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 me. 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 fussier than blueberries.
Blackberries often grow on or 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 whisking together the flour, lemon zest, baking powder and salt in a bowl. Set aside.
- In another bowl, whisk together the cooled, melted butter, white and brown sugar, yogurt, milk, vanilla and eggs.
- Pour the sugar mixture into the flour mixture, stirring or whisking to combine.
- In a bowl, dust your blackberries with a little flour, stirring to coat.
- 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 loaf pan.
- Bake and allow to cool slightly before removing and fully cooling on a cooling rack.
- Glaze your blackberry bread or enjoy as is!
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Can I Freeze This Loaf?
Yes! Like most baked goods, I like to enjoy this loaf freshly made, but you can freeze.
If freezing, it’s better to freeze an unglazed loaf (as the glaze doesn’t look as pretty after freezing and thawing). However, you can still freeze the loaf if it’s glazed. No biggie, just something to keep in mind.
Wrap the cooled loaf in food plastic wrap, then wrap in aluminum foil (or just two layers of food plastic wrap). Place into a freezer-safe container. Don’t forget to label with the recipe name and date it was made. You can freeze for up to 3 months.
When ready to enjoy, remove the loaf from the container (but still leave wrapped) and let thaw at room temperature.
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, sub 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 Yummy Berry Recipes
Hope you love this wild blackberry bread as much as we do!
If you try this blackberry recipe, please leave a comment below. Love to hear how you enjoyed!
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
- ½ teaspoon salt
- ½ cup melted unsalted butter
- ½ cup granulated sugar
- ¼ cup brown sugar (packed)
- ½ cup Greek yogurt
- ½ cup milk (dairy, oat or almond)
- 1.5 teaspoons pure vanilla extract
- 2 large eggs
- 2 cups blackberries , cleaned and stems removed
- baking spray (or butter) to grease pan
Icing Sugar Glaze
- ½ cup icing sugar
- 1 tablespoon lemon juice (approximately. Use more if you want a looser or thinner consistency or less for a thicker consistency).
- Preheat oven to 350 degrees Fahrenheit.
- Meanwhile, whisk together the flour, lemon zest, baking powder and salt in a large bowl. Set aside. Also, grease a 9-inch x 5-inch non-stick loaf pan with baking spray or grease with butter and set aside.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 also line the loaf pan with some parchment paper, allowing some parchment paper to overhang over the sides of the loaf pan. That way, you can easily remove the loaf once it's baked and cooled.
- Next, melt butter in a saucepan on the stovetop over medium-low heat (or in a microwave-safe dish in the microwave) and allow to cool slightly. To a medium bowl, add melted & cooled butter, granulated sugar, brown sugar, yogurt, milk, vanilla extract and eggs. Whisk everything together until well combined.
- Pour butter/sugar mixture into reserved flour mixture, whisking or stirring until well combined and there are no streaks of dry flour remaining.
- In another bowl, dust blackberries with a tablespoon or two of flour (this helps prevent them from sinking in the batter), stirring to coat the blackberries with the flour.
- 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 the pan 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 inserted in the centre of the bread comes out clean.
- Let the blackberry bread cool in the pan for about 15 minutes before removing and allowing to fully cool on cooling rack before glazing (if doing do).
- Once bread is cool, drizzle over glaze (if using) and a sprinkle more lemon zest (if desired). Slice and enjoy!
Icing Sugar Glaze (optional)
- Whisk together the icing sugar and lemon zest in a bowl until smooth. Drizzle over cooled bread. Note: If you want a thicker glaze, use less lemon juice. If you want a thinner glaze, use more lemon juice. If you happen to make your glaze too thin, add more icing sugar to thicken. Also, you can easily make more glaze if you want more over top of the 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.
- 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.
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.