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.
Servings: 8
Calories: 312kcal
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
- 5.3 ounces 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
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).2 cups blackberries, sliced, Extra 1 tablespoon all purpose flour, for coating blackberries
- Using a stand mixer or a handheld electric mixer, cream butter and sugar.½ cup salted butter, softened to room temperature, ¾ cup granulated sugar
- Next, add eggs one at a time, mixing well after each.2 large eggs
- Once the eggs are well blended into the batter, add yogurt, milk, and lemon juice, and mix again.5.3 ounces plain Greek yogurt, ¼ cup milk, 2 tablespoons lemon juice
- In a separate bowl, stir together the flour, salt, and baking powder.1 ½ cups all purpose flour, ¼ teaspoon salt, 1 teaspoon 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.1 tablespoon lemon zest (about 1 lemon), 2 cups blackberries, sliced
- Grease a loaf pan with vegetable shortening and pour batter into the pan, leveling the top with a rubber spatula.Vegetable shortening for greasing loaf pan
- 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.¾ cup powdered sugar, 2 tablespoons lemon juice, 1 teaspoon 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!
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