This Blackberry Lemon Bread is an easy quick bread that is perfect to use up all those delicious summer fresh blackberries coming in for blackberry season.

Since this is a sweet bread, it bakes similar to banana bread or zucchini bread. It has a soft texture and is topped with the most amazing lemon glaze giving it the perfect lemon flavor.

This bread is great straight out of the oven or even at room temperature the next day. The fresh fruit adds the best fresh flavor to this loaf of bread.

How to Make the Perfect Lemon Blackberry Bread

To make this recipe you need the following simple ingredients —

Unsalted Butter
All-Purpose flour
Baking Powder
Salt
Sugar
Lemon juice (for best results use fresh lemon juice)
Fresh Lemon Zest
Sour Cream
Large eggs (don't have eggs? You can swap out Greek Yogurt)
Fresh Blackberries
Vanilla extract
powdered sugar plus extra lemon juice for the glaze
whole milk

In a medium bowl, add all your dry ingredients for this blackberry lemon loaf. You can use a different pan if you like, but for this recipe, I like to use a 9 x 5-inch loaf pan.

If you do not want to mix this by hand with an electric mixer, use your stand mixer with the paddle attachment.

Add the wet ingredients including the melted butter to the dry ingredients and mix well. Fold in the juicy blackberries, lemon juice, and lemon zest. Make sure to scrape the sides of the bowl well.

Once you mix everything well, spray the loaf pan with non-stick cooking spray and pour the batter into the pan.

Bake the Bread

Place the loaf pan on a parchment paper lined baking sheet so if there is any overspill the pan will catch it.

Bake in a 350-degree oven for about 50-60 minutes or until a knife inserted in the center of the bread comes out clean and the bread is baked golden brown.

Remove the bread from the oven and place the pan on a wire rack to cool. After about 20 minutes, you can remove the bread from the pan and let it cool by itself on the wire cooling rack.

While the bread is resting, make the lemon glaze. Mix the powdered sugar and the lemon juice. Drizzle the tangy lemon glaze across the top of the bread. The glaze should dry in about 5 minutes or so.

Wrap any leftover bread in plastic wrap or place in an airtight container. If you want to freeze the loaf, wrap the bread in plastic wrap and then in aluminum foil.

Check out these other summer recipes

Welcome to this year’s #SummerDessertWeek event hosted by Angie from Big Bear’s Wife. We've got 15 spectacular bloggers creating summer-themed dessert recipes that we're going to be sharing with you all week! You can find them on our blogs (some of those recipe links posted in this post) and on social media with the hashtag #SummerDessertWeek.

Check out Monday's Recipes:

Caramel Marshmallow Ice Cream from Big Bear's Wife

Watermelon Poke Cake from Semi-Homemade Recipes

Best Peach Crisp Recipe from Hezzi-D's Recipes Box

Glazed Blueberry Cake Donuts from Jolene's Recipe Journal

Cranberry Posset from Karen's Kitchen Stories

Strawberry Piñata Cupcakes from Blogghetti

Strawberry Shortcake Ice Cream Terrine from Sweet ReciPEAs

Snickers Apple Salad from Cheese Curd In Paradise

No Bake Salted Caramel Cheesecake from A Kitchen Hoor's Adventures

Cookie Dough Cupcakes from It's Shanaka

Stella's Cheesecake Fruit Tarts from For the Love of Food

Yield: 9 slices

Blackberry Lemon Bread

Name: Blackberry Lemon Bread
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Yield: 9
Cuisine: American
Ingredients: 1 cup of powdered sugar; 1 tablespoon of lemon juice; 1-2 tablespoons of milk; 2 1/3 cups of all purpose flour; 2 teaspoons of baking powder; 1/2 teaspoon of salt; 1 cup of butter; 1 cup of white sugar; 1 teaspoon of vanilla extract; one large lemon, zested and juiced; 1/4 cup of lemon juice; 1/3 cup of sour cream; 3 large eggs; 6 ounces of fresh blackberries; 1 tablespoon of all purpose flour

Perfect quick bread for the summer. Fresh blackberries and fresh lemon juice add to the flavor of this bread.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Ingredients

For the Bread

2 1/3 cups of all purpose flour
2 teaspoons of baking powder
1/2 teaspoon of salt
1 cup of butter
1 cup of white sugar
1 teaspoon of vanilla extract
one large lemon, zested and juiced
1/4 cup of lemon juice
1/3 cup of sour cream
3 large eggs
6 ounces of fresh blackberries
1 tablespoon of all purpose flour

For the lemon glaze

1 cup of powdered sugar
1 tablespoon of lemon juice
1-2 tablespoons of milk

Instructions

Preheat the oven to 350 degrees. Spray a 9x5 loaf pan with non stick cooking spray. Line the pan with parchment paper.
In a medium mixing bowl, combine the flour, baking powder, and salt. Set aside.
In a smaller bowl, zest the lemon. Then in another small bowl, juice the lemon. Set them both aside.
In another bowl, beat the butter and sugar on medium speed for about 3 minutes. Add the lemon juice, zest, vanilla, sour cream, and eggs. Mix well.
Incorporate the dry ingredients in with the wet ingredients. Scrape the sides of the bowl down.
Use a wooden spoon to fold in the blackberries.
Pour the batter into the loaf pan.
Place the loaf pan on a parchment-lined baking sheet and bake for 50-60 minutes or until the bread is golden brown on top and baked through.
Remove from the oven and allow it to cool.
While the bread is cooling mix together the glaze ingredients.
Drizzle the glaze over the top of the loaf.
Slice and enjoy!

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 489Total Fat: 24gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 121mgSodium: 419mgCarbohydrates: 63gFiber: 2gSugar: 36gProtein: 6g