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!
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.