Blackberry Lemon Bread
This blackberry lemon bread is moist, easy to make (no stand mixer necessary), and is the perfect balance of sweet and tart. The lemon glaze and fresh blackberries on top take it to the next level.
Ingredients
Blackberry Lemon Bread
- 1 ½ cups all-purpose flour + 2 teaspoons for blackberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt if not using kosher salt, use ¼ teaspoon
- ¾ cup organic cane sugar
- ½ cup oil (avocado, olive, or liquid coconut oil)
- 2 large eggs room temperature
- ½ cup plain, dairy-free unsweetened yogurt room temperature
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh blackberries, plus more for garnish
Lemon Glaze
- ½ cup powdered sugar
- 2 teaspoons lemon zest
- 1 tablespoon fresh lemon juice, plus more to thin if needed
Instructions
- Preheat your oven to 350°F and line a loaf pan with parchment paper. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a medium bowl, “cream” together the sugar and oil until combined.
- Whisk in the eggs to the creamed mixture before mixing in the yogurt, vanilla extract, lemon zest, and lemon juice.
- Pour the wet ingredients into the dry ingredients and fold them together using a silicone spatula until just combined, making sure not to over mix the batter.
- Before you add the fresh blackberries to the batter, toss them with the 2 additional teaspoons of flour to coat them before folding them into the batter. This helps prevent them from sinking to the bottom of your loaf.
- Transfer the batter to your parchment paper-lined 9×5 pan. Bake for 45–48 minutes or when a toothpick inserted into the center comes out clean.
- Let the bread cool in the pan for 30 minutes before carefully transferring it to a cooling rack to finish cooling completely. When the loaf is nearly cool, whisk together the glaze ingredients and drizzle on top followed by halved blackberries.
Notes
Let it cool before you glaze it. If you don't wait for it to cool, it'll soak into your loaf instead of sitting on top.
Storage. Store the loaf covered in the refrigerator for up to 1 week or wrap it up with parchment paper followed by tin foil in a tightly sealed bag or food container for up to 3 months in the freezer.
Have questions? See the FAQ section above.
Need substitutions? See the Substitutions & Variations section above.