This blackberry lemon bread is an easy to make bread full of fresh lemon flavor and fresh blackberries. The bread texture is similar to banana bread, it is incredibly soft and make a perfect pound loaf cake! The cake is also topped with a lemon glaze.

Blackberry lemon bread on a marble board.

This blackberry lemon bread has the most fluffy texture. It is soft and moist, but the addition of the blackberries makes it even better! My husband loved this recipe! He wants me to make it for him every week now.

This bread would be perfect to make for brunch or if you have extra lemons or blackberries.

For more loaf recipes, try Chocolate Marble Loaf Cake, Walnut Chocolate Chip Banana Bread, and Easy Cinnamon Swirl Banana Bread.

Why This Recipe Works

  • Easy to make- This recipe is easy to make. It does require a mixer for the best texture.
  • Fresh lemon- This recipe needs one lemon. The fresh lemon flavor feels stronger on your tongue as it sits. It is perfect for spring.
  • Blackberry bread- This recipe uses 2 containers of fresh blackberries to create pockets of blackberries in each bite. Which means this is perfect to make during blackberry season.
  • Lemon glaze- The tangy lemon glaze helps to increase the lemon flavor. It also helps to sweetened the bread as well. The glaze isn’t necessary, the bread still tastes great on its own.
Top view of slices of blackberry lemon bread.

Ingredient Notes

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

  • Unsalted butter- Pull this out 2 hours before baking. It needs to softened to room temperature.
  • Lemon zest- This recipe require 1 large lemon. The lemon juice for the glaze, I ended up using bottle lemon juice.
  • Sour cream- Use full fat sour cream. Pull this out 2 hours before baking.
  • Eggs- Pull the large eggs out 2 hours before baking. Normally these bread recipe require 2 eggs, the extra egg helps to bind the bread together better.
  • Blackberries- Use fresh blackberries for this recipe. Frozen blackberries will bleed too much into the batter.
  • Powdered sugar- Make sure it is sifted to avoid a gritty glaze.

Step By Step Instructions

Here is how to make and bake this blackberry lemon loaf. This recipe uses a 9 X 5-inch loaf pan, stand mixer with a paddle attachment or a hand mixer (electric mixer), rubber spatula, zester, and juicer.

STEP 1: Mix the dry ingredients. In a large bowl, sift the all-purpose flour. Then, add the baking powder and salt. Before you start the wet ingredients, prepare the lemon zest, lemon juice, and juicy blackberries.

Mix the quartered blackberries in a small bowl and mix in the tablespoon of flour.

STEP 2: Beat the butter and sugar. Using a mixer in a mixing bowl, beat the butter and sugar on high speed for 3 minutes. The goal is too really aerate the butter.

STEP 3: Add wet ingredients. Next, add vanilla extract, lemon zest, lemon juice, and sour cream. Then, add in the eggs and beat until combined. It will appear separated, but this is because of the acidity in the lemon.

Wet ingredients in a bowl.
Lemon batter in a glass bowl with blackberries on top.

STEP 4: Add flour mixture. Add the flour mixture and mix in on low speed. Then, use a rubber spatula to fold in the blackberries. Make sure to scrape the sides of the bowl.

Important note: You will not be using all of the batter, the extra batter can be used to make muffins. Use a muffin pan with paper liners and bake the extra batter for 18 minutes.

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Close up of bread batter.

STEP 5: Bake. Pour batter into the prepared pan and fill 3/4ths of the way full. Bake for 55-60 minutes. It does require a long bake time.

STEP 6: Cool. Let the bread cool for 10 minutes in the hot pan, then let it cool completely on a cooling rack.

Lemon batter in a loaf pan.
Baked cake in a loaf pan.

STEP 7: Lemon glaze. Next, prepare the lemon glaze and pour on top of the lemon bread.

Spreading lemon glaze on top of bread.

Expert Baking Tips

  • Flour- Make sure the flour is spooned and leveled. If you stick the measuring cup into the flour, this will compact it. Compacted flour can dry out the loaf.
  • Spray the loaf pan with baking nonstick spray. Then, line the bottom and 2 sides of the pan with parchment paper. This will allow for an easy removal after it is done baking.
  • The butter and sugar needs to be beaten on high for 3 minutes because this aerates the butter. This helps to give it a very light texture.
  • Make sure to coat the blackberries in flour, otherwise they will all sink to the bottom.
  • Don’t over fill the loaf pan. It will spill over if you do.
  • The lemon glaze is optional, but it brings to loaf cake to the next level.
Top view of bread with two slices taken off.

FAQ

Can I make this in a 8X4 inch pan?

Yes you can! If you do, use the leftovers to make into muffins.

Can I make these into muffins?

Yes you can! Use a 12-cup muffin pan with paper liners and bake for 16-18 minutes.

Can I use different berries?

Yes you can! You can use blueberries or strawberries.

Close up of one slice of bread.

Storing and Freezing

Store this lemon blackberry bread in an airtight container or wrap in aluminum foil. Store at room temperature up to 30 days.

Freezing

The moist blackberry loaf cake can be frozen. Wrap in plastic wrap and store in the freezer up to 30 days.

Thaw for 1-2 hours before eating.

A bite missing from lemon bread.

Other Loaf Recipes To Try

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Blackberry lemon bread on a marble board.
5 from 22 reviews

Blackberry Lemon Bread

This blackberry lemon bread is a very fluffy pound cake baked in a 9X5 inch loaf pan. It is full of lemon flavor and fresh blackberries. It is topped with a lemon glaze. The texture tastes like a banana bread, but lemon.
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Ingredients
 
 

Blackberry Lemon Bread

  • 2 1/3 cup All-purpose flour
  • 2 tsp Baking powder
  • 1/2 tsp Salt
  • 1 cup Unsalted butter, room temperature
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • One large lemon zested
  • 1/4 cup Lemon juice, or juice of one lemon
  • 1/3 cup Sour cream, room temperature
  • 3 Large eggs, room temperature
  • 6 oz Fresh blackberries, washed and quarted
  • 1 TBSP All-purpose flour

Lemon Glaze

  • 1 cup Powdered sugar, sifted
  • 1 TBSP Lemon juice
  • 1-2 TBSP Milk

Instructions
 

Blackberry Lemon Bread

  • Preheat the oven to 325ยฐF. Spray a 9X5 inch loaf pan with a baking nonstick spray. Line the bottoms and 2 sides of the pan with parchment paper and spray again.
  • In a mixing bowl, sift the flour. Add the baking powder and salt. Set aside. Zest the lemon and prepare the lemon juce. Set aside. Quarter the blackberries and place in a small bowl. Add the 1 Tablespoon of flour and stir until the blackberries are coated in flour.
    2 1/3 cup All-purpose flour, 2 tsp Baking powder, 1/2 tsp Salt, One large lemon zested, 1/4 cup Lemon juice, 6 oz Fresh blackberries, 1 TBSP All-purpose flour
  • Using a mixer, beat the butter and sugar on high speed for 3 minutes. Scrape the bowl. Add the lemon zest, lemon juice, vanilla, and sour cream. Mix on medium until combined.
    1 cup Unsalted butter, 1 cup White granulated sugar, 1/3 cup Sour cream, 1 tsp Pure vanilla extract
  • Add the eggs in one at a time and mix on medium speed. Add in the dry ingredients and mix on low speed.
    3 Large eggs
  • Take off the mixer, and use a rubber spatula to fold the blackberries into the batter.
  • Fill the pan 3/4ths full. There will be unused batter.
  • Bake for 50-60 minutes. Bake until a toothpick inserted comes out clean.
  • Let the bread sit in the hot pan for 10 minutes. Then, transfer to a cooling rack and cool completely.

Lemon Glaze

  • Sift the powdered sugar in a medium bowl. Add the lemon juice and milk. Whisk together until smooth. The consistency should be thick enough to pour on top of the bread. If it is too thin, add 1/4 cup of powdered sugar. If it is too thick, add extra 1 tsp of milk.
    1 cup Powdered sugar, 1 TBSP Lemon juice, 1-2 TBSP Milk
  • Pour the glaze on top of the bread.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the bread
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 409kcal, Carbohydrates: 63g, Protein: 4g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 59mg, Sodium: 230mg, Potassium: 65mg, Fiber: 1g, Sugar: 23g, Vitamin A: 687IU, Vitamin C: 3mg, Calcium: 75mg, Iron: 2mg
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