Lemon Blackberry Bread is a deliciously moist quick bread that combines the tartness of lemon with fresh blackberries. This tender bread is perfect for breakfast, brunch, or as a snack. The addition of a layer of blackberry filling adds a burst of fruity flavor to every bite.
Whether you're a fan of lemon or blackberry, you're sure to love this delicious bread. The bright flavors of lemon and blackberry complement each other perfectly, creating a truly enjoyable taste experience.
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Why You'll Love This Recipe
This lemon blackberry bread is surprisingly simple to whip up, even for beginner bakers. Just throw everything in a bowl, mix it up, and let your oven do the magic.
Lemon Blackberry Bread is a relatively easy recipe that can be made in under an hour. The tangy lemon flavor pairs perfectly with the sweetness of the blackberry filling, creating a delicious and balanced taste.
- Tangy and Flavorful: The combination of lemon and blackberry creates a delicious and refreshing taste.
- Moist and Tender: This quick bread is soft and moist, making it perfect for enjoying with a cup of coffee or tea.
- Easy to Make: This recipe is simple to prepare and can be made in just a few easy steps.
Lemon Blackberry Bread Ingredients
To make Lemon Blackberry Bread, you'll need all-purpose flour, sugar, baking powder, baking soda, salt, lemon zest, lemon juice, eggs, vegetable oil, buttermilk, blackberries, and powdered sugar. These ingredients are easy to find and combine to create a delicious and flavorful bread.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How To Make Lemon Blackberry Bread
The bright flavors of lemon and blackberry complement each other perfectly, creating a truly enjoyable taste experience.
Making Lemon Blackberry Bread is a simple process that involves combining the dry ingredients, mixing the wet ingredients, combining the wet and dry ingredients, adding the blackberries to the batter, baking the bread, and dusting it with powdered sugar. The exact steps are as follows:
Prep The Wet And Dry Ingredients
- Measure the dry ingredients in one bowl, and cream the butter, sugar, egg, vanilla extract, lemon juice, and lemon extract in a large mixing bowl.
- Add the half the dry ingredients to the bowl of wet ingredients, mixing well. Add the sour cream, mix, then add the remaining dry ingredients.
Blend In The Blackberries
- Cut the larger berries in half. Toss the blackberries with a tablespoon of flour.
- Mix about 1½ cups of the batter with the berries and gently fold in with a spatula.
Layer The Batter In The Loaf Pan
- Spread half the plain batter into the loaf pan, spreading it out evenly. Save half for the top layer.
- Spread the blackberry batter on top of the plain batter, spreading out on top of the plain batter in the pan.
- Bake the loaf for 45 minutes, or until the quick bread starts to pull away from the edges and has a bit of spring to the tough in the center.
Bake And Glaze
- Mix up the powdered sugar, lemon juice, and lemon zest. Stir until all powdered sugar lumps are smoothed out. Set aside until baked loaf has cooled.
- Remove the lemon blackberry bread and set to cool. Tip out of the loaf pan after 5 to 10 minutes. Let cool completely. Glaze with the lemon glaze and then serve!
Serving Suggestions
Enjoy it warm with a cup of coffee for breakfast, serve it as a delightful afternoon treat, or share it with loved ones for a special dessert. This bread is versatile enough to shine in any setting.
Related Recipes
- Mini Pita Bread
- Fat Tuesday Paczki Donuts
- Semolina Bread
- Pumpkin Cream Cheese Bread
- Sourdough Discard Pancakes
Substitutions and Variations
Here are a few delicious variations or substitutions when making this recipe.
- Can I use frozen blackberries?
- Add other fruits, such as blueberries or raspberries, to the filling.
- If needed you can use lemon extract instead of fresh lemon zest and juice.
Storage Options
- You can freeze this bread baked and whole, or baked and sliced.
- Defrost in the microwave or leave at room temperature. Reheat in 10 second intervals.
Tips for Success
Here are a few tips for making this quick bread recipe:
- Let the bread cool completely before slicing to prevent it from crumbling.
- Gently fold the blackberries into the batter so they don't get crushed.
Equipment
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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- 4 x 8 Loaf Cake Pan
- Hand Mixer
Frequently Asked Questions
Yes, you can use frozen blackberries. Thaw them completely before adding them to the bread.
Insert a toothpick into the center of the bread. If it comes out clean, the bread is done.
This is a lemon blackberry is a quick bread prepared in a loaf pan. It can be served as a morning bread, snack, or even a dessert.
More Bread Recipes
Get the Recipe!
Lemon Blackberry Bread
Equipment
Ingredients
For the Lemon Blackberry Loaf
- ½ cup butter softened
- 1 cup sugar
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoon lemon juice
- 1 tablespoon lemon zest
- 1½ cup cups flour set 1 tablespoon aside to toss with berries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup sour cream
- 1 cup fresh blackberries cut the large ones in half
For the Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoon lemon juice
- 1 teaspoon lemon zest
Instructions
For the Lemon Blackberry Loaf
- Preheat your oven to 350° F. Position the rack to the middle of the oven. Spray or grease a 4.5 x 8.5" loaf pan and set aside.
- Cream the butter and sugar in a large mixing bowl. Add the egg, vanilla, lemon juice, and lemon zest, mixing well.½ cup butter, 1 cup sugar, 1 egg, 1 teaspoon vanilla, 2 tablespoon lemon juice, 1 tablespoon lemon zest
- In another mixing bowl, combine the flour (except for the tablespoon you set aside to toss the berries), baking powder, baking soda, and the salt. Mix well.1½ cup cups flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt
- Add half the dry ingredients to the bowl of wet ingredients, mixing well with the hand mixer. Add the sour cream and mix in.½ cup sour cream
- Add the remaining dry ingredients and blend well. Toss the berries with the reserved tablespoon of flour.1 cup fresh blackberries
- Transfer about 1 to 1½ cups of the batter to the bowl of berries and gently fold in using a spatula.
- Pour half the plain batter to the loaf pan, spreading out evenly. Then, spread the batter with the berries in the pan. Last, spread the remaining plain batter on top. Bake for 45 minutes in the preheated oven. When done, remove and cool on a rack, tipping out after 5 minutes.
For the Lemon Glaze
- Add the lemon juice and lemon zest to the powdered sugar. Mix well.1 cup powdered sugar, 1 teaspoon lemon zest, 2 tablespoon lemon juice
- After the lemon blackberry bread is cool, drizzle the glaze over the bread. Serve and enjoy!
Notes
- Be sure to toss the berries with a tablespoon of flour, this will keep the berries from sinking to the bottom of the pan when baking.
