This lemon blackberry bread is moist, buttery and delicious. It is absolutely packed with fresh fruit and fresher flavor. We’ve topped it with a sweet, tangy lemon glaze, and you can serve it any time of day. A sweet treat for breakfast, or as a decadent dessert, this blackberry bread is a surefire hit.
Blackberry Bread
This lemon blackberry bread is actually pretty close to a bundt cake in terms of texture. Like a lot of sweet, fruity breads, it’s definitely inspired by classic central European baked treats. This blackberry lemon loaf cake is awesome for breakfast. It goes great with a hot cup of coffee to start your day.
Why You’ll Love This Recipe
- This is a quick, easy bread with no yeast required to make it. With no raising required, it’s closer in texture to a muffin or cake. Because it lacks the bread-y texture, you can have it for breakfast just as easily as you can have it for dessert.
- Thanks to the butter in the batter, the lemon blackberry bread is deliciously moist. By including yogurt, too, we’ve added plenty of moisture and tang.
- Using both lemon zest and lemon juice in the baking process means this lemon blackberry bread has plenty of lemon flavor.
- By including blackberries, we’ve baked plenty of flavor and texture right into this delicious bread.
- This recipe is kid friendly, and perfect for those lazy days.
- With a buttery lemon glaze, we’ve got a layer of complementary flavor and richness for this awesome loaf cake.
Ingredients and Substitutions
To make this lemon blackberry bread, you’ll need flour, baking powder, salt, butter, sugar, milk, thyme sprigs, eggs, yogurt, lemon juice and zest, fresh blackberries and powdered sugar ( for the glaze).
- You can use full fat sour cream or buttermilk instead of yogurt.
- You’ll need two lemons for your bread. There isn’t really a substitute for lemon in this recipe, so just get two lemons.
- You can swap your fresh blackberries for frozen blackberries if you like. Avoid thawing them out before baking. You can use raspberries, blueberries, or sliced strawberries rather than blackberries, if you like.
How To Make Lemon Blackberry Bread
The quick overview for this recipe is pretty straightforward. You need to:
- Whisk your dry ingredients together.
- Mix together milk, yogurt, lemon zest and thyme.
- Beat your butter and sugar together. Mix in your eggs.
- Mix everything together.
- Fold in blackberries.
- Pour batter into your loaf pan.
- Bake.
- Glaze.
- Get a large mixing bowl. Whisk together the flour, baking powder, and salt. Set this bowl aside.
- In a measuring cup, whisk together milk, zest of 1 lemon, thyme and yogurt.
- In a different large mixing bowl beat your butter and sugar together.
- Now add eggs to the butter and sugar mix. Mix the eggs into the batter until it’s barely combined.
- Add the flour mixture in 2 parts, alternating with the milk mixture and mix until well incorporated. Scrape the sides if required.
- Add the flour mixture in 2 parts, alternating with the milk mixture and mix until well incorporated. Scrape the sides if required.
- Toss cranberries with ½ tablespoon flour and fold into the batter just until combined. Pour the batter into your prepared pan and bake for 45-50 minutes at 350°F | 176°C or until a toothpick inserted into the center comes out clean. Allow to cool in pan for 10 minutes, then run a knife around the edges and transfer the bread to a wire rack to cool completely before glazing.
- Glaze.
Lemon Glaze
While the bread cools, get a small bowl to combine your powdered sugar and lemon juice. Spread your glaze on the loaf.
Expert Tips
- Use room temperature butter, eggs, and yogurt. If you take these ingredients out of the fridge, let them sit on the counter for about 45 minutes before you get started. Your butter should sit for 1-2 hours beforehand. This helps your ingredients to mix together seamlessly without becoming lumpy.
- Use parchment paper to prevent your bread from sticking to the pan.
- Weigh your ingredients to ensure you’re getting the ratios right.
- Avoid overmixing your batter. Overmixed batter will get tougher and chewier instead of light and fluffy.
- You can easily freeze the bread once it has cooled completely to use another time. It will keep in the freezer for 2-3 months. When you want to use it, allow to thaw in the fridge overnight.
Frequently Asked Questions
Yes!
Yes! Just line a muffin pan instead of a loaf pan.
More Delicious Bread Recipes
If you make this recipe be sure to leave a comment or give this recipe a rating ⭐⭐⭐⭐⭐! I will be happy to hear from you!
Print
Lemon Blackberry Bread
- Total Time: 1 hour
- Yield: 8 1x
Description
This lemon blackberry bread is moist, buttery and delicious. It is absolutely packed with fresh fruit and fresher flavor.
Ingredients
Lemon Blackberry Bread
- 1 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup milk, room temperature
- Zest of 2 lemons, divided
- ¼ cup full fat yogurt
- ⅓ cup unsalted butter, softened
- A few springs of fresh thyme, finely chopped
- ¾ cup granulated sugar
- 2 large eggs, room temperature
- 1 ½ cups fresh blackberries, rinsed and patted dry
- ½ tablespoons all-purpose flour
Glaze
- 1 cup powdered sugar
- 1 ½ tablespoons freshly squeezed lemon juice, or as needed to reach desired consistency
- Zest of 1 lemon, 4-5 blackberries and 1 teaspoon of chopped thyme for topping
Instructions
Lemon Blackberry Bread:
- Preheat your oven 350°F | 176°C. Line a 6 cup| 8.5-4.5-inch loaf pan with parchment paper or spray with cooking spray with flour.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a measuring cup, whisk together milk, zest of 1 lemon, thyme and yogurt. Set aside.
- In a large mixing bowl, cream together butter and granulated sugar. You can use a hand mixer if desired. Add the eggs and mix until combined.
- Add the flour mixture in 2 parts, alternating with the milk mixture and mix until well incorporated. Scrape the sides if required.
- Toss cranberries with 1 tablespoon of flour and fold into the batter just until combined. Pour the batter into your prepared pan and bake for 45-50 minutes at 350°F | 176°C or until a toothpick inserted into the center comes out clean. Allow to cool in pan for 10 minutes, then transfer the bread to a wire rack to cool completely before glazing.
Glaze
- In a medium bowl, whisk together the powdered sugar and lemon juice until smooth. Add 1-2 tablespoons of milk to thin it out or powdered sugar to make it thicker.
- Drizzle over the bread.
- Top with lemon zest, thyme and blackberries.
Notes
Use room temperature butter, eggs, and yogurt. If you take these ingredients out of the fridge, let them sit on the counter for about 45 minutes before you get started. Your butter should sit for 1-2 hours beforehand. This helps your ingredients to mix together seamlessly without becoming lumpy.
Use parchment paper to prevent your bread from sticking to the pan.
Weigh your ingredients to ensure you’re getting the ratios right.
Avoid overmixing your batter. Overmixed batter will get tougher and chewier instead of light and fluffy.
Storage: you can easily freeze the bread once it has cooled completely to use another time. It will keep in the freezer for 2-3 months. When you want to use it, allow to thaw in the fridge overnight.
- Prep Time: 10 min
- Cook Time: 50 min
- Category: Bread recipes
- Cuisine: American
Nutrition
- Calories: 324kcal
- Sugar: 33g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Carbohydrates: 55g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 64mg
Keywords: lemon blackberry bread, blackberry bread, bread recipes,
All rights reserved. CHEF JAR. All images and content are copyright protected. PLEASE do not use my images without my permission. If you want to share this recipe, PLEASE provide a link back to this post.
Leave a Reply