Blackberry Lemon Bread
A moist and tangy loaf bursting with fresh blackberries and lemon zest, perfect for breakfast, dessert, or an afternoon snack. Quick to prepare, naturally flavorful, and versatile for everyday enjoyment.
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.
