Blackberry Lemon Bread with Glaze

This blackberry lemon bread is a moist quick bread made from scratch with light lemon flavor, added blackberries and lemon glaze.

This is an easy quick bread to make and isn’t your average bread. The combination of the sweet and tart blackberries and the light lemon flavor works so well together.

The lemon flavor in this loaf cake is light and not over-the-top, but the great thing about it is that you can adjust the strength of the lemon extract and make it even stronger if you like.

Once the blackberry lemon loaf is baked and cooled, you can then add a yummy lemon glaze over it. Don’t forget the glaze as it adds that special extra touch.

Hey there! Before you scroll, there’s lot’s of important stuff in the post!…including the FAQ section, which may answer any questions you might have about this recipe. Enjoy!

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• Ingredient Notes:
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Baking powder and baking soda: You’ll need both for this bread, so make sure not to omit either or substitute them.

Sour cream: This is what makes this bread super moist and it adds a hint of flavor.

Unsalted butter: Butter gives such a nice flavor to quick bread. I chose unsalted for this recipe, so the amount of salt added to it can be controlled and doesn’t end up too much.

Lemon juice, lemon zest, and lemon extract: You’ll use a combination of these to get that zesty lemon flavor. Try not to omit the lemon zest as that really lends a lot of flavor to the cake.

The lemon extract can be omitted, but if you want more than a light lemon flavor, then you’ll want to add it.

Fresh blackberries: You won’t need a large amount of these because you’ll be cutting them a bit smaller. Fresh blackberries seem to work best here.

Confectioners sugar and lemon juice: It only takes a couple of ingredients to make a super yummy lemon glaze. This really just finishes off the bread beautifully.

Make sure to spray your pan even if it’s already non-stick.

Step 2:

Next, wash the fresh blackberries and pat them dry. Take any large blackberries and cut them in half and set the blackberries aside for now.

Step 3:

In a large mixing bowl, add the dry ingredients (flour, baking powder, baking soda and salt). Whisk well and set aside.

Step 4:

In another mixing bowl, add the sour cream, sugar, melted butter, oil, eggs, lemon juice, lemon zest, optional lemon extract and vanilla extract. Mix well with a whisk.

Step 5:

Add the liquid mixture to the dry mixture and mix well with a spoon. Make sure not to add the blackberries yet.

Also, be careful not to over-mix at this point. Only mix until all the ingredients are well incorporated. Don’t worry if there are a few small lumps in the batter.

Step 6:

Pour only about ⅓ of the batter into the sprayed or greased loaf pan.

Step 7:

Now, to the rest of the batter that’s left in the bowl, gently fold in the blackberries, but be careful only to fold it a few times so that they don’t completely discolor the entire batter.

Step 8:

Next, add the rest of the batter (with the blackberries in it) to the loaf pan. (Adding the batter this way will help keep the blackberries from sinking to the bottom.)

Step 9:

Bake the bread at 325 degrees F for approximately 55-60 minutes. If you use very light-colored or disposable foil pans, you’ll need to bake longer.

A toothpick inserted into the center will come out with a few moist crumbs on it or clean, but no raw batter on it.

Step 10:

Cool the bread in the pan on a cooling rack for about 20 minutes, then turn the bread loaf out of the pan and let cool completely on the rack.

Step 11:

Next, make the glaze by adding all of the glaze ingredients to a bowl and then mix well with a whisk or a spoon.

Step 12:

Spoon the glaze over the bread once the bread has cooled to room temperature.

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Video:

Note About Recipe Measurements: I write recipes using volume (cups) measurements because here in the U.S., this is what people are more familiar with and I don’t want anyone to feel intimidated when baking. For metric/weight measurements, click the ‘metric’ button under the ingredients in the recipe card below. The weights are converted by a program, not me, and it’s just a best guess. I can’t guarantee that weighing the ingredients will produce the exact same results, since I test recipes using volume measurements.

Recipe:

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