Lemon Blackberry Bread

5 from 4 votes

Lemon Blackberry Bread is a bright and sunny burst of summer, studded with juicy blackberries and drizzled with a puckery citrus glaze. Blackberry lemon loaf cake is a delicious treat that's satisfying enough for breakfast and sweet enough for dessert.

Prep Time10

Cook Time50

Course: Breakfast, Dessert, Snack

Cuisine: American

Servings:

Calories: 292kcal

Author: Cara Lanz

Ingredients

1 cup sugar
½ cup unsalted butter, softened
2 large eggs, room temperature
zest of 2 lemons
4 tablespoons fresh lemon juice from 2 lemons
1 tablespoon lemon extract (yes, tablespoon)
1 cup lowfat vanilla Greek yogurt, room temperature plain or lemon yogurt also work
2 cups flour
½ teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
2 cups blackberries

Lemon Glaze Ingredients

1 cup powdered sugar
zest of 1 lemon
1 tablespoon butter, melted and cooled
2 tablespoons lemon juice

Instructions

Preheat oven to 350. Line loaf pan with parchment paper.
Wash and rinse blackberries, pat dry with paper towels to remove excess moisture. Halve or quarter the blackberries if they are very large.
In a large bowl, cream butter and sugar with a mixer at medium speed until light and fluffy.
Mix in eggs one at a time. Add lemon extract, lemon juice and zest, and Greek yogurt. Mix well, scraping down the sides of the bowl.
Sift the flour, salt, baking powder, and baking soda into the wet ingredients. If you don't have a sifter, whisk the dry ingredients in a separate bowl, and add them to the batter.
Stir the batter until just combined. Do not over mix.
Gently fold about ⅔ of the blackberries into the batter.
Pour batter into the prepared loaf pan. Place remaining blackberries on top of the bread, pressing some into the batter. Use a spatula or knife to smooth out the top of the batter.
Bake on the middle rack for 50-60 minutes until golden brown. A toothpick inserted into the center of the bread should come out clean or with moist crumbs.
If the top starts to get too dark before it's done baking, loosely cover the pan with foil.
Cool bread in the pan on a wire rack for 20 minutes. Remove the baked loaf from the pan and cool completely on a cooling rack.
Place powdered sugar, lemon zest, and melted butter in a medium bowl. Add the lemon juice, one tablespoon at a time, and stir until it reaches drizzling consistency. I usually use two tablespoons of lemon juice.
Drizzle glaze over the bread. Let the glaze set, then serve!

Video

Notes

Line the pan with parchment paper to ensure even browning and make it easy to lift the bread right out!

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.

Be careful not to overmix the batter. Stir until the flour mixture is just incorporated.

Nutrition