Lemon blackberry bread tastes like a bright and sunny burst of summer. Sweet lemony bread is studded with juicy blackberries and drizzled with a puckery citrus glaze for a sweet summertime treat you’ll love to share with your neighbors. It stirs together with simple ingredients in just ten minutes, but tastes like you slaved all day on it. Satisfying enough for breakfast and sweet enough for dessert.
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You’re going to love this
Super lemony. No lemons were spared in the making of this lemon bread. I used the zest and juice of TWO lemons, 1 tablespoon (yes, tablespoon) of lemon extract, PLUS lemon yogurt. Oh, and lemon glaze. So it’s safe to say this lemon bread is, what’s the word … lemony.
Easy. This is such a basic recipe made with really simple ingredients that is a cinch to stir together.
Juicy blackberries. Blackberries are a thing of beauty and this lemon bread is packed with them. I used two full cups of blackberries! And since the ones I got were gi-freakin-normous, I quartered them. Which I thought might turn the whole bread into a purply mess, but no. It was just fine and the tinier pieces of blackberries are perfectly distributed throughout the bread. No need to coat them in flour.
Sweet anytime treat. It’s always nice to have a sweet treat on hand for when guests stop by or when you want an extra-special afternoon snack.
How to Make Lemon Blackberry Bread
Preheat the oven to 350. Spray loaf pan with cooking spray.
Cream butter and sugar with a mixer. Mix the eggs in one at a time. Add lemon extract, lemon juice and zest, and lemon yogurt. Mix well. Sift flour, salt, baking powder, and baking soda into the bowl, then stir until just combined. Do not over mix. Halve or quarter blackberries and gently fold them into the batter.
Spoon the batter into your prepared loaf pan.
Bake for 50-60 minutes or until the internal temperature reaches 195-200. Let bread cool on a wire rack for 30 minutes. Remove from the pan and let it cool the rest of the way.
Make the glaze. Stir the powdered sugar, lemon juice, and lemon zest together. Drizzle over the cake.
Store at room temperature in a tightly covered container for up to 3 days.
Recipe Notes:
Make sure your eggs, lemons, and yogurt are room-temperature before you begin. A quick trick I use all the time -- because I always forget to take my eggs out ahead of time -- is to just place them in a bowl of warm water for about ten minutes.
To get the most juice from your lemons, press down on them with the heel of your hand and roll them around on your counter. This will loosen them up and give you way more juice. You can also throw them in the microwave for about 30 seconds.
Lemon Blackberry Bread
Ingredients
- 1 cup sugar
- ½ cup butter, softened
- 2 eggs
- 2 lemons, juice and zest
- 1 tablespoon lemon extract (yes, tablespoon)
- ½ cup lemon Greek yogurt
- 2 cups flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 2 cups blackberries
Lemon Glaze
- 1 cup powdered sugar
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
Instructions
- Preheat the oven to 350. Spray loaf pan with cooking spray.
- Cream butter and sugar with a mixer. Mix in the eggs one at a time. Add lemon extract, lemon juice and zest, and lemon yogurt. Mix well. Sift flour, salt, baking powder, and baking soda into the bowl and stir until just combined. Do not over mix. Halve or quarter blackberries. Gently fold in blackberries.
- Bake for 50-60 minutes or until the internal temperature reaches 195-200. Let bread cool on a wire rack for 30 minutes. Remove from the pan and let it cool the rest of the way.
- Make the glaze. Stir the powdered sugar, lemon juice, and lemon zest together. Drizzle over the cake.
- Store at room temperature in a tightly covered container for up to 3 days.
Recipe Notes:
- Make sure your eggs, lemons, and yogurt are room-temperature before you begin. A quick trick I use all the time -- because I always forget to take my eggs out ahead of time -- is to just place them in a bowl with warm water for about ten minutes.
- To get the most juice from your lemons, press down on them with the heel of your hand and roll them around on your counter. This will loosen them up and give you way more juice. You can also throw them in the microwave for about 30 seconds.
Nutrition
Can I freeze lemon blackberry bread?
While it will always taste better fresh, you can totally freeze this. It’s best to freeze it unglazed because the glaze will harden and just not look so great, but you can still freeze it glazed. You can even slice it into single servings and freeze those for a grab-and-go snack.
How do I keep berries from sinking to the bottom?
I’ve tried all the tricks from coating them in flour to placing them in the dough after it’s in the pan. And it turns out I cannot outsmart gravity. If they’re big and heavy, they’re gonna sink. That’s why I cut my berries into small pieces. If you’re subbing blueberries, I use wild blueberries, which are smaller, and they distribute throughout the loaf really nicely.
Can I use any kind of berry in this recipe?
Yes! Ohmygosh, wouldn’t fresh strawberries be good in this? Raspberries or blueberries, too. OR a mix of berries would be delish and super pretty, too! I think cranberries with lemon might get a little tart, but if you’ve tried it, let me know.
Why do some ingredients in baking, like eggs and butter, need to be room temperature?
Baking recipes often call for room temperature ingredients because they are easier to combine together when they're warm and create a fluffier texture. Adding cold to warm, like cold eggs to warm butter, for example, can curdle the batter or produce a dense result.
My Recipe Essentials
Pyrex Vintage Mixing Bowl
My mom handed this bowl down to me, which she has had since 1967. So, I love it for that reason. I also love it because it is just the right size for mixing cake and bread batters and it has a "handle" and "spout" of sorts on either end, which makes holding onto it and spooning batter into a pan super easy. Plus there are gold roosters and eagles on it.
Pure Lemon Extract
I wanted this bread to be reallllly lemony, so in addition to the 2 lemons and lemon yogurt, I used a full tablespoon of lemon extract. Just to make it super puckery.
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