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Slices of lemon blackberry bread on a wooden board.
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Lemon Blackberry Bread

You'll love this delicious lemon blackberry bread that is soft, moist, and easy to make with simple ingredients.  This loaf has a bright, fresh flavor with a combination of lemon and blackberries. It is perfect for breakfast but also great for tea time or snack.
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Breakfast, Dessert
Servings: 10 slices
Calories: 229kcal
Author: Meymi

Ingredients

  • 225 grams (1 and ½ cup and 1 and ½ tablespoons) all purpose flour
  • 1 tablespoon baking powder
  • 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.

Notes

*If you are using frozen blackberries, don't thaw and keep them in the freezer until ready to use (just before adding them into the batter)as they release their juice very quickly-especially in hot weather.
How to Store: You can store completely cooled blackberry cake in an airtight container for up to 5 days in the fridge, or for 2 months in the freezer.
The calorie information above is an estimate that is provided by an online nutrition calculator.
 

Nutrition

Calories: 229kcal | Carbohydrates: 36g | Protein: 4g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 226mg | Potassium: 99mg | Fiber: 2g | Sugar: 17g | Vitamin A: 306IU | Vitamin C: 7mg | Calcium: 108mg | Iron: 1mg