Blackberry walnut streusel quick bread

Ingredients

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

Bread
2 cups fresh blackberries, divided
1 1/2 cups all-purpose flour
1/4 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
9 tbsp. unsalted butter (1 stick plus 1 tbsp.), at room temperature
1/2 cup granulated sugar
1/4 cup firmly packed light brown sugar
1 tsp. vanilla extract
2 large eggs, at room temperature
1/2 cup sour cream

Directions

For streusel: Toss walnuts, flour, sugars and cinnamon together in a bowl. Add melted butter and stir until combined. Divide mixture in half into two bowls; set aside.

For bread: Arrange oven rack in center of oven. Preheat oven to 350 degrees. Coat a 9-by-5-inch loaf pan with nonstick spray; thoroughly coat with flour, removing any excess. Chop 1 cup of the blackberries and toss with half of the reserved streusel; set aside.

Whisk together flour, baking powder, baking soda and salt; set aside.

Beat butter with an electric mixer until soft and creamy. Add sugars and beat until combined. Beat in vanilla extract. Add eggs one at a time, beating well after each addition. Add dry mixture in three additions, alternately with sour cream. Begin and end with dry mixture and beat briefly until just smooth.

Scrape half of the batter into prepared pan, spreading evenly with a small spatula. Top with streusel/chopped blackberry mixture, forming an even layer. 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.

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. Cool pan on a 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 up to 4 days.

Serves 10

Dede Wilson is the author of cookbooks such as Unforgettable Desserts and a contributing editor to Bon Appetit.