• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Heirloom Pantry

  • Recipes
    • Appetizers
    • Brunch
    • Dinner
    • Dogs
    • Dressings and Sauces
    • Drinks
    • Main Course
    • Pasta
    • Sides
    • Soups and Stews
    • Sweets
  • ENTERTAINING
  • Lifestyle
  • SHOP
    • Shop Our Kitchen
    • Amazon Shop
    • Promotions & Codes
  • About
    • Bio
    • Connect
    • The Heirloom Pantry Newsletter
menu icon
go to homepage
  • Winter Recipes
  • Recipes
  • About
  • Shop
  • Subscribe
  • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Winter Recipes
    • Recipes
    • About
    • Shop
    • Subscribe
    • Promotions
  • Follow Along

    • Facebook
    • Instagram
    • Pinterest
    • TikTok
    • YouTube
  • ×

    The Heirloom Pantry » Recipe Index » Sweets

    Blackberry Lemon Bread

    Published: Mar 5, 2022 · Modified: Jul 10, 2022 by Kathleen Higashiyama · The following content may contain affiliate links. When you click and shop the links, we receive a commission.

    264 shares
    • Share100
    • Tweet
    Jump to Recipe Print Recipe
    Pinterest pin for blackberry lemon bread.
    Pinterest pin for blackberry lemon bread.

    Blackberry Lemon Bread features sweet blackberries, moist lemon bread, and a rich lemon glaze. This easy yet decadent bread makes a great breakfast or snack that will satisfy your sweet tooth.

    Blackberry lemon bread loaf cut into slices surrounded with real lemons and lemon zest icing.

    This quick and simple lemon loaf has minimal steps making it perfect for beginner bakers. All you need is some essential equipment and the ability to mix ingredients together. It's also great if you want to make something tasty for your neighbors or friends. Enjoy it with a hot cup of coffee or tea!

    About Blackberry Lemon Bread

    • Taste - The combination of tangy lemon bread and tart blackberries is light and delightful. It's bursting with sweet and zesty flavors!
    • Texture - The loaf is moist and fluffy, and has bits of juicy blackberries.
    • Effort - This lemon loaf requires minimal effort! Just measure the ingredients and combine as instructed.
    • Time - Prep takes 15 minutes and cook time is only 45 minutes.
    Jump to:
    • About Blackberry Lemon Bread
    • Ingredients
    • Instructions
    • Substitutions
    • Variations
    • FAQs
    • Equipment
    • Storage
    • Top tips
    • Did You Like this Recipe?
    • Blackberry Lemon Bread
    • Storage
    • Top tips
    • Food safety

    Ingredients

    Simple ingredients to make blackberry lemon bread, including flour, blackberries, lemon zest, butter, vanilla extract, and sugar.
    • Butter - Butter adds flavor, a higher rise, and a crisper crust.
    • Sugar - Sugar adds sweetness and locks in moisture to the bread.
    • Egg - Egg binds the ingredients together. Use a room temperature egg so it spreads evenly in the bread dough.
    • Vanilla extract - Vanilla extract adds complexity and sweetness to the batter. For a stronger vanilla flavor, use vanilla bean paste.
    • Lemon juice - Fresh lemon juice adds sweetness and tartness to the bread.
    • Lemon zest - Lemon zest packs extra citrus flavor while not adding moisture.
    • All-purpose flour - All-purpose flour is the foundation of the bread.
    • Baking powder - Baking powder helps make the bread soft and tender.
    • Sea salt - Sea salt balances the sweetness and sugar.
    • Sour cream - Sour cream adds moisture without thinning the batter.
    • Fresh Blackberries - Blackberries are juicy berries with a tart flavor.
    • Confectioner's sugar - Powdered sugar for dusting that adds a sweet final touch.

    See recipe card for quantities.

    Instructions

    Easy steps to make blackberry lemon bread, including beating the butter and sugar, mixing in egg, and adding flour.
    • Heat the oven - Preheat the oven to 350˚F and place the oven rack in the middle tier. 
    • Cream butter and sugar - In a large mixing bowl or in the bowl of a stand mixer, cream butter and sugar on medium-high until pale and fluffy, about 3 minutes. 
    • Mix wet ingredients - Turn the mixer off and scrape the sides of the bowl with a silicone spatula. Add in the egg one and beat on the low speed until combined. Add vanilla extract, lemon juice, and lemon zest and beat for 1 minute. Turn off the mixer and scrape the sides again.
    • Add dry ingredients and sour cream - In a separate large mixing bowl, whisk together flour, baking powder, and salt. Turn the mixer on low and mix in half of the flour mixture until almost combined. Add the sour cream and mix until almost combined. Add the remaining flour and mix until the ingredients are just incorporated. Do not over mix.
    Easy steps to make blackberry lemon bread, including adding the sour cream and berries.
    • Add blackberries - Toss in 1 cup of blackberries in a teaspoon of flour. Then gently fold in the blackberries into the batter with a baking spatula.
    • Bake - Pour the batter into a loaf pan that is greased and floured or lined with parchment paper. Sprinkle a few blackberries evenly on the top of the batter. Bake in the oven for 45 minutes. The top of the loaf will be brown and a toothpick in the center will come out clean. Remove from the oven and let cool. Invert the loaf onto a cooling rack and let the loaf completely cool.
    • Make the glaze - In a bowl, whisk the powdered sugar, lemon juice, and lemon zest until it forms a smooth glaze. Once the loaf cools, drizzle the top with the glaze.

    Substitutions

    • Blueberries - Use blueberries instead of blackberries if you want a sweeter and less tart berry.
    • Raspberries - Use raspberries instead of blackberries if you want a sweeter berry with similar tartness.
    • Orange juice - Instead of lemon juice, use orange juice or a mix of lemon and orange juice.
    • Gluten-free - Use a gluten-free all-purpose flour to make this recipe gluten-free.
    • Vanilla bean paste - use vanilla bean paste instead of vanilla extract for a richer vanilla flavor.
    • Greek Yogurt - You can use greek yogurt instead of sour cream for a healthier option.
    • Frozen Berries - You can use frozen berries instead of fresh berries if you need to, just let them thaw first.
    • Lemon extract - You can use a teaspoon of lemon extract and tablespoon of water instead of lemon juice for the glaze.

    Variations

    • Toasted nuts - Add chopped and toasted nuts of your choice, like pecans and walnuts.
    • Chocolate - If you want to make the loaf chocolatey, add a half cup of chocolate chips or chunks.
    • Berry Mix - Use a mix of blackberries, blueberries, and/or raspberries to make the bread berrylicious.
    • Blackberry Lemon Muffins - Instead of placing the blackberry lemon batter in a cake pan, place the batter in a greased muffin pan and fill each cup ⅔ full.  Bake the muffins for approximately 20 minutes, or until the cake tester comes out clean.
    • Lemon Poppy Seed Bread - Add 4 teaspoons of poppy seeds if you want to add the nuttiness of poppy seeds to the bread.
    • Lemon Curd - Top the bread with lemon curd for extra lemony flavor.
    • Apple curd - Enjoy the bread with apple curd for a rich caramel apple flavor.

    FAQs

    Is blackberry lemon bread healthy?

    While this blackberry bread recipe isn't unhealthy, we wouldn't consider it healthy either. In order to make this recipe healthy, you can omit the lemon glaze and/or replace the sugar with unrefined sugar.

    What do I do if the butter, sugar, and egg mixture splits or curdles?

    Transfer the mixture to a microwave safe bowl and heat it in the microwave in 10 second increments for up to 20 seconds, stirring in between each increment. This will ensure the butter is melted but the egg isn't cooked. Curdling can be caused when the butter and egg are different temperatures (one is cold while the other is room temperature). This temperature difference prevents the ingredients from combining evenly.

    How do I make my lemon bread moist?

    The sour cream and sugar in this recipe make the bread moist. Be sure not to reduce either the sour cream or sugar to ensure the bread is moist.

    What if my loaf is cooked on the outside and not on the inside?

    This can happen if your oven is too hot. Carefully remove the loaf from the oven and cover the top tightly with aluminum foil then put the loaf back in the oven. We recommend doing this with oven mitts on to avoid getting burned.

    Before and after: blackberry lemon loaf with icing as a solid loaf and sliced.

    Equipment

    This lemon loaf recipe requires common kitchen essentials. You will need a knife, cutting board, mixing bowl, electric handheld mixer or stand mixer, standard loaf pan, and cooling rack. Use a microplane grater or cheese grater to zest the lemons, and a hand citrus juicer for easy juicing.

    Storage

    Store this easy lemon bread in an air-tight container or place the bread back in the loaf pan with foil over the top. Keep in a cool, dry place for up to 5-7 days. This blackberry lemon loaf can also be frozen for up to 3 months. In order to freeze the loaf, wrap it tightly in plastic wrap, then with foil, and place it in your freezer. To thaw the loaf, unwrap it and leave at room temperature for 3 to 4 hours.

    Top tips

    • Beat the butter and sugar thoroughly to add air to the recipe. This makes for a tender and fluffy crumb.
    • To check that the blackberry bread is completely baked, pierce the loaf with a toothpick, cake tester, or chopstick then take it out. If the tester has any batter or ingredients stuck to it, the bread needs to continue baking.
    • For the best bake, use high-quality butter! We recommend European-style butter, such as Kerry Gold or Plugra, because it has a higher fat content.

    Did You Like this Recipe?

    If you loved this glazed lemon bread recipe, check out these other delicious breads and baked goods:

    • Chocolate Chip Banana Bread with Walnuts
    • Fudgy Matcha Brownies with White Chocolate
    • Fluffy Buttery Pumpkin Scones with Miso Glaze
    • Matcha Cookies (Soft and Chewy)
    • Browned Butter Brownie Blondies
    Blackberry lemon bread loaf cut into slices surrounded with real lemons and lemon zest icing.
    Print Recipe Pin Recipe
    5 from 9 votes

    Blackberry Lemon Bread

    Blackberry Lemon Bread features sweet blackberries, moist lemon bread, and a rich lemon glaze. This easy yet decadent bread makes a great breakfast or snack that will satisfy your sweet tooth.
    Prep Time15 mins
    Cook Time45 mins
    Cooling Time10 mins
    Total Time1 hr 10 mins
    Course: Brunch, Dessert, Snack
    Cuisine: American
    Servings: 8
    Calories: 297kcal
    Author: Kathleen Higashiyama

    Equipment

    • stand mixer
    • hand mixer
    • silicone spatula
    • standard loaf pan
    • mixing bowl
    • cooling rack optional
    • hand citrus juicer optional

    Ingredients 

    Blackberry Lemon Bread

    • ½ cup high-quality butter room temperature (1 stick)
    • 1 cup sugar
    • 1 large egg room temperature
    • 1½ teaspoon vanilla extract
    • 2 tablespoon lemon juice
    • 2 teaspoon lemon zest
    • 1½ cup all-purpose flour plus 1 teaspoon to dust the blackberries
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon sea salt
    • ½ cup sour cream room temperature
    • 1 cup blackberries washed and dried, plus a few extra for the top

    Glaze

    • 1 cup powdered sugar
    • 2 tablespoon lemon juice
    • 1 teaspoon lemon zest

    Instructions

    Blackberry Lemon Bread

    • Heat the oven - Preheat the oven to 350˚F and place the oven rack in the middle tier. 
    • Cream butter and sugar - In a large mixing bowl or in the bowl of a stand mixer, cream butter and sugar on medium-high until pale and fluffy, about 2-3 minutes. 
    • Mix wet ingredients - Turn the mixer off and scrape the sides of the bowl with a silicone spatula. Add in the egg and beat on the low speed until combined. Add vanilla extract, lemon juice, and lemon zest and beat for 1 minute. Turn off the mixer and scrape the sides again.
    • Add dry ingredients and sour cream - In a separate large mixing bowl, whisk together flour, baking powder, baking soda, and salt. Turn the mixer on low and mix in half of the flour mixture until almost combined. Add the sour cream and mix until almost combined. Add the remaining flour and mix just until the ingredients are incorporated. Do not over mix.
    • Add blackberries - Toss in 1 cup of blackberries in a teaspoon of flour. Then gently fold in the floured blackberries into the batter with a baking spatula. This will keep the blackberries from sinking.
    • Bake - Pour the batter into the greased or lined loaf pan. Press a few blackberries evenly into the top of the batter for an extra touch. Bake in the oven for 45-50 minutes. The top of the loaf will be brown and a toothpick in the center will come out clean. Remove from the oven and let cool for 10-15 minutes. Invert the loaf onto a cooling rack and let the loaf completely cool.

    Glaze

    • Whisk ingredients - In a bowl, whisk the powdered sugar, lemon juice, and lemon zest until it forms a smooth glaze. Once the loaf cools, drizzle the top with the glaze.

    Notes

    Storage

    Store this easy lemon bread in an air-tight container or place the bread back in the loaf pan with foil over the top. Keep in a cool, dry place for up to 5-7 days. This blackberry lemon loaf can also be frozen for up to 3 months. In order to freeze the loaf, wrap it tightly in plastic wrap, then with foil, and place it in your freezer. To thaw the loaf, unwrap it and leave at room temperature for 3 to 4 hours.

    Top tips

    • Beat the butter and sugar thoroughly to add air to the recipe. This makes for a tender and fluffy crumb.
    • To check that the blackberry bread is completely baked, pierce the loaf with a toothpick, cake tester, or chopstick then take it out. If the tester has any batter or ingredients stuck to it, the bread needs to continue baking.
    • For the best bake, use high-quality butter! We recommend European-style butter, such as Kerry Gold or Plugra, because it has a higher fat content.

    Nutrition

    Calories: 297kcal | Carbohydrates: 61g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 48mg | Sodium: 223mg | Potassium: 101mg | Fiber: 2g | Sugar: 41g | Vitamin A: 188IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 2mg
    Keyword: blackberry bread, blackberry lemon bread, Easy lemon loaf, How to make a bread cake, lemon bread recipe, lemon loaf, lemon loaf recipe
    Tried this recipe?Mention @theheirloompantry or tag #theheirloompantry!

    Food safety

    • Cook to a minimum temperature of 165 °F (74 °C)
    • Don't leave food sitting out at room temperature for extended periods
    • Never leave cooking food unattended
    • Use oils with high smoking point to avoid harmful compounds
    • Always have good ventilation when using a gas stove

    See more guidelines at USDA.gov.

    More Sweets

    • How to Make Chocolate Covered Strawberries
    • Chocolate Covered Oranges
    • Chocolate Covered Banana Bites (Frozen)
    • Chocolate Covered Pecans

    About the Author

    Kat Higashiyama and Alec Totto are recipe developers, food photographers, and the authors behind The Heirloom Pantry. Since 2017, they have shared recipes inspired by their Japanese and Italian heritage and California and Hawaii roots. They reside in San Jose with their two dogs, Peeps and Paisley. Read More…

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Alec and Kat with Paisley and Peeps on the beach

    Welcome! We're Kat and Alec, the recipe developers, food photographers, and authors behind The Heirloom Pantry. Here you'll find approachable elevated recipes, thoughtful entertaining tips, and sustainability practices you can weave into your everyday routine.

    More about us →

    Winter Recipes

    • Truffle Mushroom and Leek Risotto
    • Sautéed Buttered Leeks
    • How to Toast Pecans
    • Hamachi Kama (Yellowtail Collar)
    • 20 Tasty Dishes to Eat With Brussel Sprouts
    • How to Make Perfect Hard Boiled Eggs

    As Featured In

    The Heirloom Pantry As Featured In

    Popular Recipes

    • 15 Best Salmon Side Dishes
    • How to Make Beef Bone Broth for Dogs
    • Spicy Kewpie Mayo (Sauce for Poke, Sushi, and More)
    • Glowing Skin Green Juice
    • Baked Furikake Salmon with Kewpie Mayo
    • Matcha Cookies (Soft and Chewy)
    The Heirloom Pantry shop page.

    Footer

    ↑ back to top

    Recipes

    About

    Shop

    Contact

    Privacy Policy

    Effortless Recipes

    Signup for new recipes, kitchen tips, and more!

    You can unsubscribe anytime. For more details, review our Privacy Policy.

    Thank you!

    You have successfully joined our subscriber list.

    Copy-of-The-Heirloom-Pantry-Typography-Logo

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2023 The Heirloom Pantry, LLC®