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Cookhouse Diary » Recipes » Dessert

Blackberry Lemon Bread

Published: May 14, 2023 · Modified: Jan 23, 2024 by Nataša · This post may contain affiliate links · Leave a Comment

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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!

Blackberry lemon bread on a wooded board with fresh blackberries and sugar glaze.

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
  • Instructions
  • Powdered Sugar Glaze
  • Expert Tips and Tricks
  • Substitutions and Variations
  • Storage
  • FAQ
  • More Easy Dessert Recipes You’ll Love
  • Related
  • Recipe

Ingredients

Blackberry lemon bread ingredients overhead shot.
  • 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.

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!
Lemon blackberry bread head-on shot.
Lemon blackberry bread slices head-on shot.

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.

Powdered sugar glaze in a small bowl overhead shot.
Blackberry lemon bread with sugar glaze overhead shot.

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.
Blackberry lemon bread sliced on a wooden board.

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.
Blackberry lemon bread pieces with a powdered sugar glaze.

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

What type of baking pan should I use?

I used the regular loaf pan which is 9×5.

Can I use frozen blackberries?

Yes but make sure to thaw them to remove the excess liquid.

Can I use different berries?

Yes! Feel free to use different berries like raspberries or blueberries. Please refer to the Ingredient Substitutions and Recipe Variations section for more information.

More Easy Dessert Recipes You’ll Love

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  • Lemon Meringue Slice – Sampita
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Recipe

Blackberry lemon bread sliced pieces.

Blackberry Lemon Bread

Nataša
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!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 1 hour hr
Total Time 1 hour hr 15 minutes mins
Course Dessert
Cuisine American
Servings 8
Calories 416 kcal

Equipment

  • Loaf pan
  • measuring cups and spoons
  • A spatula
  • Bowls

Ingredients
  

Blackberry Lemon Bread

  • 2 cups all-purpose flour
  • 3 teaspoon baking powder
  • ½ cup whole milk
  • 0.4 cup canola oil
  • 3 large eggs
  • 1 cup granulated sugar
  • 1 ½ cup fresh blackberries
  • Fresh lemon juice (from one lemon)
  • Lemon zest (from one lemon)

Powdered Sugar Glaze

  • 1 cup powdered sugar
  • 1 bag vanilla sugar
  • 2 ½ tablespoon whole milk
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Instructions
 

  • 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.
  • Zest one lemon and squeeze the lemon juice from that same lemon – keeping them into separate bowls.
  • Wash the blackberries and put them on a paper towel, and pat them dry.
  • 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.
  • Add flour and baking powder to the medium-size bowl and mix until combined.
  • 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.
  • Coat the blackberries with a little bit of flour. Turn off the mixer and add blackberries to the mixer bowl. Gently mix with a spatula until combined.
  • Pour the batter into the loaf pan and put it into the oven.
  • Bake for 45-50 minutes. The blackberry bread will be slightly domed and golden on top. Remove from the oven and check for the doneness of the wooden skewer. If the skewer has a wet batter, loosely cover the loaf pan with aluminum foil and return to the oven for another 10 minutes.
  • Remove from the oven and let cool for 10-15 minutes before removing the bread from the loaf pan.
  • Put the bread onto a wire rack, loosely cover with the dry kitchen towel, and let cool for 2 hours.
  • 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.
  • Slice the bread and enjoy!

Nutrition

Serving: 1gCalories: 416kcalCarbohydrates: 68gProtein: 6gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.05gCholesterol: 64mgSodium: 191mgPotassium: 131mgFiber: 2gSugar: 42gVitamin A: 179IUVitamin C: 6mgCalcium: 135mgIron: 2mg
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Hi, I’m Nataša – a Serbian-born blogger sharing Balkan comfort food and cozy drinks. These recipes are rooted in tradition and tested in my kitchen.

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