup sour cream 

Method

Streusel

1. Toss the first 5 ingredients together in a bowl. Add melted butter and stir until combined. Divide mixture in half into two bowls; set aside. 

Quick Bread

1. Arrange oven rack in center of oven. Preheat oven to 350°F. Coat a 9”x5” loaf pan with nonstick spray; thoroughly coat with flour, removing any excess. 
2. Chop 1 cup of Driscoll’s Blackberries and toss them with half of the reserved streusel; set aside. 
3. Whisk together the flour, baking powder, baking soda and salt to aerate and combine; set aside. 
4. Beat the butter with an electric mixer until soft and creamy. 
5. Add sugar and brown sugar and beat until combined. Beat in vanilla extract. 
6. Add the eggs one at a time, beating well after each addition. 
7. Add the dry mixture in three additions, alternately with the sour cream. Begin and end with the dry mixture and beat briefly until just smooth. 
8. Scrape half of the batter into the prepared pan, spreading evenly with a small offset spatula. 
9. Top with streusel/chopped blackberry mixture, forming an even layer. 
10. Scrape remaining batter on top, spreading carefully to cover center streusel layer. Top with remaining streusel and place remaining whole blackberries evenly over top, pressing gently to help adhere. 
11. Bake for about 1 hour to 1 hour and 10 minutes or until a bamboo skewer inserted in the center shows a few moist crumbs when removed. 
12. Cool pan on wire rack for 15 minutes, then unmold directly onto rack, right side up, to cool completely. Wrap in aluminum foil to store at room temperature for 3 days.