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–+ servings
lemon blackberry loaf bread.
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5 from 2 votes

Lemon Blackberry Bread

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.
Prep Time15 minutes
Cook Time45 minutes
cooling time10 minutes
Total Time1 hour 10 minutes
Course: Desserts
Cuisine: American
Servings: 8 slices
Calories: 333kcal
Author: Kelly
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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
US Customary - Metric

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.

Nutrition

Calories: 333kcal | Carbohydrates: 62g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 59mg | Sodium: 301mg | Potassium: 94mg | Fiber: 2g | Sugar: 27g | Vitamin A: 513IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg
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