Blackberry Lemon Bread

5 from 22 votes

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.

Prep Time30

Cook Time55

Total Time1 25

Servings: slices

Calories: 409kcal

Ingredients

Blackberry Lemon Bread

2 ⅓ cup All-purpose flour
2 teaspoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter room temperature
1 cup White granulated sugar
1 teaspoon Pure vanilla extract
One large lemon zested
¼ cup Lemon juice or juice of one lemon
⅓ cup Sour cream room temperature
3 Large eggs room temperature
6 oz Fresh blackberries washed and quarted
1 tablespoon All-purpose flour

Lemon Glaze

1 cup Powdered sugar sifted
1 tablespoon Lemon juice
1-2 tablespoon Milk

US Customary - Metric

Instructions

Blackberry Lemon Bread

Preheat the oven to 325°F. 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 ⅓ cup All-purpose flour, 2 teaspoon Baking powder, ½ teaspoon Salt, One large lemon zested, ¼ cup Lemon juice, 6 oz Fresh blackberries, 1 tablespoon 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, ⅓ cup Sour cream, 1 teaspoon 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 ¾ths 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 ¼ cup of powdered sugar. If it is too thick, add extra 1 teaspoon of milk.
1 cup Powdered sugar, 1 tablespoon Lemon juice, 1-2 tablespoon 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 tablespoon of flour.

Pull out dairy ingredients 2 hours before baking.

Nutrition