Juicy blackberries, fresh lemon juice and a luscious lemony glaze highlight this Lemon Blackberry Bread. Made with simple ingredients that you likely have in your pantry, this delicious loaf cake tastes perfect with a cup of tea.
why you'll love this recipe
- simple ingredients and no fancy equipment needed.
- moist lemon bread with fresh blackberries studded throughout and a fresh lemon glaze. The perfect balance of sweet and tart.
- this loaf cake stores well and remains nice and moist and does not dry out.
- blackberries - use fresh berries or you can also use frozen berries. If you're lucky enough to find wild blackberries during blackberry season, they are amazing in this loaf!
A full list of ingredients with amounts may be found on the recipe card at the bottom of the page.
- Lemon juice and lemon zest - use only fresh lemon juice in this recipe as bottled lemon juice will not provide the same flavour.
- Eggs - large egg at room temperature egg. Take them out of the refrigerator 30 to 60 minutes before you start baking.
- Blackberries - fresh blackberries or frozen blackberries may be used for this recipe. If using frozen blackberries, toss blackberries in tablespoon of flour before adding to the batter.
- Vanilla extract - pure vanilla extract is best or you can also use artificial vanilla extract.
step by step instructions
1. In a large bowl, combine all purpose flour, baking powder, baking soda, salt, and granulated sugar. Mix well to combine.
2. Gently stir in blackberries and set aside. I cut the blackberries in half because they were quite large. If they are too heavy, they will sink to the bottom. Wild blackberries can be a bit smaller and go into the batter full size.
3. In a small bowl, beat egg, then add in melted butter, lemon juice and orange juice. Stir to combine.
Add dry ingredients to wet ingredients and stir until combined. Scrape sides of bowl.
Pour batter into greased loaf pan. You can also line your pan with parchment paper which makes it easy to lift out of the pan if you allow the edges to hang over.
Bake in 350°F oven for 50 to 60 minutes until cake tester inserted into the centre comes out clean or with moist crumbs.
Turn out onto wire rack and cool while preparing the glaze. The glaze is optional and this loaf cake is delicious with our without the addition of the frosting.
In a medium bowl, stir together lemon juice, lemon zest, melted butter, vanilla and powdered sugar. You may need to add a bit more juice or powdered sugar depending on the thickness. It should be easily spreadable.
Use a knife to spread the glaze top of the bread. It may drizzle down the sides as well. Allow the glaze to set 15 minutes before slicing.
storage & freezing instructions
Wrap cooled loaf in plastic wrap, then aluminum foil and store in freezer for up to two months. Alternatively, you can store the loaf in an airtight container.
The loaf may also be sliced and wrapped in individual pieces. Thaw at room temperature before serving.
White Chocolate Glaze
Melt white chocolate in microwave, stirring every 30 seconds until almost melted. Remove from microwave and continue to stir until melted. Drizzle melted chocolate over loaf. Allow to set 30 minutes before serving.