Lemon Blackberry Bread

A zesty lemon loaf filled with blackberries and topped with a delicious lemon glaze. This bread is so easy to make and perfect for a summer treat!

Blackberry lemon is the combo you’ve been missing! I love a good lemon loaf and nothing pairs better with fresh berries than lemon zest. It’s the perfect summer flavor pairing.

This Lemon Blackberry Bread is moist, tender, and stuffed with fresh blackberries. Dare I say my favorite part is the lemon glaze on top, it’s so good. You’ll want to lick the bowl after you make it!

If you love lemon as much as I do, be sure to try my Lemon Bars or my Lemon Poppyseed Scones. I also love my Blackberry Buttermilk Muffins!

Why You Should Make Lemon Blackberry Bread

• It’s delicious and perfect for summer. Blackberries are in peak season from June-October.
• This bread is so easy to make, all you need is one bowl! No extra dishes to wash in the end.
• If you don’t love blackberries, just sub for blueberries and you’ll have a delicious lemon blueberry loaf instead.
• The bread itself is great without the lemon glaze on top, so you can omit it for a less sweet treat!

Recipe Ingredients

Here are some notes on a few ingredients- please see the full ingredient list in the recipe card below!

• oil- I use vegetable oil, but canola or coconut would work fine for this recipe as well!
• yogurt- this recipe calls for full-fat Greek yogurt, or sour cream if you have that on hand! both work, but I wouldn’t substitute for low or no-fat options.
• blackberries- Fresh blackberries are my favorite, but you can use frozen ones as well! Add a few extra minutes to the baking time if you use frozen, and don’t defrost them before hand.
• lemon- You are going to want to use fresh lemon for this recipe because we need both lemon zest and lemon juice!

Step by Step Instructions

Step 1: Preheat the oven to 350° F. Line a 9×5 loaf pan with parchment paper leaving some overhang for easy removal, and set aside.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

In a large bowl, beat with an electric mixer or whisk together the greek yogurt, sugar, eggs, lemon zest, lemon juice, vanilla, and oil until well mixed. Add the dry ingredients to the wet and mix just until there are no streaks of flour left. Be careful not to overmix.

Step 3: In a small bowl, toss the sliced blackberries in 1 tbsp of flour, and then gently fold them into the batter.

Step 4: Pour the batter into the loaf pan and bake for 60-75 minutes, or until a toothpick inserted into the middle comes out clean. If the top of your bread is browning too quickly, cover loosely with foil for the last 10 to 15 minutes of baking.

Allow the cake to cool in the pan for about 20 minutes, and then carefully remove to cool completely on a wire rack.

Step 5: In a bowl, whisk powdered sugar and lemon juice together until smooth and clumps remain. If your glaze is too thick, add a tsp of lemon juice until you reach the desired consistency. If it’s too thin, add powdered sugar.

Once your loaf is cooled completely, pour glaze over the top and spread around. Allow the glaze to harden for about 20 minutes before cutting into the bread.

Why did the middle of my bread sink?

This could be happening for a few reasons. It might be that you underbaked your loaf, so cut it in half and see what the middle looks like. Make sure your toothpick comes out clean before removing it from the oven. It could also be that you overmixed your batter or that your oven is too hot! Use an oven thermometer when baking to make sure your oven temperature is accurate.

Why did my blackberries sink in the bread?

Berries tend to sink in cakes if the batter is too thin or there are too many berries. This cake batter should be thick enough to hold up the blackberries, especially if you toss them in flour before folding them in.

Tips and Tricks

• Make sure to line your pan with parchment paper and leave a little overhang, it makes it so much easier to remove after baking.
• If you want a stronger lemon flavor in your bread, you can add an extra tbsp of lemon zest (not juice).
• Cut your blackberries in half or quarters before tossing them with the flour.
• Spoon and level your flour- I always recommend spooning and leveling your flour when baking. Scooping the measuring cup right into the flour will actually compact the flour and give much more than the recipe calls for. To spoon and level, use a large spoon to gently scoop the flour into your measuring cup. Once it’s full, use a flat edge (like a butter knife) to gently scrape across the top of the measuring cup.
• Cover your lemon blackberry bread with foil in the last 10-15 minutes of baking to keep it from browning too quickly.

Storing & Freezing

This bread will stay fresh in an airtight container for up to 4 days at room temperature, and up to 1 week in the fridge. You can freeze this loaf after it has been baked and cooled completely.

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