Why You’ll Love Blackberry Lemon Bread Recipe
This bread is incredibly easy to make, doesn’t require a mixer, and combines tangy lemon with juicy blackberries for a refreshing twist on classic quick bread. The sour cream keeps it super moist, while the glaze gives a beautiful color and added flavor. Perfect for breakfast, a snack, or dessert.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Bread
2 cups all‑purpose flour
1 teaspoon baking powder
½ teaspoon kosher salt
½ cup unsalted butter, melted and slightly cooled
1 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
¼ cup fresh lemon juice (about 2 lemons)
2 teaspoons lemon zest (about 1 lemon)
½ cup sour cream, room temperature
1 cup blackberries, sliced in half (plus extra for the top, if desired)
Glaze
1 ½ cups powdered sugar
1 tablespoon blackberry juice (from about 10 berries)
1–2 tablespoons fresh lemon juice
Directions
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Preheat the oven to 350°F (175°C). Line a 9×5 loaf pan with parchment paper, leaving some overhang for easy removal.
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In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
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In a large bowl, combine the melted and cooled butter with the sugar and whisk until smooth. Add the eggs and vanilla extract; mix until combined.
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Stir in the lemon juice, lemon zest, and sour cream until just combined.
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Add the dry ingredients to the wet ingredients and stir until the flour is just incorporated.
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In a small bowl, toss the blackberries with a tablespoon of flour, then gently fold them into the batter.
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Pour the batter into the prepared loaf pan and smooth the top. Bake for about 50–52 minutes or until a toothpick inserted into the center comes out with moist crumbs.
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Let the bread cool in the pan for 10–15 minutes, then lift it out and cool completely before glazing.
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For the glaze: whisk together powdered sugar, blackberry juice, and lemon juice until pourable. Drizzle over cooled bread.
Servings and timing
Servings: Makes about 12 slices.
Prep time: ~15 minutes
Cook time: ~50 minutes
Total time: ~1 hour 5 minutes
Variations
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Use raspberries or blueberries instead of blackberries for a different flavor profile.
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Add a handful of chopped nuts (like pecans or walnuts) for added texture.
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Replace sour cream with plain Greek yogurt for a tangier taste.
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Add a teaspoon of poppy seeds to the batter for a lemon-poppy twist.
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Omit the glaze and dust with powdered sugar for a more subtle finish.
Storage/Reheating
Store leftover loaf wrapped in foil or in an airtight container at room temperature for 3–4 days, or refrigerate for up to a week. To reheat, warm individual slices in the microwave for a few seconds or in a warm oven for a soft, fresh taste.
FAQs
Can I use frozen blackberries?
Yes, frozen blackberries can be used; let them thaw and drain excess moisture before folding into the batter.
Can I make this gluten‑free?
You can try a 1:1 gluten‑free flour blend, but results may vary.
What if I don’t have sour cream?
Plain Greek yogurt can be substituted for sour cream with similar moisture.
Can I use lime instead of lemon?
Yes, lime juice and zest can offer a different but still tasty citrus flavor.
Do I have to make the glaze?
No — the bread is delicious on its own without the glaze if you prefer it plain.
How do I prevent blackberries from sinking?
Tossing berries in a bit of flour before adding helps them stay distributed in the batter.
What size loaf pan should I use?
A 9×5 loaf pan is recommended; for an 8×4 pan, fill only about two‑thirds full to avoid overflow.
Can I freeze this bread?
Yes, wrap well in plastic wrap and foil and freeze for up to 1–2 months; thaw overnight before serving.
Can I make muffins instead?
Yes — scoop batter into muffin cups and adjust baking time accordingly (shorter, until a toothpick comes out clean).
How can I adjust sweetness?
Reduce sugar slightly in the bread or glaze if you prefer less sweet, but it may change texture a little.
Conclusion
This blackberry lemon bread is a bright, moist quick bread perfect for using fresh berries and citrus. Easy to make and delicious with or without glaze, it’s great for sharing or enjoying with your morning coffee.
