Blackberry Lemon Bread

This Blackberry Lemon Bread is the perfect balance of tangy, lemon flavor and sweet blackberries with a slightly sweet sugary glaze. Plan on making a double batch because this delicious quick bread won't last long!

Course Breakfast, Dessert, Snack

Cuisine American

Diet Kosher, Vegetarian

Prep Time 25

Cook Time 1 5

Total Time 1 30

Servings slices

Calories 249kcal

Author Alana Lieberman

Cost $15

Equipment

Ingredients

For Blackberry Lemon Bread

1 ½ cups all purpose flour
½ teaspoon kosher salt
¼ teaspoon baking powder
¼ teaspoon baking soda
½ cup plain greek yogurt
2 tablespoons fresh lemon juice (from about 1 lemon)
½ cup (1 stick) unsalted butter softened
1 cup granulated sugar
4 teaspoons lemon zest (from about 2 lemons)
3 large eggs room temperature
1 cup fresh blackberries (about 6 ounces)

For the Lemon Glaze

¾ cup confectioners (powdered) sugar
1 tablespoon fresh lemon juice (from about ¼ to ½ a lemon)

Instructions

Preheat oven to 325 degrees F.
Grease an 8 ½ x 4 ½-inch loaf pan with softened butter or nonstick spray.
In a medium bowl, whisk together flour, kosher salt, baking powder, and baking soda.
In a small bowl, whisk together lemon juice and greek yogurt.
In the bowl of your stand mixer fitted with the paddle attachment, beat butter, sugar, and lemon zest on medium speed until light and fluffy, about 3 to 5 minutes.
Beat in eggs, one at a time, until combined.
Add one third of the flour mixture, followed by half the yogurt mixture. Mix, then repeat again, ending with the remaining flour mixture. Mix again until just combined. Do not overmix.
Fold in blackberries with a rubber spatula until evenly distributed throughout the batter.
Transfer batter to prepared loaf pan. Smooth top with a rubber spatula or spoon. Top with extra blackberries, if desired.
Bake for about 65 to 75 minutes, or until the loaf is golden brown on top and a toothpick inserted into the center of the bread comes out with just a few crumbs. You might want to loosely tent foil over the top of the bread with about 20 minutes left to bake. This will prevent the sides from becoming too dark.
Let cool, uncovered, in pan for 10 minutes, then turn out onto rack to cool completely.
Make the glaze by combining confectioners sugar and lemon juice in a small bowl, mixing until thick, but easy to spread. Spread over top of the cooled bread.

Notes

If you don't have greek yogurt, you can use sour cream instead.
This recipe would also work great with blueberries or raspberries instead of blackberries.
If your glaze is too thick to spread, you can add an additional ¼ to ½ teaspoon of lemon juice to help thin it out.

Nutrition