Blackberry lemon bread is a moist and fragrant bread made with lemon juice, zest and fresh blackberries for the perfect sweet combo of flavors. Topped with a sweet lemon glaze.
This blackberry lemon bread is such an easy quick bread to make in the spring and summer time. It’s filled with so much flavor from both the lemon juice, zest and blackberries. And it’s so moist and tender from the greek yogurt.
If you love quick bread recipes my sour cream banana bread is another good one to try. Or if you’re in the mood for something more citrusy, I love this grapefruit poppyseed load cake, and my favorite of all is my apple fritter bread, that tastes like a donut without all the work.
WHY YOU WILL LOVE THIS
SWEET & TART- This bread is the perfect bit of tart from the lemons and sweet from the sugar and blackberries.
QUICK & EASY- I love a quick bread because they come together so quick, and just one bowl is required.
MOIST- Because this bread is loaded with greek yogurt the crumb is so tender and moist.
INGREDIENT NOTES
- Lemon- You are going to use both the zest and the juice from 2 lemons, one for the bread and one for the glaze.
- Sugar/Lemon Zest- Rubbing the sugar and zest together creates such an aromatic taste as the oils from the zest come out.
- Lemon extract- I love using lemon extract because it really elevates the lemon flavor. Vanilla can be subbed in if needed or preferred.
- Flour- If you have a scale weigh your flour, if not make sure you spoon it into the measuring cup so it isn’t compact.
- Greek Yogurt- I used a low-fat plain.
- Blackberries- I prefer using fresh blackberries. If using frozen, make sure they are completely thawed and dry before mixing.
STEP BY STEP INSTRUCTIONS
STEP ONE: Preheat the oven to 350 F. Grease an 8-1/2-inch by 4-inch loaf pan with non-stick cooking spray. Set aside.
STEP TWO: In a medium bowl, combine the flour, baking powder and salt. Set aside.
STEP THREE: In a large mixing bowl, rub the lemon zest into the granulated sugar until it is very fragrant. Add butter and mix again until light and fluffy. About 3-4 minutes. Add eggs and lemon extract and mix again.
STEP FOUR: Add half the dry ingredients followed by the Greek yogurt and 2 tablespoons lemon juice. Fold in the remaining dry ingredients and stir until combined. Toss blackberries in 1 tsp flour and then fold into batter. Be careful not to stir too hard or you’ll break up the berries.
STEP FIVE: Pour batter into prepared loaf pan and top with a few more blackberries if desired. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 50-60 minutes. Remove from the oven. When the loaf has sat for about 15 minutes, transfer to a cooling rack to cool completely.
STEP SIX: In a small bowl, whisk together powdered sugar with juice and zest from a lemon. Drizzle the glaze over the loaf. Let the glaze set for 15 minutes before serving.
EXPERT BAKING TIPS
If making into muffins instead, bake for about 20 minutes, or until a toothpick inserted in the center comes out clean. If you have large blackberries cut them in half, so they don’t take up too much space in the muffin.
Sour cream can be subbed for the greek yogurt. You may also use oil instead of butter if you prefer, or that’s what you have on hand.
Raspberries or blueberries would also be wonderful inside this bread. Lemon is such a versatile flavor to work with!
FAQ
Yes it can, just sub in a gluten free flour where it calls for flour. Everything else is already gluten free.
The most common reasons for bread sinking is either it wasn’t cooked enough, or it was over-mixed. Make sure once you’re adding the flour you only mix until incorporated. I like to always do this part by hand.
Using both the zest and lemon juice is a great way to add lemon flavor. Adding lemon extract is also a great addition for a strong lemon flavor.
STORING AND FREEZING
Blackberry lemon bread may be stored at room temperature in an airtight container. You can also wrap it in tinfoil, as this will help the glaze from getting too sticky and moist.
FREEZING
This bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
OTHER POPULAR LEMON RECIPES
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Blackberry Lemon Bread
Ingredients
Bread:
- 1 tbsp lemon zest
- 1 cup granulated sugar
- ½ cup butter room temp
- 2 large eggs room temp
- 1 tsp lemon extract
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- ½ tsp salt
- ½ cup greek yogurt, I used plain low-fat room temp
- 2 tbsp freshly squeezed lemon juice about 1 large lemon
- 5 ounces fresh blackberries
- 1 tsp flour toss with blackberries
Glaze:
- 1 cup powdered sugar
- 1 large lemon, juice and zest
Instructions
- Preheat the oven to 350 F. Grease an 8-1/2-inch by 4-inch loaf pan with non-stick cooking spray. Set aside.
- In a medium bowl, combine the flour, baking powder and salt. Set aside.
- In a large mixing bowl, rub the lemon zest into the granulated sugar until it is very fragrant. Add butter and mix again until light and fluffy. About 3-4 minutes.
- Add eggs and lemon extract and mix again.
- Add half the dry ingredients followed by the Greek yogurt and 2 tablespoons lemon juice. Fold in the remaining dry ingredients and stir until combined.
- Toss blackberries in 1 tsp flour and then fold into batter. Be careful not to stir too hard or you'll break up the berries.
- Pour batter into prepared loaf pan and top with a few more blackberries if desired. Bake the loaf until golden brown and a toothpick inserted into the center comes out clean, about 50-60 minutes. Remove from the oven. When the loaf has sat for about 15 minutes, transfer to a cooling rack to cool completely.
- In a small bowl, whisk together powdered sugar with juice and zest from a lemon. Drizzle the glaze over the loaf. Let the glaze set for 15 minutes before serving.
Made this last week and everyone RAVED about it! Such a fun summer recipe! So yummy!!!