Blackberry Lemon bread recipe, or loaf, combines flavorful fruits in a cake that I adore, enhanced by the aromatic tartness of lemon. It’s a perfect spring cake that brightens your mood just by looking at it.
Lemon blackberry loaf is a quick bread recipe made with simple ingredients that can be easily found at your local grocery store.
In this moist loaf, the powdered-sugar crust adds a distinctive sweetness to the slightly tart cake, making it even more delightful. I absolutely love this sweet crust!
How to choose the best ingredients for Lemon Blackberry Loaf
Flour: Regular all-purpose flour will work perfectly.
Fat: Melted unsalted butter or canola oil will provide the best buttery taste and aroma. If you prefer not to use butter, substitute it with a neutral oil such as canola, grapeseed, or sunflower.
Sour Cream/Greek Yogurt (plain): This adds a slightly tart flavor that helps make the cake fluffier.
Sugar: Caster sugar is ideal for this recipe, as its fine texture blends well with other ingredients and complements the cake's yellowish hue with the blackberry color.
Eggs: Large or medium eggs are best. If you have a few eggs, feel free to add one extra.
Leavening Agents: Baking powder and baking soda help achieve a fluffy cake well.
Fresh Blackberries: Fresh blackberries are preferred for their balance of sweetness and acidity. If you don't have blackberries, you can substitute them with strawberries or blueberries; both options work deliciously. Frozen blackberries are not suitable for this cake because after defrosting, they release juice, which will color the cake and make it have a different consistency, which may cause soreness after baking. For the filling for the best results, I suggest using a mass of ganached white chocolate.
Lemon Zest/Lemon Juice: Use an unwaxed lemon, as we will use the zest and juice for the recipe.
Expert Tip for Success
- If you don't have powdered sugar, you can easily make your own by grinding regular sugar in a small blender or a clean coffee grinder.
- You can prepare a crumble instead of a sugar shell. The proportions are in my Apple Crumble Muffins recipe.
- Allow the loaf to cool in the pan for 10 to 15 minutes, then transfer it to a wire rack to cool completely. Slicing the loaf while it’s still warm may result in a crumbly texture.
- You can also use these proportions to make blackberry lemon cake layers (you'll get 2 with an 8-inch diameter). I suggest baking them separately so the fruit spreads nicely on the layers.
- I recommend adding a few drops of lemon extract if you want a more lemon-flavored loaf.
Lemon Blackberry Loaf Step-by-Step Instructions
You will need a large or medium bowl, a measuring cup, an electric mixer (a hand mixer is fine, or a food processor if you have one), and a loaf pan about 35 cm (13-14 inches) long.
The most important thing is that all the ingredients are at room temperature.
If you have sour cream or yogurt from the fridge, warm it up by taking it out of the refrigerator 1-2 hours earlier; alternatively, if you don't have time, warm a measured amount in very warm water (not boiling).
Step 1: Break the eggs into a bowl and beat with the sugar until fluffy. Then add the lukewarm melted butter and beat on low speed. Do the same with the cream.
Step 2: Mix with a mixer once you add the zest and lemon juice.
Step 3: Then, add the flour mixture, sifted flour with baking powder and baking soda. I do it over the bowl with the dough and sift it directly through a sieve.
Step 4: At the very end, add the washed and paper towel-dried blackberries. You don't have to roll them in flour. The dough is thick enough, and the blackberries are so light that they won't sink to the bottom.
Step 5: Mix gently with a silicone spatula so that the fruit doesn't crumple.
Step 6:Transfer everything to a baking sheet lined with parchment paper (see my tutorial on how to do it best)
Step 7: Sprinkle the entire cake with icing sugar before baking. This will create a sweet crust that goes perfectly with the sour fruit and lemon loaf.
Step 8: Bake in a well-heated oven at 170 degrees C for about 45-50 minutes.
Bake until a toothpick comes out clean. After removing it, transfer the cake to a cooling rack using the paper sticking out. Cut the cake after it has cooled completely.
You can serve it independently, but lemon curd will also go perfectly.
How to Enjoy!
- My whole family and guests love this cake—it’s perfect for an afternoon coffee or tea
- My kids especially enjoy it with a glass of milk
- Serve it with lemon curd — the soft, citrus flavor pairs beautifully with the cake
- Slightly warm or at room temperature — both work perfectly
- As a simple treat — it really doesn’t need much more
How to Store Lemon Blackberry Loaf
Since the lemon blackberry loaf contains fruit, storing it in an airtight container in the refrigerator for 2-3 days is best. Alternatively, you can freeze it and store it for 2-3 weeks.
To defrost the loaf, remove it from the freezer 30 minutes to 1 hour before serving. You can freeze the bread in two ways: as a whole loaf or in slices. If you freeze it in slices, placing pieces of parchment paper between them is best to prevent them from sticking together. This way, you can also control how many pieces you need. Please note that you cannot refreeze the loaf once you defrost it.
If you enjoyed this recipe, you will surely be interested in my other recipes as well
Chocolate Chunk Banana Muffins
Lemon Blackberry Loaf
Ingredients
Method
- The most important thing is that all the ingredients are at room temperature.If you have sour cream or yogurt from the fridge, warm it up by taking it out of the refrigerator 1-2 hours earlier; alternatively, if you don’t have time, warm a measured amount in very warm water (not boiling).
- Break the eggs into a bowl and beat with the sugar until fluffy. Then add the lukewarm melted butter and beat on low speed. Do the same with the sour cream.
- Once you add the zest and lemon juice, mix with a mixer.
- Then, add the flour mixture, sifted flour with baking powder and baking soda. I do it over the bowl with the dough and sift it directly through a sieve.
- At the very end, add the washed and paper towel-dried blackberries. You don’t have to roll them in flour. The dough is thick enough, and the blackberries are so light that they won’t sink to the bottom.
- Mix gently with a silicone spatula so that the fruit doesn’t crumple.Transfer everything to a baking sheet lined with parchment paper (see my tutorial on how to do it best)
- Sprinkle the entire cake with icing sugar before baking. This will create a sweet crust that goes perfectly with the sour fruit and lemon loaf.
- Bake in a well-heated oven at 170 degrees C for about 45-50 minutes.
- Bake until a toothpick comes out clean. After removing it, transfer the cake to a cooling rack using the paper sticking out. Cut the cake after it has cooled completely.
- You can serve it independently, but lemon curd will also go perfectly.Enjoy!
Poppy says
What very tasty and easy lemon bread! Thank you
Nikki says
This is the best lemon blackberry loaf that I made! Thank you.
David P says
Wow, this recipe is incredible! The loaf is rich in moisture and boasts a wonderful lemon taste, while the blackberry flavor elevates the overall experience.
Michael Hope says
OMG, this recipe is amazing! The loaf is moist and has a fantastic lemon flavor, while the blackberry flavor enhances the overall taste. This cake would also pair perfectly with blueberries. What do you think about it, Daria?
Norma C says
OMG! Lemon blackberry bread is moist and delicious.