Blackberry Lemon Bread

This Blackberry Lemon Bread is an easy yet decadent dessert made with fresh blackberries, tangy lemon zest, and fresh lemon juice! To finish it off, we pour a thick sugar glaze on top!

This lemon blackberry bread will satisfy your sweet tooth. Serve it as a dessert or with a morning tea or coffee. With easy preparation and simple ingredients, you will have a moist and delicious lemon blackberry loaf.

Jump to:

• Ingredients
• Why You’ll Love this Recipe
• Equipment and Tools Needed
• Instructions
• Powdered Sugar Glaze
• Expert Tips and Tricks
• Substitutions and Variations
• Storage
• FAQ
• More Easy Dessert Recipes You’ll Love
• Related
• Recipe

Ingredients

• Flour: I used all-purpose flour.
• Baking powder: We need a little bit of baking powder to lift the bread.
• Milk: For this recipe, I used whole milk. Feel free to use milk of your choice. Please note that different milk (especially coconut milk or almond milk) changes the taste of the bread.
• Oil: I used canola oil for this recipe. Feel free to substitute for any other neutral oil of your choice.
• Eggs: We need three large eggs for this recipe.
• Granulated sugar: To add sweetness, we use granulated sugar.
• Blackberries: I used fresh blackberries. You can use frozen blackberries, but make sure to thaw them as much as possible to remove excess water. Read the following article to learn more about blackberry’s health benefits.
• Lemon zest and lemon juice: We need one lemon to zest and squeeze the juice. Use the fresh lemon. Otherwise, the lemon will be soft and hard to zest.
• Powdered sugar: To make the sugar glaze, we use powdered sugar.
• Vanilla sugar: I added vanilla sugar to the glaze to add flavor.

See recipe card for quantities.

Why You’ll Love this Recipe

• Preparation: This recipe requires minimal effort and is easy to prepare.
• Taste and texture: This lemon blackberry bread is moist, with a sweet and tangy taste and beautiful texture. Golden top with a fluffy inside.
• Easy storage: If you have any leftovers, store them in air-tight containers at room temperature.

Equipment and Tools Needed

• Spatula
• Measuring cups and spoons
• Mixer
• Fine mesh strainer
• Loaf pan
• Cooling wire rack

Instructions

1. Preheat the oven to 350 Fahrenheit and grease the baking pan (I used the regular loaf pan). Also, line the pan with the parchment paper, leaving a little extra on both sides. This will help you easily remove the bread from the pan.
2. Zest one lemon and squeeze the lemon juice from that same lemon – keeping them into separate bowls.
3. Wash the blackberries and put them on a paper towel, and pat them dry.
4. Break the eggs into a small bowl and add them to the mixer bowl. Add granulated sugar and mix on medium-high speed for a couple of minutes.
5. Add flour and baking powder and mix until combined.
6. Lower the mixer speed, and gradually add the flour and baking powder mixture to the mixer bowl. Add oil and milk alternately. Mix on medium-high speed until combined. Scrape the edges of the mixer bowl to ensure there are no crumbles left.
7. Coat the blackberries with a little bit of flour. This will ensure they don’t fall to the bottom of the pan. Turn off the mixer and add blackberries to the mixer bowl. Gently mix with a spatula until combined.
8. Pour the batter into the loaf pan and put it into the oven.
9. Bake for 45-50 minutes. The blackberry bread will be slightly domed and golden on top. Remove from the oven for the doneness with the wooden skewer. If the skewer has a wet batter, loosely cover the loaf pan with the aluminum foil and return to the oven for another 10 minutes.
10. Remove from the oven and let cool for 10-15 minutes before removing the bread from the loaf pan.
11. Put the bread onto a wire rack, loosely cover with the dry kitchen towel, and let cool for 2 hours.
12. To prepare the glaze, add powdered sugar, vanilla sugar, and milk into a small bowl and mix until combined. Pour the sugar glaze on the bread and let sit for 15 minutes.
13. Slice the bread and enjoy!

Powdered Sugar Glaze

The powdered sugar glaze for this recipe requires only three ingredients and easy preparation.

The consistency of the sugar glaze is thick enough, so you can easily pour it on the blackberry bread. To make a thicker glaze, add more powdered sugar. Please note that this will add additional sweetness.

I would not recommend adding more milk to the glaze since the glaze will be too runny.

Expert Tips and Tricks

• Coat the blackberries: After washing and tap drying them, coat them with a little bit of flour. This will help the blackberries not fall to the bottom of the batter.
• Crack the eggs into a separate bowl: To avoid spoiled eggs or eggshell pieces, I recommend cracking the eggs into a separate bowl before adding them to other ingredients.
• Use fresh fruit: Fresh fruit will make a massive difference in this recipe. I recommend using fresh lemons and blackberries. Otherwise, the taste will be different.
• Sift powdered sugar: If your powdered sugar is exposed to moisture, it will have many hard nuggets. To fix this, sift the powdered sugar using the fine mesh strainer and then use it to make a powdered sugar glaze.

Substitutions and Variations

• Use different fruit: Feel free to use other berries, like raspberries, blueberries, or even a mix.
• Add chocolate: Add chopped dark chocolate or semi-sweet chocolate chips if you want to add more sweetness.
• Add nuts: Want to add a little crunch? Add chopped almonds for added crunch and texture.
• Use vanilla bean paste: If you don’t have vanilla sugar, feel free to use vanilla bean paste. This will add specks to the glaze from the vanilla bean seeds. Just a little will go a long way. Make sure not to add too much since it will change the thickness of the glaze.
• Modify glaze: If you want to add some color to the sugar glaze, add a couple of blackberries, but make sure they are muddled to avoid large pieces. This will give the sugar glaze beautiful light purple color.

Storage

Store in the air-tight container at room temperature for a couple of days. I usually put a paper towel on the bottom of the container if there is any excess oil. Also, the powdered sugar glaze will be sticky.

FAQ

More Easy Dessert Recipes You’ll Love

• Walnut Strudel
• Butterscotch Rum Cake
• Summer Raspberry Cake
• Mini Bundt Cakes
• Lemon Meringue Slice – Sampita
• Walnut Bundt Cake
• The Best Homemade Apple Pie
• Gurabije – Lard Cookies
• Walnut Cookies – Sape Recipe
• Vanillekipferl – Vanilla Crescent Cookies

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