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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