Quick and easy to whip up, this lemon blackberry bread is filled with the most delicious citrusy flavors and aromas, which complement the fresh blackberries perfectly. Drizzled with tangy yet sweet lemon glaze and a perfect summer loaf!
Have you ever seen a loaf of bread more perfect for summer?
Well, maybe my blueberry banana bread. But this one might beat it.
The hardest thing about making this bread is not eating all the blackberries before putting them in the batter.
Save some extra to put on top!
And don’t forget the fresh lemon glaze.
All you need to do put in some lemon juice to powdered sugar and drizzle to your hearts content.
You know what else you could do? Use this blackberry lemon bread as the base for my blackberry ricotta toast.
Yum!
A little tip: if you want to see more spots of blackberry for when you cut the bread, you can slice them in half before rolling them in flour and adding to the batter.
Or just add more! Can’t have too many blackberries!
Lemon Blackberry Bread
Quick and easy to whip up, this lemon blackberry bread is filled with the most delicious citrusy flavors and aromas, which complement the fresh blackberries perfectly. Drizzled with tangy yet sweet lemon glaze and a perfect summer loaf!
Ingredients
For the lemon blackberry bread
- 2 cups + 1 tablespoon all purpose flour
- 1 cup granulated sugar
- 3 teaspoons baking powder
- 1 teaspoon finely grated lemon rind
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup oil (I like to use olive oil)
- 2 eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup blackberries, plus more for topping if desired
For the lemon glaze drizzle
- 1 cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- Preheat the oven to 350°F/180°c. Line an 8 1/2 inch x 4 1/2
inch baking tin with parchment paper. Set aside. - In a large mixing bowl, add the 2 cups of all purpose flour, granulated sugar, baking powder, lemon rind and salt. Whisk until well combined and set aside.
- In a separate large mixing bowl, add the milk, oil, eggs, lemon juice and vanilla extract. Whisk until well combined and set aside.
- Add blackberries and 1 tablespoon of all purpose flour to a small
mixing bowl. Mix until covered. - Pour the milk mixture into the bowl with the flour mixture. Mix with a silicone spatula until just combined. Fold in the flour coated blackberries.
- Pour the batter into the prepared baking tin. Bake for 50 minutes, or until cooked through.
- Allow to cool in the tin for 10 minutes before transferring to a cooling rack to cool completely.
- To make the lemon glaze, combine the powdered sugar with enough lemon juice to make a drizzling glaze. Drizzle over the cooled bread. Add more fresh blackberries on top if desired, and serve!
Notes
• The baking tin can be sprayed with a non-stick cooking spray instead of lining with baking paper.
• It’s important to only mix the batter until just combined. Over-mixing the batter may result in a dense
lemon bread.
• This lemon blackberry bread can also be enjoyed without the lemon
glaze.
• The bread is cooked through when a skewer, butter knife or toothpick inserted into the center comes out clean.
• Cover the tin loosely with foil if the bread colors too quickly before it has cooked through.
• Lemon extract can be added to the batter for a deeper lemon flavor.
Nutrition Information:
Yield:
10Serving Size:
1/10 loafAmount Per Serving: Calories: 257Total Fat: 13gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 39mgSodium: 280mgCarbohydrates: 35gFiber: 1gSugar: 33gProtein: 2g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
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