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Slices of blackberry lemon bread drizzled with icing.
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4.75 from 8 votes

Blackberry Lemon Bread

This incredibly moist, sweet, and citrusy Blackberry Lemon Bread is the perfect treat to enjoy any time of the day! It is perfect with your morning coffee, an afternoon cup of tea, or even as a sweet nibble to appease your midnight cravings! A quick bread recipe that is ready to bake in just 15 minutes!   
Prep Time15 minutes
Cook Time55 minutes
Cooling Time10 minutes
Total Time1 hour 20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: Blackberry Bread, Blackberry Lemon Bread, Blackberry Lemon Loaf, Blackberry Lemon Loaf bread, Blackberry Lemon Loaf Cake, Blackberry Lemon Muffins, Lemon Bread
Servings: 1 loaf
Calories: 3299kcal

Ingredients

  • 1 cup all-purpose flour plus 2 teaspoons to toss with blackberries
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup sugar
  • 2 tablespoons lemon zest Meyer Lemon
  • 3 large eggs room temperature
  • ½ cup salted butter melted
  • 1 cup sour cream room temperature
  • 2 tablespoons fresh lemon juice you can substitute heavy cream for a less tart glaze
  • 1 teaspoon vanilla extract
  • 1 cup blackberries fresh

Lemon Glaze:

  • 1 cup powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 whole lemon zest
  • 1 teaspoon salted butter

Instructions

  • Spray or grease an 8.5-inch loaf pan and line it with parchment paper.
  • In a medium mixing bowl, whisk together the flour (when measuring the flour-spoon into the measuring cup and level off with a knife), baking powder, and salt. Then, set this aside.
  • Place the sugar and fresh lemon zest into a food processor to make lemon sugar. (Pulse it together until it is blended together.)
  • In a separate bowl, mix together the eggs, lemon sugar (that you blended in the food processor), sour cream, melted butter, lemon juice, and vanilla.
  • Stir the dry ingredients into the large bowl with the wet ingredients. If you are using a stand mixer, use the paddle attachment. (An electric mixer also works well.) It is best to use low speed. Do not overmix or your loaf will be dense instead of light.
  • Toss the blackberries with 2 teaspoons of flour. Then gently fold them into the batter.
  • Scrape the batter into the prepared loaf pan.
  • Bake the loaf on the middle rack at 350 degrees for 50 minutes (45 minutes if using a convection setting). There should be a slight dome on the loaf and a toothpick/cake tester inserted should come out clean. Add 5 more minutes if needed. If the top is getting too brown, cover it with tin foil.
  • While the lemon loaf is baking, make the glaze. Stir powdered sugar and lemon juice together in a large measuring cup or microwave-safe bowl. Add lemon zest and butter. Microwave until butter is melted. Then whisk together well. If the glaze is too thick, add lemon juice. If it is too thin, add confectioners sugar.
  • Cool for at least 10 minutes in the pan. Then remove to a cooling rack. Drizzle glaze over the top of the bread.

Notes

STORAGE NOTES:
Once the blackberry lemon loaf has completely cooled down, cover it with plastic wrap or store it in an airtight container. It can be kept for up to 4 days at room temperature, longer if kept in the fridge. It can also be frozen for up to 4 months.
FREQUENTLY ASKED QUESTIONS
I don’t have sour cream – is there a substitute?
A great substitute would be 1 cup of full-fat greek yogurt. If you don’t have this, you could substitute 1 cup of buttermilk or 1 cup of whole milk.  
Can I use unsalted butter?
Sure, just add a pinch of salt to the unsalted butter.
Is there a substitute for the butter?
Coconut oil is a great option!
Could I use frozen rather than fresh berries?
Absolutely. Just allow them to thaw for about 30 minutes on paper towels, to absorb the excess juice, before adding them to the batter.
If I’d like to make 2 loaves, can I just double this recipe?
 Yes, that works well, and someone would love to receive this as a gift!

Nutrition

Calories: 3299kcal | Carbohydrates: 445g | Protein: 40g | Fat: 158g | Saturated Fat: 92g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 42g | Trans Fat: 4g | Cholesterol: 932mg | Sodium: 2840mg | Potassium: 1023mg | Fiber: 13g | Sugar: 334g | Vitamin A: 5522IU | Vitamin C: 72mg | Calcium: 686mg | Iron: 10mg