A spongey blackberry thyme jammy streusel bread swirled with a homemade blackberry thyme jam, topped with a buttery and crumbly streusel topping, perfect to accompany your morning coffee or tea.
Servings: 8
1. In a small saucepan, combine blackberries, sugar and water over medium heat. Bring to a boil and stir for 3-4 minutes as berries begin to breakdown.
2. Add thyme and reduce heat to medium low, simmering for 10 mins. Stir in cornstarch, cook for another minute, then immediately remove from heat. Pour into a glass bowl and set aside.
1. Preheat oven to 350 degrees. Grease a 9×5 inch loaf pan.
2. In a large bowl, combine flour, sugar, baking powder, and salt. In a separate medium bowl, whisk eggs, milk and vanilla. Add melted butter to dry ingredients, followed by other remaining wet ingredients, and stir until combined.
3. Add 1/3 of batter to greased loaf pan, followed by 1/2 of reserved jam. Using a toothpick, gently swirl in jam. Repeat layering and swirling once more, then top with remaining 1/3 of batter.
4. For the streusel, combine sugar and flour in a medium bowl. Add cubed butter and using your hands, cut in butter until the streusel is crumbly and well combined.
5. Sprinkle streusel evenly over batter.
6. Bake for 35 minutes, tent with foil, and bake for an additional 20 minutes or until a toothpick inserted into the center comes out clean. Cool for 20 minutes before cutting a slice or running a knife along the edges to remove the bread from pan.