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.

Step 1:  

Whisk together flours, baking powder and salt.

Step 2:  

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.

Step 3:  

Beat the butter until light and fluffy. Beat the sugar in until fully dissolved. Slowly beat in eggs. 

Step 4:  

Gently fold in the yogurt, sour cream and milk until just combined. Fold in the blackberries.  Pour the batter into the prepared pan. 

Step 5:  

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. 

Step 6:  

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!

Step 7:  

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