This Blackberry Lemon Bread is a delightful balance of sweet and tangy, featuring juicy blackberries and zesty lemon in every bite.
Rich in protein from eggs and healthy fats from butter, it’s fiber-friendly thanks to fresh fruit and flour.
Quick to prepare and perfect for breakfast, snacks, or dessert, it’s a versatile, crowd-pleasing loaf for everyday cooking.
Blackberry Lemon Bread
Equipment
- 8.5" x 4.5" loaf pan, greased and lined
- Medium mixing bowl
- Food Processor or Blender
- Rubber spatula
- Small saucepan or microwave-safe bowl
Ingredients
For the Bread:
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 3 large eggs room temperature
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- ¾ teaspoon baking powder
- ¼ cup sour cream room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1 cup blackberries cut into quarters
- 1 tablespoon flour for tossing blackberries
For the Glaze:
- 4 blackberries
- 1 tablespoon heavy cream
- 1 tablespoon fresh lemon juice
- 1 cup powdered sugar sifted
Instructions
- Prepare the Loaf Pan: Grease your 8.5" x 4.5" loaf pan thoroughly with butter or non-stick spray. Line the bottom and sides with parchment paper to ensure the bread releases easily after baking. Lightly tap the pan to remove excess butter. Setting up your pan properly now will save you from frustrating sticking issues later.
- Prep the Blackberries: Wash your blackberries gently and pat them dry with a paper towel. If the berries are small, cut them into quarters; if they’re larger, cut them into eighths. Place the cut berries in a small bowl and sprinkle 1 tablespoon of flour over them. Toss gently until all berries are lightly coated—this helps prevent them from sinking to the bottom during baking. Set aside.
- Melt the Butter: Measure 1 cup of unsalted butter and melt it either in a small saucepan over low heat or in a microwave-safe bowl in short bursts, stirring in between. Be careful not to overheat; you want melted butter, not browned. Once melted, set aside to cool slightly so it doesn’t cook the eggs in the next step.
- Mix Dry Ingredients: In a medium mixing bowl, combine 2 cups of all-purpose flour, ¾ teaspoon baking powder, and 1 teaspoon kosher salt. Whisk them together until fully incorporated. This ensures even distribution of leavening and seasoning, which will make your bread rise consistently and taste balanced.
- Infuse Sugar with Lemon Zest: Place 1 ½ cups granulated sugar and the zest of 1 lemon into a food processor or high-speed blender. Blend for 20–30 seconds until the sugar takes on a pale yellow color and the lemon oils are released. This step intensifies the lemon flavor throughout the bread, giving it a fresh, aromatic lift.
- Combine Wet Ingredients: Add the melted butter, 3 eggs, ¼ cup sour cream, 1 teaspoon vanilla extract, and 1 tablespoon fresh lemon juice to the sugar-lemon mixture in the processor. Blend for about 20 seconds until smooth and fully combined. You should see a thick, creamy mixture with a glossy texture.
- Fold Wet and Dry Ingredients: Pour the wet mixture into the bowl with your dry ingredients. Using a rubber spatula, gently fold until just combined. Avoid overmixing; stop when there are no visible streaks of flour. Overmixing can make the bread dense.
- Incorporate Blackberries: Add your prepared blackberries to the batter. Gently fold them in with a spatula, being careful not to crush the fruit. Folding gently ensures the berries stay evenly distributed, providing bursts of flavor in every slice.
- Transfer Batter to Pan: Pour the batter into your prepared loaf pan. Tap the pan lightly on the countertop a few times to release any trapped air bubbles. This helps create a more even texture and prevents large holes from forming inside the loaf. Smooth the top lightly with your spatula.
- Bake the Bread: Place the loaf in a preheated oven at 325°F (170°C). Bake for 80–90 minutes, testing doneness by inserting a toothpick or skewer in the center; it should come out clean. If the top starts to brown too quickly, loosely cover with aluminum foil. After baking, remove the pan from the oven and allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack to cool completely.
- Prepare the Glaze: While the bread cools, prepare the blackberry lemon glaze. Blend 4 blackberries into a smooth puree. In a small bowl, whisk together the puree with 1 cup powdered sugar, 1 tablespoon heavy cream, and 1 tablespoon fresh lemon juice. Adjust the consistency by adding more sugar if too thin or more cream if too thick.
- Glaze the Bread: Once the loaf is completely cooled, drizzle the glaze over the top evenly. Use a spatula or the back of a spoon to spread it gently if needed. Allow the glaze to set for 10–15 minutes before slicing. The glaze adds a tangy, fruity finish that complements the moist, tender crumb beautifully.
- Serve and Enjoy: Slice the bread into 12 even pieces. Enjoy as a breakfast treat, a mid-afternoon snack, or a dessert. This bread pairs perfectly with a cup of tea or coffee, and the combination of tangy lemon, sweet blackberries, and buttery crumb makes it irresistibly satisfying.
Notes
- Use room-temperature butter and eggs for a smooth, creamy batter and tender crumb.
- Toss blackberries in flour before folding to prevent them from sinking to the bottom.
- For very juicy berries, gently press out excess moisture to avoid a wet batter.
- Zest the lemon directly over the sugar to release fragrant oils and enhance flavor.
- Lightly tap the pan after pouring batter to remove air bubbles and ensure even texture.
- Avoid overmixing the batter after combining wet and dry ingredients to prevent a dense loaf.
- Cover the loaf with foil if it starts browning too quickly in the oven.
- Allow the bread to cool completely before glazing to prevent the glaze from sliding off.
Chef’s Secrets: Insider Baking Techniques
One secret to achieving a soft, fluffy crumb is folding rather than vigorously stirring the batter after combining wet and dry ingredients.
Overmixing can develop gluten and make the loaf dense.
Using sour cream adds a subtle tang and contributes to a tender texture, while the combination of lemon juice and zest gives the bread a bright, fresh flavor without overpowering the natural sweetness of the blackberries.
For the glaze, adjust the thickness carefully too thin will run off, too thick may be difficult to spread.
A well-balanced glaze enhances both flavor and visual appeal.
Serving Suggestions: Creative Enjoyment Ideas
Serve slices of this bread slightly warm with a pat of butter or a dollop of whipped cream for breakfast or brunch.
It pairs beautifully with tea, coffee, or even sparkling lemonade for a refreshing treat.
For a dessert twist, serve alongside vanilla ice cream or drizzle with extra fresh berry compote.
You can also cut the loaf into smaller squares for an elegant snack platter, perfect for parties, picnics, or afternoon tea gatherings.
Storage Tips: Keeping Bread Fresh
This loaf stays fresh at room temperature for up to four days if wrapped tightly in plastic wrap or stored in an airtight container.
For longer storage, slice and individually wrap pieces in plastic or parchment, then freeze for up to two months.
To defrost, leave slices in the refrigerator overnight or at room temperature for a few hours.
Reheating gently in the oven or toaster enhances freshness, restoring the slightly crisp crust while keeping the interior soft and moist.
Avoid storing in direct sunlight or humid areas to prevent spoilage.
Frequently Asked Questions
1. Can I use frozen blackberries instead?
Yes, but thaw them first and gently pat dry to remove excess moisture. Toss them in flour before folding into the batter to prevent them from releasing too much juice and weighing down the bread.
2. Can I substitute the butter with a healthier option?
You can use plant-based butter or coconut oil, but the flavor and texture may slightly differ. Stick to the same measurement to maintain the moisture balance.
3. How can I make the bread extra lemony?
Add an extra teaspoon of lemon zest or increase the lemon juice slightly. Zesting directly over sugar helps release essential oils, intensifying the aroma and flavor without adding more liquid.
4. What should I do if the bread browns too quickly?
Cover the loaf loosely with aluminum foil during the last 20–30 minutes of baking. This will prevent over-browning while allowing the interior to cook thoroughly.
5. Can I make mini loaves or muffins instead?
Absolutely! Divide the batter into muffin tins or smaller loaf pans. Reduce baking time to 25–35 minutes for muffins or 50–60 minutes for mini loaves, checking with a toothpick for doneness.
