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A slice of blackberry lemon loaf cake with icing is served on a white plate, garnished with a blackberry and lemon wedges; more cake and fruit are nearby.
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Lemon Blackberry Loaf

A soft and moist lemon loaf bursting with juicy blackberries and topped with a sweet-tangy glaze. This easy quick bread is perfect for breakfast, dessert, or an afternoon treat.
Prep Time15 minutes
Bake Time1 hour
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 10 Slices
Calories: 239kcal
Author: Wendy

Equipment

  • Mixing bowls (medium and large)
  • whisk
  • spatula or wooden spoon
  • measuring cups and spoons
  • Loaf Pan
  • Parchment paper, optional
  • wire cooling rack

Ingredients

  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup plain yogurt or sour cream
  • ½ cup vegetable oil
  • 2 tablespoons lemon zest
  • ¼ cup fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blackberries if frozen, do not thaw
  • 1 tablespoon flour for tossing berries

Glaze

  • 1 ½ cups powdered sugar
  • 1-2 tablespoons lemon juice
  • 1 tablespoon softened butter
  • ½ teaspoon vanilla extract
  • Pinch salt

Instructions

  • Preheat your oven to 350°F and grease or line a standard loaf pan with parchment paper.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
    Ingredients for baking, including flour, sugar, eggs, blackberries, lemon zest, lemon juice, vanilla extract, yogurt, baking powder, water, and a whisk arranged on a white surface.
  • In a large bowl, whisk the sugar and eggs until smooth, then mix in the yogurt, oil, lemon zest, lemon juice, and vanilla extract until fully combined.
    A mixing bowl with wet ingredients and three small bowls containing blackberries, flour, and eggshells on a white surface.
  • Add the dry ingredients to the wet ingredients and stir just until no dry streaks remain.
    Glass mixing bowl with flour and batter, next to small bowls of blackberries, baking powder, and two eggshell halves on a white surface.
  • Toss the blackberries with 1 tablespoon of flour, then gently fold them into the batter.
    A glass mixing bowl with cake batter and floured blackberries next to a baking pan lined with parchment paper on a white surface.
  • Pour the batter into the prepared loaf pan and smooth the top.
    A loaf pan lined with parchment paper filled with unbaked batter containing visible chocolate chips or fruit pieces, viewed from above.
  • Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, loosely cover with foil during the last 10–15 minutes.
    A loaf of golden-brown bread sits in a rectangular baking pan lined with parchment paper on a white surface.
  • Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
  • If using the glaze, whisk everything together starting with 1 tablespoon lemon juice.
  • Add more juice a few drops at a time until it becomes thick but spreadable—it should slowly mound rather than run.
    A glass mixing bowl with whipped frosting and electric mixer attachments next to a partially visible rectangular baked cake on a white surface.
  • Spread over the completely cooled loaf with a spoon or spatula.
    A rectangular loaf cake with white frosting is placed on a white rectangular plate against a plain white background.
  • Let sit 15–20 minutes to set before slicing.

Notes

  • Coat berries lightly in flour before adding to batter
  • Mix wet and dry ingredients just until combined
  • Bake until center tests clean with a toothpick
  • Cool fully before glazing for best results

Storage:

Storage
Store the loaf in an airtight container at room temperature for up to 3 days.
Reheating
Warm individual slices in the microwave for about 10–15 seconds for that fresh-baked feel.
Freezing
Wrap the loaf tightly (or slice and wrap individually) and freeze for up to 2 months. Thaw at room temperature before serving.

Nutrition

Serving: 1Serving | Calories: 239kcal | Carbohydrates: 51g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.05g | Cholesterol: 37mg | Sodium: 242mg | Potassium: 87mg | Fiber: 1g | Sugar: 34g | Vitamin A: 127IU | Vitamin C: 8mg | Calcium: 53mg | Iron: 1mg