Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Blackberry Lemon Loaf with Lemon Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 66 reviews

This Blackberry Lemon Loaf is a bright, moist, and delightful summer treat made in one bowl with no mixer required. Featuring tangy lemon zest and juice, juicy blackberries swirled throughout, and a luscious lemon glaze on top, this easy-to-make loaf is perfect for breakfast, brunch, or a refreshing dessert.

  • Total Time: 50 minutes
  • Yield: 10 slices

Ingredients

Loaf

  • ¾ cup granulated sugar (150 g)
  • 2 tablespoons lemon zest (from about two lemons)
  • ¼ cup fresh lemon juice (59 ml)
  • ½ cup neutral flavored oil (such as avocado or canola) (118 ml)
  • 2 large eggs
  • ½ cup plain whole Greek yogurt (113 g)
  • 1 teaspoon vanilla extract
  • 1 ¾ cups all-purpose flour (218 g) plus 1 tablespoon (for coating the berries)
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup fresh blackberries (148 g)

Lemon Glaze

  • ½ cup powdered sugar (65 g)
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat Oven and Prepare Pan: Preheat the oven to 350°F (177°C). Grease a 9×5-inch heavy-weight steel loaf pan or line it with parchment paper to prevent sticking.
  2. Mix Sugar and Lemon Zest: In a large bowl, add the granulated sugar and lemon zest. Using your clean hands, rub the zest into the sugar until it is well incorporated and fragrant.
  3. Add Wet Ingredients: To the sugar and zest mixture, add the fresh lemon juice, neutral oil, eggs, Greek yogurt, and vanilla extract. Whisk everything together until the batter is smooth and homogenous.
  4. Add Dry Ingredients: Stir in 1 ¾ cups of the all-purpose flour, baking powder, and salt gently until just combined. Avoid overmixing; a few lumps are fine for a moist loaf.
  5. Prepare Blackberries: In a small bowl, toss the blackberries with the remaining 1 tablespoon of flour to coat them and prevent sinking during baking. Leave any excess flour in the bowl.
  6. Assemble Batter and Berries: Pour one-third of the batter into the prepared loaf pan. Gently layer half of the floured blackberries on top. Pour another one-third of the batter over the berries, then add the remaining blackberries. Finish by pouring the remaining batter on top and smooth the surface.
  7. Bake: Place the loaf pan in the preheated oven and bake for 45 to 55 minutes. Check doneness by inserting a toothpick into the center; it should come out clean. Be careful not to overbake to maintain moisture.
  8. Cool the Loaf: Let the loaf cool in the pan for 10 minutes. Then transfer it to a wire rack and allow it to cool for an additional 10 minutes while preparing the glaze.
  9. Make Lemon Glaze: In a small bowl, whisk together powdered sugar and fresh lemon juice until smooth and pourable.
  10. Glaze and Serve: Drizzle the lemon glaze evenly over the top of the cooled loaf, letting some drip down the sides. Allow the glaze to set before slicing and serving.

Notes

  • Use fresh blackberries for the best flavor and texture.
  • Coating the blackberries with flour helps prevent them from sinking to the bottom during baking.
  • Do not overmix the batter to keep the loaf tender and moist.
  • The loaf is best enjoyed the same day but can be stored in an airtight container for up to 2 days.
  • The lemon glaze adds a tangy sweetness that complements the tart blackberries perfectly.
  • Use a heavy-weight loaf pan to ensure even baking and a nice crust.
  • Author: Daisy
  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Find it online: https://dishiary.com/blackberry-lemon-loaf-with-lemon-glaze-recipe/