Go Back
–+ servings
Print Recipe
5 from 7 votes

Lemon Blackberry Bread

This lemon blackberry bread with lemon glaze checks all the boxes for summertime flavor. It's a sweet and tart treat that will satisfy your taste buds for both breakfast and dessert.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Breakfast, brunch, Dessert, Snack
Cuisine: American
Keyword: lemon blackberry bread, lemon glaze
Servings: 8
Calories: 312kcal
Author: Viana Boenzli

Equipment

  • 9 x 5 inch loaf pan

Ingredients

Lemon Blackberry Bread

  • ½ cup salted butter, softened to room temperature
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 cup plain Greek yogurt
  • ¼ cup milk
  • 2 tablespoons lemon juice
  • 1-½ cups all purpose flour
  • ¼ teaspoon salt
  • 1 teaspoon baking powder
  • 1 tablespoon lemon zest (about 1 lemon)
  • 2 cups blackberries, sliced
  • Extra 1 tablespoon all purpose flour, for coating blackberries
  • Vegetable shortening for greasing loaf pan
  • Extra blackberries and lemon zest for garnish

Lemon Glaze

  • ¾ cup powdered sugar
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
US Customary - Metric

Instructions

  • Preheat oven to 350°F.
  • Gently toss blackberries in a bowl with 1 tablespoon of flour (this will keep them from sinking to the bottom of the batter while baking).
  • Using a stand mixer or a handheld electric mixer, cream butter and sugar.
  • Next, add eggs one at a time, mixing well after each.
  • Once the eggs are well blended into the batter, add yogurt, milk, and lemon juice, and mix again.
  • In a separate bowl, stir together the flour, salt, and baking powder.
  • Add dry to wet ingredients and mix until thick and smooth.
  • Finally, using a spoon or rubber spatula, fold in lemon zest and blackberries.
  • Grease a loaf pan with vegetable shortening and pour batter into the pan, leveling the top with a rubber spatula.
  • Bake for 50 to 60 minutes or until a toothpick inserted in the center comes out clean.
  • Let cool completely on a wire rack before adding lemon glaze. If you add the lemon glaze while the lemon blackberry bread is still hot, it will soak in instead of staying on top.
  • In a small bowl, simply whisk together powdered sugar, lemon juice, and lemon zest.
  • Pour over completely cooled lemon blackberry bread and garnish with extra blackberries and lemon zest.
  • Enjoy with or without lemon glaze, with a tall glass of lemonade or a cup of tea or coffee, or with a scoop of ice cream for dessert!

Notes

  • Fresh vs frozen berries: I prefer to use fresh blackberries in my recipe because of their firmness. Frozen blackberries may also retain more moisture, which can alter the texture of the bread.  
  • Slicing blackberries - Large berries should be sliced into halves or thirds.  
  • If lemon glaze is too thick or thin: If you find that your lemon glaze is thicker or thinner than you'd prefer, simply add a little more powdered sugar or lemon juice and whisk again.  
  • Storage and freezing: My lemon blackberry bread will stay good on the counter for about 4 to 5 days. Or you can wrap it tightly in plastic wrap, then aluminum foil, and freeze for up to 1 month. Wait to glaze the bread until after it's thawed. When ready to enjoy, let thaw on the counter at room temperature for several hours.  
  • Suggestion: If you enjoyed this, you're gonna love my banana nut bread and chocolate zucchini bread!
 
Small Recipe Logo

Nutrition

Calories: 312kcal | Carbohydrates: 43g | Protein: 6g | Fat: 14g | Sodium: 261mg | Potassium: 108mg | Fiber: 2g | Sugar: 33g | Vitamin A: 529IU | Vitamin C: 12mg | Calcium: 95mg