Blackberry Lemon Bread

Breads aren't exactly known for being flashy or beautiful, but this Blackberry Lemon Bread will certainly change that notion! Let's show how gorgeous a quick bread can be with this beauty, shall we?

This post may contain affiliate links, and as an Amazon Associate I earn from qualifying purchases. I’ll never link to anything I don’t use and love! Click here for full disclosure and privacy policy.

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 Lemon Curd Cookies, Blackberry and Apple Crumble, and Blackberry Buttermilk Muffins!

Ingredients

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.

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*

Instructions

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 and cook until the berries break down.
• Strain the mixture to remove the seeds and pulp. Return the blackberry juice to the pan and cook until the liquid is reduced.
• 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.

Substitutions

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.

Equipment

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.

Storage

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

Other Recipes You May Like