Blackberry Lemon Bread
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.
Ingredients
Bread:
- 1 tablespoon lemon zest
- 1 cup (200 g) granulated sugar
- ½ cup (113.5 g) butter room temp
- 2 large eggs room temp
- 1 teaspoon lemon extract
- 1½ cups (187.5 g) all-purpose flour
- 1½ teaspoon (1.5 teaspoon) baking powder
- ½ teaspoon (0.75 teaspoon) salt
- ½ cup (100 g) greek yogurt, I used plain low-fat room temp
- 2 tablespoon freshly squeezed lemon juice about 1 large lemon
- 5 ounces (141.75 g) fresh blackberries
- 1 teaspoon flour toss with blackberries
Glaze:
- 1 cup (120 g) powdered sugar
- 1 large lemon, juice and zest
Instructions
- Preheat the oven to 350 F. Grease an 8-½-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 teaspoon 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.
Notes
And berries could be subbed in if you prefer.
Store bread in an air tight container to keep fresh.
Bread freezes well for up to 3 months. Thaw overnight in the refrigerator and allow to come to room temperature before serving.
If making into muffins instead, bake for about 20 minutes, or until a toothpick inserted in the center comes out clean.
I use plain low-fat Greek yogurt. You can use non fat or full fat instead. Vanilla, would work well also.
Nutrition
Calories: 252kcalCarbohydrates: 40gProtein: 4gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 52mgSodium: 276mgPotassium: 51mgFiber: 1gSugar: 27gVitamin A: 312IUVitamin C: 3mgCalcium: 54mgIron: 1mg
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