This Blackberry Lemon Bread is moist, buttery, and most importantly packed with fresh blackberries and both lemon zest and juice. It is finished with a sweet and tangy lemon glaze. You can serve this loaf for breakfast or dessert.
This easy lemon blackberry bread almost has the texture of a bundt cake, making it perfect for breakfast or dessert, like my 5 Ingredient Banana Bread.
If you have extra fresh blueberries lying astound, try my Blackberry Jalapeño Margarita.
This blackberry lemon loaf cake has become one of my favorite baked goods to make for breakfast, along with my cream cheese filled Banana Carrot Muffins.
Why You’ll Love This Recipe
- This blackberry lemon bread is a quick bread (no yeast). This is great because there is no rising and it has the texture of a cake or muffin, making it perfect for either breakfast or dessert.
- This blackberry lemon loaf is super moist from the full stick of butter in the batter. The greek yogurt also gives this loaf moisture and tanginess.
- The recipe calls for both lemon zest and juice in the bread recipe and glaze to ensure the lemon flavor is prominent.
- This blackberry loaf cake has over a cup of fresh blackberries baked into it giving it lots of flavor and texture.
- This recipe is kid friendly and perfect for spring or summer.
- The buttery lemon glaze adds another layer or flavor and richness to this blackberry lemon loaf.
Ingredient Notes & Substitutions
Blackberry Lemon Loaf
- Greek Yogurt: Swap for full fat sour cream or buttermilk.
- Lemon Juice & Zest: You will need 3 lemons for the bread and glaze.
- Blackberries: Swap for frozen blackberries. Do not thaw.
- Glaze: This amount of glaze will coat the lemon blackberry loaf lightly. For a sweeter bread, double the glaze.
Helpful Equipment & Tools
- Cuisinart Power Advantage 5-Speed Hand Mixer
- Nordic Ware Natural Aluminum Loaf Pan
- Nicewell Food Scale
How to Make Blackberry Lemon Bread
- Whisk dry ingredients together.
- Cream butter and sugar.
- Mix in eggs.
- Mix in the rest of the wet ingredients.
- Pour batter into the pan.
- Bake & glaze.
Step by Step Instructions
Step 1: Preheat the oven to 350 degrees. Grease a 9 x 5 inch loaf pan and line it with parchment paper.
Step 2: In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: In a separate large bowl with a handheld or stand mixer, beat together the butter and sugar for 2-3 minutes on high.
Step 4: Add one egg at a time to the butter and sugar. Mix on low until just combined.
Step 5: On low mix in the yogurt, vanilla, lemon zest, and juice at the same time.
Step 6:Add in about half of the dry ingredient mixture, mix on low until mostly combined.
Step 7: Add in the rest of the dry ingredients and mix on low until mostly combined.
Step 8: Add the blackberries.
Step 9: Gently fold in the blackberries with a large spatula, scraping any flour stuck to the edge of the bowl.
Step 10: Pour the batter into the prepared loaf pan.
Step 11: Smooth the top of the batter into an even layer.
Step 12: Bake for 55-60 minutes, covering loosely with foil around the 35 minute mark. This will prevent the top from browning too much. Place on a wire rack.
Step 13: In a small bowl, combine the butter and lemon juice.
Step 14: Add the powdered sugar.
Step 15: Mix together until a thick glaze has formed.
Step 16: Spread the glaze on the loaf while it is still warm. Cool completely before slicing.
Make Ahead & Storage
- Refrigerator: Store blackberry lemon bread in an airtight container in the fridge for 5-7 days. Serve cold or reheat slices in the microwave for 10-15 seconds.
- Freezer: After the bread has cooled completely, wrap it with plastic wrap and then again with foil. Place the tightly wrapped loaf in an airtight bag. Store in the freezer for 2-3 months.
- Thawing: Thaw overnight in the refrigerator. Glaze right before serving.
- Use room temperature butter, eggs, and yogurt. Let these ingredients sit at room temperature for about 45 minutes before baking. The butter should sit out for 1-2 hours or you can use this trick to soften butter quickly in a pinch.This will help the ingredients to mix together seamlessly and not becoming lumpy.
- Use parchment paper. This ensures the bread does not stick and is easily able to be removed from the loaf pan for slicing.
- Weigh the ingredients. This is the number thing you can do to have baking success. Not all measuring cups are equal and ingredients often get packed into them, resulting in incorrect measurements. This scale is only about $20 and I use mine all of the time. If you do not have a scale, be sure to spoon the flour into a measuring cup (instead of scooping the cup into the flour) and level it with a knife.
- Cream the butter and sugar. Creaming these adds air to the bread batter and gives it the proper texture. Set a timer and be sure to cream it for about 2-3 minutes with an electric mixer. This can not be done with a whisk.
- Do not over mix. After creaming the butter and sugar, do not over mix the other wet or dry ingredients. Mix on low until just combined.
- Cover. Check the loaf after about 35 minutes. It should be a deep golden brown. Cover the pan loosely with foil so it does not get too dark during the remainder of baking.
- Don’t skip the glaze. The glaze adds so much lemon flavor and sweetness. It also gives the top a really nice texture. This blackberry lemon bread recipe will not be the same without it.
- This blackberry lemon quick bread is not extremely sweet. Since I like to serve this for breakfast, the loaf is not as sweet as a cake. See note above about doubling the glaze for a sweeter bread.
- Berries: This recipe will work with raspberries, blueberries, or even sliced strawberries.
The Best Blackberry Lemon Bread
- 2 cups 250 grams all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 stick, 115 grams unsalted butter, softened to room temperature
- 1 cup 200 grams granulated sugar
- 2 large eggs, room temperature
- ⅔ cup 160 grams full fat greek yogurt, room temperature*
- 2 teaspoons vanilla extract
- 2 lemons, zested
- 1 lemon, juiced
- 1 ½ cups 200 grams fresh blackberries*
- ⅔ cup 80 grams confectioners sugar
- 1 Tablespoon melted unsalted butter
- 1 Tablespoon lemon juice
- 1 teaspoon lemon zest
- Preheat the oven to 350 degrees. Grease a 9 x 5 inch loaf pan and line it with parchment paper.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a separate large bowl with a handheld or stand mixer, beat together the butter and sugar for 2-3 minutes on high.
- Add one egg at a time to the butter and sugar. Mix on low until just combined.
- On low mix in the yogurt, vanilla, lemon zest, and juice at the same time.
- Add in about half of the dry ingredient mixture, mix on low until mostly combined.
- Add in the rest of the dry ingredients and mix on low until mostly combined.
- Add the blackberries.
- Gently fold in the blackberries with a large spatula, scraping any flour stuck to the edge of the bowl.
- Pour the batter into the prepared loaf pan.
- Smooth the top of the batter into an even layer.
- Bake for 55-60 minutes, covering loosely with foil around the 35 minute mark. This will prevent the top from browning too much. Place on a wire rack.
- In a small bowl, combine the butter and lemon juice.
- Add the powdered sugar.
- Mix together until a thick glaze has formed.
- Spread the glaze on the loaf while it is still warm. Cool completely before slicing.