This delicious lemon blackberry bread is soft, moist, and easy to make with simple ingredients. It has a bright, fresh flavor with a combination of lemon and blackberries.
Today I share my blackberry lemon bread recipe that is light, delicious and easy to make! It is not too sweet which makes it perfect for breakfast but it is also great for tea-time and snack as blackberry lemon cake.
Ingredients you’ll need
You can find the exact quantities at the bottom of my post, in the recipe card.
- Blackberry-You can use fresh or frozen. If using frozen, you shouldn’t thaw before using. You should remove them from the freezer once ready to combine them with the batter.
- Lemon-I use fresh lemon juice and lemon zest to make this loaf lemony.
- Flour-I use all purpose flour. It gives structure.
- Baking powder-I use it as a leavener. Once I tried to use baking soda as well for an extra lift but baking soda had a chemical reaction with blackberries and changed the color of the cake so I stick with only baking powder.
- Sugar-I use granulated sugar. This blackberry lemon loaf is not too sweet, it has just enough sweetness.
- Eggs-I use room temperature large eggs.
- Butter-I use melted butter for moisture.
- Milk-I use whole milk. It gives moisture.
Step by step instructions
You can find the exact quantities at the bottom of my post, in the recipe card.
First I place the flour, baking powder and salt in a medium bowl and stir with a whisk. I set aside the bowl.
Then I place the lemon zest and sugar in a large bowl and I either rub with my fingertips or stir with a fork.
I add the eggs and stir with a whisk until just combined.
Next I mix in the milk, melted butter and lemon juice.
Then I add the flour and stir with a whisk.
If the blackberries are small, you can add them into the batter without cutting into pieces. If they are medium size, you can cut into 2 pieces, if they are large, you can cut into 3 pieces. Our aim is to avoid them sinking to the bottom once baked.
If you are using frozen blackberries, you should remove them from the freezer just now before adding them to the batter.
I place the blackberries in a medium bowl and add 1 and ½ tablespoons of flour on top, I shake the bowl a couple of times so the blackberries are covered with flour. Again we flour the blackberries to avoid them sinking.
Then I spoon the batter into the pan to evenly distribute the blackberries and bake for 50-52 minutes or until the toothpick that is inserted into the center comes out clean.
I keep this blackberry lemon bread in the pan for an hour and then remove the loaf and continue to let it cool on a wire rack.
Enjoy!
You can store completely cooled blackberry lemon bread in an airtight container for up to 5 days in the fridge, or for 2 months in the freezer.
Other Fruit Quick Bread-Cake Loaf Recipes You May Enjoy!
- Peach Bread
- Raspberry and White Chocolate Loaf Cake
- Apple Cake Loaf
- Carrot Cake Loaf Recipe
- Orange Cake Loaf
I love hearing from you! If you try this recipe or my other recipes please leave a comment and give a star rating!
Lemon Blackberry Bread
Ingredients
- 225 grams (1 and ½ cup and 1 and ½ tablespoons) all purpose flour
- 1 tablespoon baking powder
- ⅛ teaspoon salt, optional
- 155 grams (¾ cup) granulated sugar
- 12 grams (packed 1 tablespoon and 1 teaspoon-zest of 2 large lemons) lemon zest
- 2 large eggs, room temperature
- 75 grams (⅓ cup) butter, melted
- 160 grams (⅔ cup) milk
- 45 grams (3 tablespoons) fresh lemon juice, sieved
- 175 grams (1 and ¼ cup) blackberries, fresh or frozen*
Instructions
- Preheat the oven to 350°F(177°C). Grease 8 ½ * 4 ½ inch (21,5*10,5cm) loaf pan and line the bottom and sides with parchment paper, about 2 inches(5 cm) of overhang on each side.
- Place the flour (210 grams – 1 and ½ cup), baking powder and salt(optional) in a medium bowl and stir with a whisk. Set aside.
- Put the sugar and lemon zest into a large bowl and either rub with your fingers or stir with a fork to bring the lemon flavor out.
- Add in the eggs and whisk for almost 20 seconds or until combined well.
- Stir in the milk, melted butter, and lemon juice.
- Pour the wet ingredients over the flour mixture and stir with a whisk until combined.
- Before adding blackberries to the flour mixture you may need to cut them into 2 or 3 pieces: If the blackberries are small, you can use them as they are. If they are medium size, you can cut them into 2 pieces, if they are large, you can cut them into 3 pieces. Do this just before adding them into the batter. Place the blackberries into a medium bowl and add 1 and ½ tablespoons of flour and shake the bowl a couple of times to let flour cover all of them.
- Add the floured blackberries into the batter and gently fold with a spoon/spatula.
- Spoon the batter into a loaf pan instead of pouring. This way you can see how well blackberries are distributed.
- Bake for almost 50-52 minutes or until the toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for an hour and then let it cool on a wire rack at least for an hour.
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