Breads aren't exactly known for being flashy or beautiful. Let's show how gorgeous a quick bread can be with this Blackberry Lemon Bread, shall we?
This Blackberry Lemon Bread is a moist, flavorful lemon bread studded with fresh blackberries and topped with the most gorgeous blackberry glaze! With its fantastic flavor and dramatic glaze, this humble loaf earns a place of honor at any table!
If you're a fan of blackberries, you should check out my recipes for Blackberry Lavender Brownie Pie, Lemon Curd Cookies, and Blackberry Buttermilk Muffins!
Lemon Blackberry Bread Ingredients
- Flour - Provides structure and moisture for the cake. I used all-purpose flour. I also toss the blackberries in a tablespoon of flour to help suspend them in the cake. Otherwise, they may all sink to the bottom.
- Baking Powder - Provides leavening for the cake.
- Salt - Helps to balance and enhance the flavor of the cake.
- Unsalted Butter - For additional rise and a light and tender texture to the cake. Unsalted so that you control the amount of salt in the recipe.
- Sugar - For sweetness and keeping the cake soft and moist.
- Eggs - To provide structure, leavening, and a little richness.
- Lemon Zest - For flavor. You want to use only the yellow part of the rind, and not the white pith underneath, as it's bitter!
- Lemon Extract Paste - For a punch of lemon flavor without adding much liquid! If you'd like you can substitute with an equal measure of lemon extract.
- Buttermilk - For flavor, moisture, and keeping the cake suuuuper tender. (Check the Substitutions section below for a quick substitution you can make if you don't have buttermilk on-hand.)
- Blackberries - For pops of blackberry flavor throughout! Fresh berries work best here. You can use frozen berries, but they are likely to bleed their color into the cake.
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Blackberry Glaze Ingredients
- Blackberries- For flavor and goooorgeous color! You can use fresh or frozen berries in the glaze.
- Lemon Juice - The acidity of the lemon juice helps to balance the sweetness, and enhances the taste of the berries.
- Water - Just a little, so that you have a little more liquid in the pan to start (before the berries release their juices).
- Sugar - For sweetness in the blackberry reduction.
- Powdered Sugar - For sweetness, and because it dissolves and gives the glaze a smooth texture.
- Heavy (Whipping) Cream - to thin the glaze to the appropriate consistency. You can use half and half or milk, you just may need slightly less than I used due to it being thinner than cream. (I actually forgot to add the heavy cream to the ingredient photo above, but it is there in words. Sorry about that.) *facepalm*
Here's how to make this bread, step by step! More detailed instructions are included in the recipe card, below.
Making Blackberry Lemon Bread
Cream the butter and sugar until light and fluffy.
Add eggs, lemon zest, and lemon paste and mix to combine.
Alternate additions of the dry ingredients and buttermilk, then fold in berries.
Scrape the batter into a loaf pan and bake until golden.
Making the Blackberry Glaze
- Combine the blackberries, lemon juice, water, and sugar in a saucepan. Cook over until the berries break down.
- Strain the mixture to remove the seeds and pulp. Return the blackberry juice mixture to the saucepan and cook until the liquid is reduced to about ¼ cup.
- Combine the powdered sugar with the blackberry reduction and stir to combine. Add cream and mix until smooth.
- Pour the glaze over the cooled cake. Top with fresh blackberries, if desired. Allow the glaze to set before serving.
Here are a few substitutions you can make with this recipe:
- Instead of Buttermilk - For best results, I do suggest that you use buttermilk! That said, you can make a quick substitution if you don't have it on-hand. For this recipe, pour ½ teaspoon vinegar OR lemon juice into a liquid measuring cup, then add enough milk (I find that 2% milkfat or greater works best) to come up to the ½ cup line. Let sit for 5 minutes, then it's ready for use!
- Instead of Lemon Extract Paste - If you'd like, you can substitute with an equal measure of lemon extract and/or additional lemon zest.
You don't need any special equipment for this recipe, but here are a few details on what I used:
- Microplane Zester - Most people already have a grater/zester, but this one is my favorite if you're in the market for one.
- Fine Mesh Strainer - Perfect for straining the seeds/pulp from your blackberries!
- Loaf Pan - I used a 9"x5" loaf pan for my bread.
- Nonstick Parchment - Lining your pan with parchment makes it easier to remove the bread later! I buy pre-cut nonstick parchment sheets that work really well.
The baked and glazed bread will keep, wrapped well, for up to three days on your kitchen counter. (In fact, I think the texture is better on the second day!)
The plain bread (without glaze) can also be well wrapped and frozen for up to three months.
I suggest waiting to make the glaze until you'd like to use it, as it sets up over time and won't be pourable.
Frequently Asked Questions
Fresh or frozen blackberries are fine for the glaze, but I suggest using fresh berries in the bread! Frozen berries will bleed their color into the batter and generally tend to be mushier after baking than fresh berries.
So there you have it: one of the prettiest loaves you've ever seen! The flavors of the lemon and the blackberries pair so beautifully together, and I think you'd be hard pressed to find anyone who isn't impressed by that glaze! *heart eyes*
Other Recipes You May Like
Blackberry Lemon Bread
Blackberry Lemon Bread
- 1½ cups flour (plus 1 tablespoon flour to toss the blackberries in)
- ⅛ teaspoon baking powder
- pinch salt
- 1¼ cups sugar
- 1 tablespoon lemon zest (from one lemon)
- ½ cup unsalted butter, at room temperature
- 3 eggs, at room temperature
- 1 teaspoon lemon extract paste (see note)
- ½ cup buttermilk, at room temperature (see note)
- 1 cup fresh blackberries (about 4 ounces)
- 6 oz blackberries
- 1 tablespoon lemon zest (from one lemon)
- 2 teaspoon lemon juice
- 2 Tablespoons water
- 2 Tablespoons sugar
- 1½ cups powdered sugar, sifted
- 1-2 Tablespoons heavy (whipping) cream
Garnish (if desired):
- fresh blackberries
- Preheat oven to 350° F. Grease a 9"x5" loaf pan (see note) and line with parchment (see note). Set aside.
- In a small bowl, combine the dry ingredients (flour, baking powder, and salt). Set aside.
- In the bowl of a stand mixer, combine the sugar and the lemon zest. Be sure to only use the yellow part of the rind and not the bitter white pith underneath. Run the mixer on low for a few minutes to allow the oils from the lemon zest to release into the sugar.
- Add the butter and cream together until light and fluffy (at least 3 minutes). Add the eggs, one at a time, followed by the lemon extract paste (see note), scraping down the sides of the bowl as needed.
- Alternate additions of the dry ingredients and the buttermilk: half the dry ingredients, followed by the buttermilk, then the remaining dry ingredients. Mix until nearly incorporated.
- Toss the blackberries in a tablespoon of flour to coat them. This will help to suspend them in the batter so they don't just sink to the bottom of the bread. Gently fold the blackberries into the batter by hand, taking care not to break them apart.
- Pour the batter into the prepared pan and smooth the top with a spatula. Bake until golden and a toothpick inserted in the center comes out with just a few moist crumbs attached, about 75 minutes. Allow bread to cool in the pan at least 15 minutes before removing to a wire rack to cool completely.
- In a medium saucepan, combine the blackberries, lemon zest, lemon juice, water, and sugar. Cook over medium-low heat. Once the mixture is bubbling, cook for an additional five minutes, or until the berries break down. You can hasten this process a bit by smushing (it's a technical term) the berries with a spatula.
- Strain the mixture (you may want to let it cool a bit first) to remove the seeds and pulp. Return the blackberry juice mixture to the saucepan.
- Over medium-low heat, cook until the liquid is reduced to about ¼ cup (5-7 minutes). Make sure to check/stir frequently, as the more the liquid reduces, the more likely it will burn. Take the saucepan off the heat and allow the mixture to cool slightly.
- In a medium bowl, combine the sifted powdered sugar with the blackberry reduction. Stir until all the powdered sugar is incorporated. Add 1 tablespoon of cream and mix until smooth. If the glaze is too thick, you can add a bit more cream. If it's too thin, you can add a bit more powdered sugar.
- Pour the glaze over the cooled bread. Top with fresh blackberries, if desired. Allow the glaze to set up before serving.
- The baked and glazed bread will keep, wrapped well, for up to three days on your kitchen counter. (In fact, I think the texture is better on the second day!)The plain bread (without glaze) can also be well wrapped and frozen for up to three months. I suggest waiting to make the glaze until you'd like to use it, as it sets up over time and won't be pourable.Enjoy!
Nutrition information is provided as a courtesy and is only an estimate.
I had some women from my church over for brunch and they were amazed by the color and flavor! A must make!
This bake definitely has a wow factor! So glad you enjoyed the recipe--thanks so much for your review, Staci!
Lovely bread! And the glaze!!
I'm so happy you enjoyed it, Gina! Thanks so much for your review!