Blackberry Lemon Bread
A simple pound cake filled with sweet, tart blackberries. It's buttery, moist and lightly scented with lemon and rose water. Top with a delicious lemon maple glaze.
Line 9×5 loaf pan with parchment paper. Preheat oven to 350F (177C). Move an oven rack to the lower third of the oven.
Whisk together flours, baking powder and salt.
Pour the sugar into a small mixing bowl. Zest the lemons into the sugar. Pour the rose water and vanilla extracts into the sugar. Using your hands, a small spoon or whisk, work the sugar and flavorings together until a wet, sand like texture forms.
Beat the butter until light and fluffy. Beat the sugar in until fully dissolved. Slowly beat in eggs.
Gently fold in the yogurt, sour cream and milk until just combined. Fold in the blackberries.
Pour the batter into the prepared pan.
Bake at 350F (177C) for 60-70 minutes in the lower third of the oven.
Cool the cake in the pan for 10 minutes. Remove to cool at room temperature for 45-50 more minutes.
Whisk the powdered sugar, maple syrup and 1 tbsp of lemon juice together. Pour the glaze over a mostly cooled cake. Allow 1 hour for the glaze to fully set. Slice and enjoy!
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