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 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/4 cup milk, room temperature
- Zest of 2 lemons, divided
- 1/4 cup full fat yogurt
- 1/3 cup unsalted butter, softened
- A few springs of fresh thyme, finely chopped
- 3/4 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 cups fresh blackberries, rinsed and patted dry
- 1/2 tablespoons all-purpose flour
Glaze
- 1 cup powdered sugar
- 1 1/2 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