The best part about Summer in Minnesota has got to be all of the available fresh produce...it's allowing me to experiment with some different flavor combinations. What's nice is that even if I buy a little too much, I can always tuck some in the freezer. Luckily, I had a few frozen blackberries on hand when I decided to invent my latest quick bread: Blackberry-Rhubarb Cardamom Bread.
I used fresh rhubarb this time, but you can sub frozen, if needed.
Blackberry-Rhubarb Cardamom Bread
3 cups all purpose flour
2 teaspoons baking soda
½ teaspoon salt
½ teaspoon cardamom
1 tablespoon grated orange peel
½ cup unsalted butter, softened
1 cup brown sugar
1 (6 oz) container plain Greek yogurt
½ cup buttermilk
1 teaspoon vanilla
2 cups diced rhubarb
2 cups fresh or frozen black raspberries
Preheat oven to 375 degrees. F; grease and flour two 9 X 5 X 3 loaf pans.
In a large bowl, whisk together the flour, baking soda, salt, cardamom, and orange peel; set aside.
Fit a stand mixer with the paddle attachment. Beat the butter and the brown sugar together until light and fluffy. Add the eggs, one at a time, beating well after each. Stir together the yogurt, buttermilk, and vanilla. Alternately add the flour mixture and the yogurt mixture to the mixing bowl, beating on low speed until just blended. Stir in the rhubarb and the blackberries.
Divide the batter evenly between the two loaf pans. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans. Cool completely on a wire rack before slicing.
Quite possibly my favorite flavor combination, yet.