Lemon blackberry loaf is a soft, moist and flavorful quick bread filled with vibrant lemon flavor with pockets of sweet, jammy blackberries. Top this lemon blackberry cake loaf with a fresh lemon glaze. It’s the perfect, easy quick bread for breakfast, brunch or dessert.
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Why Make This Recipe
I absolutely love making loaf cakes. They’re easy to make, mostly one bowl and are the perfect sweet treat no matter the season. My Lemon Loaf, Blueberry Pound Cake, Peach Bread and Pineapple Bread and are just a few of my favorite fruit based loaf cake recipes on the blog. This lemon blackberry bread is another delicious loaf cake recipe I know you will love.
- It has the perfect moist, fluffy and tender texture. This lemon loaf with blackberries has the perfect light, buttery and tender crumb.
- Tons of lemon flavor. From the lemon zest, to the freshly squeezed lemon juice, the pockets of jammy blackberries and the sweet and tart fresh lemon glaze, there’s vibrant flavor in every bite.
- Easy to make with simple ingredients. This blackberry lemon loaf is made with simple ingredients that come together quickly and easily, making it the perfect little lemon blackberry cake for any occasion.
Ingredients and Substitutions
This lemon glazed blackberry loaf cake requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. If needed use the suggested substitutions.
- All Purpose Flour: To make this blackberry lemon loaf gluten free, use a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Measure based off the weight (210 g) instead of cup for cup.
- Granulated Sugar: This recipe hasn’t been tested with alternative sugars. However, maple sugar would be a good substitute to make this lemon blackberry bread refined sugar free.
- Fresh Lemon Juice and Lemon Zest: This wouldn’t be a lemon blackberry cake without the lemons. Use lemons if at all possible, but know it’s possible to use an equal amount of any tart citrus fruit in this recipe.
- Oil: Any neutral tasting oil will work well. You can also use melted unsalted butter if you like.
- Sour Cream: Feel free to use an equal amount of buttermilk or full fat greek yogurt in place of the sour cream.
- Blackberries: Use fresh, in season, ripe and not too soft blackberries. If needed, frozen blackberries can be used. There is no need to thaw the blackberries, but note that the baking time will be longer.
How To Make
Learn how to make lemon blackberry loaf in a few easy steps.
- Preheat the oven to 350 F (170 C). Line a 8.5 x 4.5 or 9 x 5 loaf pan with parchment paper along the bottom and long sides, leaving a bit of overhang on the two long sides. In a large bowl, whisk the flour, baking powder and salt together until well combined.
- In another large mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand. Whisk in the oil, followed by the eggs, lemon juice, vanilla extract and sour cream until smooth and well combined. Whisk the dry ingredients into the wet until just combined. Stir in the flour coated blackberries and mix until just combined.
- Evenly spread the lemon and blackberry cake batter into the prepared loaf pan. Bake the loaf cake for 45 - 55 minutes or until a toothpick inserted into the center of the moist blackberry lemon bread comes out with a few moist crumbs. Cool the cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the lemon icing.
- In a mixing bowl, whisk the powdered sugar with freshly squeezed lemon juice until well combined. Pour the glaze over the cooled lemon loaf. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.
How To Store, Freeze and Thaw
- Store: Place the lemon blackberry loaf in an airtight container at room temperature for 3 - 4 days.
- Freeze: Individually wrap each slice of lemon and blackberry loaf in plastic wrap. Place each wrapped slice in a ziplock bag. Store in the freezer for up to 3 months.
- Thaw: Remove your desired number of pieces to sit out at room temperature or in the fridge until fully thawed and enjoy. If you plan on freezing the lemon blackberry loaf cake, I suggest skipping the glaze.
M’s Expert Tips
- Zest the lemons directly into the sugar. Zesting the lemon directly into the sugar catches all the citrus oils. This is where so much of the lemon fragrance and taste is.
- How to choose blackberries. Use fresh, in season, ripe and not too soft blackberries. If needed, frozen blackberries can be used. There is no need to thaw the blackberries, but note that the baking time will be longer.
- Bring cold ingredients to room temperature. This allows the ingredients to mix together more evenly which requires less mixing, resulting in moist and perfectly mixed lemon blackberry bread.
- Don’t overmix the lemon blackberry cake batter. This recipe calls for mixing the ingredients together by hand, so this shouldn't be an issue. However, once the dry ingredients are mixed into the wet ingredients, make sure to mix until everything is just combined. A few streaks of flour is fine.
- Use a 8.5 x 4.5 loaf pan. To get more of a dome, bake this blackberry lemon loaf in a slightly smaller loaf pan. The baking time will be slightly longer than 45 minutes.
FAQs
Can I make this lemon blackberry cake loaf in a different pan?
You can bake this loaf cake in a circular 8 inch (20 cm ) or 9 inch (23 cm) pan for 25 - 35 minutes. You can also bake this lemon blackberry loaf recipe in a muffin tin for about 18 - 20 minutes.
What is the best oil for this lemon and blackberry quick bread?
Any neutral tasting baking oil such as canola oil, grapeseed oil, vegetable oil or a very light tasting olive oil work well.
Do I need to coat the blackberries in flour?
Yes, lightly coating berries in flour can help prevent them from sinking by absorbing some of the liquid released from the berries while baking.
How do you keep lemon and blackberry loaf fresh?
Keep this blackberry lemon loaf in an airtight container or wrapped in plastic wrap at room temperature.
Other Lemon and Blackberry Recipes to Try
- Blackberry Muffins
- Blackberry Coffee Cake
- Lemon Olive Oil Cake
- Lemon Brownies
If you try this Lemon Blackberry Loaf recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! Happy Baking! -M
Lemon Blackberry Loaf
This lemon blackberry loaf is a soft, moist, and flavorful quick bread filled with fresh lemon juice and zest, with pockets of sweet, jammy blackberries. Topped with a tart lemon glaze, this easy blackberry lemon cake loaf is perfect for breakfast, brunch or dessert.
Equipment
- 1 8.5X4.5 loaf pan (or 9X5 loaf pan) aluminum preferred
- 1 sheet parchment paper
- 2 large mixing bowls
- 1 citrus zester and juicer (or reamer)
Ingredients
Lemon Blackberry Loaf
- 1¾ cup (210 g) all purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup (200 g) granulated sugar
- 2 lemons zested
- ½ cup (120 ml) neutral baking oil (canola, olive oil, vegetable oil, etc.)
- 2 large eggs, room temperature
- ½ cup (120 g) sour cream or yogurt, room temperature
- ¼ cup (60 ml) freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blackberries (tossed in 1 tablespoon flour)
Lemon Glaze
- 1 cup (120 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) freshly squeezed lemon juice
Instructions
- Preheat the oven to 350 F (170 C). Line a 8.5 x 4.5 or 9 x 5 loaf pan with parchment paper along the bottom and long sides, leaving a bit of overhang on the two long sides.
- In a large bowl, whisk the flour, baking powder and salt together until well combined.1¾ cup (210 g) all purpose flour, 2 teaspoons baking powder, ½ teaspoon salt
- In another large mixing bowl, mix the sugar and lemon zest together until well combined and like the consistency of wet sand. Whisk in the oil, followed by the eggs, lemon juice, vanilla extract and sour cream until smooth and well combined.Whisk the dry ingredients into the wet until just combined. Stir in the flour coated blackberries and mix until just combined. Evenly spread the lemon and blackberry cake batter into the prepared loaf pan.1 cup (200 g) granulated sugar, 2 lemons zested, ½ cup (120 ml) neutral baking oil , 2 large eggs, room temperature, ½ cup (120 g) sour cream or yogurt, room temperature, ¼ cup (60 ml) freshly squeezed lemon juice, 1 teaspoon vanilla extract , 1 cup fresh or frozen blackberries (tossed in 1 tablespoon flour)
- Bake the loaf cake for 45 - 55 minutes or until a toothpick inserted into the center of the moist blackberry lemon bread comes out with a few moist crumbs.
- Cool the cake in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan. Cool completely before topping with the lemon icing.
- In a mixing bowl, whisk the powdered sugar with freshly squeezed lemon juiceuntil well combined. Pour the glaze over the cooled lemon loaf. Allow 30 - 45 minutes for the glaze to set, slice and enjoy.1 cup (120 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) freshly squeezed lemon juice
Notes
Store: Place the lemon blackberry loaf in an airtight container at room temperature for 3 - 4 days.
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