Blackberry Lemon Bread

Why You’ll Love This Recipe

I love this recipe because it combines two of my favorite flavors—blackberry and lemon—into one delicious loaf. The blackberry jam and fresh berries create a swirl of intense flavor throughout the bread, while the lemon zest and glaze brighten it up. The texture is incredibly moist, thanks to the sour cream, making each slice tender and flavorful. Plus, it’s so simple to make, with ingredients that are easy to find and minimal prep time involved. This bread is perfect for any occasion and makes a lovely homemade gift, too!

Ingredients

For the Blackberry Lemon Bread:

1 ⅔ cups all-purpose flour (200 grams)

2 teaspoons baking powder

¼ teaspoon salt

1 cup granulated sugar

Zest from 1 lemon

½ cup sour cream (room temperature)

3 large eggs (room temperature)

½ teaspoon vanilla extract

¼ teaspoon lemon oil

½ cup vegetable oil

5 tablespoons blackberry jam

2 to 4 drops blue food coloring (optional)

1 cup blackberries, tossed with 1 tablespoon flour

For the Lemon Glaze:

1 cup powdered sugar

Pinch of salt

2 to 3 tablespoons fresh lemon juice

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Step 1: Prepare the Bread

Preheat the oven to 350°F (175°C). Spray an 8-1/2 x 4-1/2 inch loaf pan with cooking spray or line it with parchment paper.

In a small bowl, I combine the flour, baking powder, and salt, whisking or sifting to ensure the ingredients are well mixed.

In a large mixing bowl, I place the sugar and lemon zest, rubbing the zest into the sugar with my fingers to release its oils. Then, I add the sour cream, eggs, vanilla, and lemon oil, whisking everything together until smooth.

Gradually, I stir in half of the dry ingredients, followed by the second half, until just combined.

Pour the oil into the batter gradually, stirring constantly with a silicone spatula.

In a small bowl, I take ½ cup of the batter and stir in the blackberry jam and optional food coloring.

Stir the blackberries into the remaining batter and pour about 2/3 of it into the prepared loaf pan.

I pour the blackberry jam batter over the base and top it with the remaining batter. Use a skewer or knife to gently swirl the jam and batter together for a marbled effect.

I bake the loaf for 55-65 minutes, or until the loaf begins to pull away from the pan’s edges and a toothpick comes out clean or with a few crumbs attached.

Once baked, I let the loaf cool in the pan for 5-10 minutes before running a knife around the edges and removing it from the pan. I let it cool completely on a wire rack.

Step 2: Prepare the Lemon Glaze

For the glaze, I whisk together the powdered sugar and salt in a bowl. Then, I slowly add lemon juice, one tablespoon at a time, until the glaze reaches my desired consistency (I prefer it a little thicker).

Once the loaf has cooled, I drizzle the glaze over the top and let it sit at room temperature for about 10 minutes, or until the glaze firms up.

Servings and Timing

Servings: 1 loaf (approximately 12 slices)

Prep Time: 30 minutes

Cooking Time: 55-65 minutes

Total Time: 1 hour 30 minutes

Variations

Use Greek Yogurt: I can swap the sour cream for Greek yogurt to make the bread a bit healthier while still keeping it moist.

Add Nuts: For a bit of crunch, I could add a handful of chopped walnuts or almonds to the batter.

More Intense Blackberry Flavor: I could increase the amount of blackberry jam or add extra fresh blackberries for a stronger berry flavor.

Storage/Reheating

This Blackberry Lemon Bread can be stored at room temperature for up to 1 day or in the fridge for up to 4 days. After it cools completely, I wrap it tightly in plastic wrap to prevent it from drying out. If I have leftovers, I can also freeze slices of the bread for up to 3 months—just be sure to wrap them well before freezing.

FAQs

Can I make this bread ahead of time?

Absolutely! This bread actually gets better the next day, as the flavors have more time to meld. I can make it the day before I plan to serve it and store it at room temperature or in the fridge.

Can I use frozen blackberries?

Yes, frozen blackberries work great! I just need to add them directly to the batter while they are still frozen to prevent them from turning mushy. If the berries are large, I can thaw and halve them before adding them to the batter.

Can I make this bread without the food coloring?

Yes! The food coloring is purely for visual effect, so I can skip it if I prefer a more natural look. The blackberry swirl will still be beautiful and flavorful without it.

How can I prevent the blackberries from sinking to the bottom?

Tossing the blackberries in flour before adding them to the batter helps prevent them from sinking. If I’m using very large berries, I can cut them in half to help them distribute more evenly throughout the loaf.

Can I make this without the lemon glaze?

Yes, the bread is delicious on its own without the glaze. If I prefer a less sweet option, I can skip the glaze or substitute it with a light dusting of powdered sugar.

Conclusion

Blackberry Lemon Bread is a delightful treat that perfectly balances the tartness of lemon with the sweetness of blackberries. With its moist texture and beautiful swirl, it’s not only a delicious bread but also a showstopper at any gathering. Whether served as a dessert, breakfast, or snack, this bread is sure to become a favorite in my baking repertoire.

Print