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Blackberry lemon bread on a wood cutting board, with 2 slices cut and blackberries piled on top

Blackberry Lemon Bread

This uber moist blackberry lemon bread sings with the bright flavors of lemon and blackberry. Lemon zest and juice bring the lemon flavor to the front while fresh and juicy blackberries are studded throughout. The bread has a generous amount of sour cream to keep it moist and it's drizzled with a lemon and blackberry glaze giving it a vibrant color.
4.50 from 2 votes
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Course: Bread, Breakfast, Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 12 slices
Calories: 307kcal
Author: Tara Kringlen

Ingredients

Bread

  • 2 cups (240 grams) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter melted and slightly cooled
  • 1 cup (200 grams) granulated sugar
  • 2 large eggs room temperature
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice from about 2 large lemons
  • 2 teaspoons lemon zest from about 1 large lemon
  • ½ cup sour cream room temperature
  • 1 cup blackberries sliced in half plus additional whole blackberries for the top if desired

Glaze

  • 1 ½ cup powdered sugar
  • 1 tablespoon blackberry juice from about 10 blackberries pushed through a fine-mesh sieve
  • 1-2 tablespoons fresh lemon juice from about 1 lemon

Instructions

Bread

  • Preheat the oven to 350 degrees Fahrenheit. Prepare a 9 x 5 loaf pan with parchment paper, leaving an overhang on the 2 long sides. Clip the paper down to the pan using metal binder clips if needed.
  • In a medium bowl, combine the flour, baking powder and salt and set aside.
  • In a large bowl, combine the melted and cooled butter with the sugar and whisk well until smooth and combined.
  • Add the eggs and mix well. Add the vanilla extract.
  • Mix in the lemon juice, zest and sour cream and mix well until combined.
  • Add the dry ingredients to the wet ingredients and stir until the flour is just incorporated with still visible streaks of flour.
  • In another small bowl, toss the sliced blackberries with 1 tablespoon of flour to coat them completely. Gently fold the blackberries into the batter until evenly incorporated and the flour is not visible. Do not overmix.
  • Pour the batter into the prepared pan. Bake for 48-52 minutes or until a cake tester inserted into the middle comes out with moist crumbs and the top is lightly golden brown. Let the bread cool for at least 10-15 minutes in the pan before removing it using the parchment paper handles. Cool completely before glazing the bread.

Glaze

  • In a small bowl combine powdered sugar, 1 tablespoon of blackberry juice and 1 tablespoon of lemon juice. Whisk together until a glaze forms. Add more lemon juice by the teaspoon until you reach your desired consistency. It should be pourable. I used 2 tablespoons of lemon juice in total.

Notes

  • The bread can be stored at room temperature in an air-tight container or wrapped in foil for 3-4 days. For longer than that, store it in the refrigerator.

Nutrition

Serving: 1slice | Calories: 307kcal