With plenty of fresh, wild blackberries and lemon zest this blackberry bread bakes up incredibly moist, tender and delicious! Such a wonderful blackberry recipe that you’ll want to make every season!
Sharing a berry bread with you today…blackberry bread, to be exact.
These (slightly tart) gems were hand picked by my mom and I. It’s so awesome that they grow wild here in Newfoundland.
What a fun time we both had filling our buckets with berries.
Though, I must admit, blackberries are a tad more fussy than blueberries.
Blackberries often grow on/around prickly branches (thorns) and if you aren’t careful, they’ll sting ya.
I guess because of that, it makes the reward of enjoying the blackberries that much more satisfying 😉
And berry stained hands after picking the berries? Oh yeah, so worth it!
Aside from enjoying the berries as they are, this blackberry lemon loaf is another delicious use for them. And, guess, what? The prep time is about 10 minutes. The hardest part is waiting for the loaf to bake!
How to Make Blackberry Bread
Full details are in the recipe card below, but here are the basics:
- Start by combining your flour with lemon zest, baking powder and salt. Lay to one side.
- In another bowl combine cooled melted butter with white and brown sugar, yogurt, milk, vanilla and eggs. Give that a little mix.
- Pour the sugar mixture into the flour mixture, stirring to combine.
- Dust your blackberries with a little flour (this helps them from sinking to the bottom of your bread).
- Add those flour dusted blackberries to your batter.
- Gently mix the berries in, being careful not to break too many. If you break some, no biggie!
- Scoop the batter into a prepared/greased loaf pan.
- Bake and allow to cool before removing and fully cooling on a wire rack.
- Glaze your blackberry bread or enjoy as is!
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How to Store This Loaf
Wrap the blackberry bread well in some plastic or parchment paper (or store in a covered container).
The loaf can be kept a room temperature for about 3 days (depending on the heat/humidity of where you are). After that, wrap and freeze for up to 3 months.
Thaw before enjoying.
More Recipe Tips
The icing sugar glaze on this loaf is totally optional! If you are glazing, though, allow your blackberry loaf to completely cool before glazing or the glaze will soak into your cake.
Not glazing? Enjoy as is or with a dollop of whipped cream or ice-cream.
As an alternative, swipe out some of your blackberries for chocolate chips and ditch the lemon. Such a great combo too!
Keep in mind that blackberries will have more seeds than, say, blueberries so you will notice them in your loaf. But, if you are a blackberry fan, you probably already know this 🙂
More Berry Recipes You May Enjoy
- Gooseberry Crumble – Tart gooseberries and a buttery crumble top…what’s not to love?
- Partridgeberry Cake – Vibrant Newfoundland partridgeberries with orange zest and a simple glaze. So good!
- Blueberry Bundt Cake – Loaded with sweet blueberries, this easy bundt cake is sure to be a favourite.
Hope you love this wild blackberry bread as much as we do!
Until next time, take care and chit chat again soon,
Make this blackberry recipe? That’s awesome! Love it if you left a comment below. Many thanks!
Blackberry Bread with Lemon (and icing sugar glaze)
- 2 cups all purpose flour (plus 1 to 2 tablespoons to dust blackberries)
- 1 heaping tablespoon lemon zest (from about 1 large lemon. Plus, more for garnish, if you like)
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup melted unsalted butter
- 1/2 cup sugar
- 1/4 cup brown sugar (packed)
- 1/2 cup Greek yogurt
- 1/2 cup milk (dairy, oat or almond)
- 1.5 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups blackberries , cleaned/stems removed
- baking spray (or butter) to grease pan
Icing Sugar Glaze
- 1 cup icing sugar
- 2 tablespoons lemon juice (approximately. Use more if you want a looser consistency or less for a thicker consistency).
- In a bowl combine flour, lemon zest, baking powder and salt. Stir to combine and lay to one side. Preheat oven to 350 degrees Fahrenheit at this point too. Spray a 9 x 5-inch nonstick loaf pan with baking spray or grease with butter.Note: When measuring flour, I like to spoon the flour into the measuring cup, (leveling off the top with a butter knife) rather than dunk the cup into the container of flour (that way, you won't over measure your flour and use more than you need).Note: You can overhang some parchment paper on the pan so you can easily remove the loaf once it's baked/cooled.
- Meanwhile, melt butter and allow to cool slightly.
- Combine melted cooled butter with both sugars, yogurt, milk, vanilla extract and eggs. Add Whisk to combine everything.
- Pour sugar mixture into flour mixture, whisking to combine.
- Dust blackberries with a tablespoon or 2 of flour (this helps prevent them from sinking in the batter.
- Gently fold the blackberries into the batter with a spatula, being careful not to break too many.
- Scoop batter into prepared pan. Smooth surface with a spoon and tap down on a hard surface 10 to 15 times or so to settle things.
- Bake for 55 to 60 minutes or until a wooden skewer comes out clean of batter when inserted through centre of loaf.
- Let cool in pan for about 15 minutes before removing and allowing to fully cool on wire rack before glazing (if doing do). Enjoy!
Icing Sugar Glaze (optional)
- Combine both ingredients in a bowl, whisking into combined and smooth. Drizzle over cooled bread.
- The icing sugar glaze on this loaf is totally optional! If you are glazing, though, allow your blackberry loaf to completely cool before glazing or the glaze will soak into your cake.
- Not glazing? Enjoy as is or with a dollop of whipped cream or ice-cream.
- As an alternative, swipe out some of your blackberries for chocolate chips and ditch the lemon. Such a great combo too!
- Keep in mind that blackberries will have more seeds than, say, blueberries so you will notice them in your loaf. But, if you are a blackberry fan, you probably already know this.