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.
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.
½ cup high-quality butter, 1 cup sugar
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.
1½ cup all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon sea salt, ½ cup sour cream
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.
1 cup blackberries, 1½ cup all-purpose flour
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.
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.
To check that the bread is finished baking, pierce the loaf with a toothpick, cake tester, or chopstick then take it out. If the tester has any 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.