This Lemon Blackberry bread is perfect for those times when you want something a little bit different than your average loaf of bread. The combination of lemon and blackberry makes for a wonderfully tart and sweet flavor profile that pairs well with just about anything.
Why You Will Love This Recipe
Lemon blackberry bread is a delicious and easy-to-make bread that is perfect for any occasion. The bread is loaded with flavor and has a wonderful texture that will make you want to keep coming back for more. Plus, it's the perfect way to use up those blackberries that are starting to pile up in your fridge.
Best of all, this recipe is really easy to follow, so you can have fresh bread in no time!
For other quick loaf cakes or breads see our Maui Banana Nut Bread, our Raspberry and White Chocolate Loaf Cake, and our Cream Cheese Pumpkin Loaf.
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Ingredients
Super easy with amazing flavor appeal, this lemon blackberry bread recipe will be a go to whenever fresh blackberries are available. The quick bread recipe is easy to make and it's perfect for a quick snack or a light breakfast.
- Fresh Blackberries
- Lemon juice
- Lemon zest
- All purpose flour
- Sugar
- Sour Cream
- Baking powder
- Baking soda
- Salt
- Vanilla extract
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
How to Make Lemon Blackberry Bread
Preheat your oven to 350 F. Prepare a 4.5 x 8.5 loaf pan by spraying with non stick spray or grease with butter. Set aside for when ready to fill with the batter.
Mix the Wet & 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.
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
Serve as a dessert or serve as a breakfast bread. Coffee and Air Fryer Bacon make a satisfying quick breakfast!
If you love this blackberry & lemon bread recipe, than you will want to also see our fast and easy Tik Tok Cinnamon Rolls and Starbucks Blueberry Scones.
Full ingredient amounts and preparation instructions are in the printable recipe card at the bottom of this post.
Related Recipes
Substitutions
If blackberries are not available, give this delicious bread a try using blueberries or raspberries.
Variations
Try a few other variations using the same batter and glaze recipe:
- Lemon Raspberry Bread - substitute the blackberries for raspberries.
- Blueberry Lemon Bread - use blueberries instead of blackberries.
- Lemon Poppyseed Bread - increase the lemon juice to 3 tablespoons, and add in 1 tablespoon of poppy seeds.
Equipment
You will need a hand mixer and a loaf baking pan. The ones I use are below.
Storage
Wrap any leftover lemon blackberry bread up in plastic wrap or a plastic tub. You can refrigerate it for up to a week, or freeze it for three months. To reheat, pop in the microwave on 10 second intervals until it is defrosted or as warm as you prefer.
Tips for Success
- Toss the blackberries in a tablespoon of the flour. This will prevent the berries from sinking to the bottom as the loaf of quick bread bakes.
Frequently Asked Questions
Yes, you can freeze it baked and whole, or baked and sliced. Defrost in the microwave or leave at room temperature. Reheat in 10 second intervals.
This is a lemon blackberry loaf cake.
Food Safety
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
See more guidelines at USDA.gov.
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📖 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.
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