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Sliced lemon blackberry bread on a white platter.

Blackberry Lemon Bread with Glaze

Course: Breakfast, Dessert
Cuisine: American
Keyword: blackberry lemon bread
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1 hour 10 minutes
Servings: 9 servings
Calories: 413kcal
Author: Kara @I Scream for Buttercream
This blackberry lemon bread is a moist quick bread made from scratch with light lemon flavor, added blackberries and lemon glaze.
Print Recipe

Ingredients

For the bread:

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup sour cream
  • 1 cup sugar
  • ½ cup unsalted butter, melted (1 stick)
  • 2 tablespoons vegetable oil
  • 3 large eggs, room temperature
  • ¼ cup lemon juice (or the juice of 2 lemons)
  • 1 tablespoon lemon zest (zest of 1-2 lemons)
  • 1 teaspoon lemon extract (use if you want more than just a light lemon flavor in the bread)
  • 1 teaspoon vanilla extract
  • 6 oz fresh blackberries, chopped or halved

For the glaze:

  • 1 cup confectioner's sugar
  • 2 tablespoons lemon juice
  • leftover lemon zest

Instructions

For the bread:

  • Preheat the oven to 325 degrees F. Spray or grease a 9" loaf pan with non-stick spray and set aside.
  • Wash the blackberries and pat dry. Cut any large blackberries in half. Set aside.
  • In a large mixing bowl, add the dry ingredients (flour, baking powder, baking soda and salt). Whisk well and set aside.
  • In another 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.
  • Pour the liquid mixture into the dry mixture and mix well with a spoon. (Don't add the blackberries yet.) Make sure not to over-mix at this point. Only mix until all the ingredients are well incorporated. It's okay to leave a few small lumps in it. The batter will be thick.
  • Pour only about ⅓ of the batter into the sprayed or greased loaf pan.
  • Gently fold the blackberries into the remaining batter in the mixing bowl. Be careful only to fold the blueberries in a few times so they don't completely discolor the batter.
  • 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.)
  • Bake 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.
  • 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.
  • Once cool, add the glaze.

For the glaze:

  • Add all of the glaze ingredients to a bowl and mix well with a whisk or a spoon. Spoon over the bread once the bread has cooled to room temperature.

Notes

This bread should be stored wrapped well or in an airtight container in the refrigerator and can last up to about 4 days.
This bread can be served either cold or warmed for about 10 seconds in the microwave.
Nutritional values are an estimate.
Make sure to check out the TIPS & FAQs for this recipe in the blog post, which may answer questions you may have.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 413kcal | Carbohydrates: 61g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 157mg | Potassium: 173mg | Fiber: 2g | Sugar: 37g | Vitamin A: 595IU | Vitamin C: 9mg | Calcium: 68mg | Iron: 2mg