Lemon Blackberry Bread
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Lemon Blackberry Bread is the perfect way to savor the flavors of summer, and the contrast between the zesty lemon and the juicy fresh blackberries.
This moist and flavorful quick bread is easy-to-make, making it ideal for for a healthy breakfast, afternoon snack, or dessert.
For even more delicious lemony goodness, check out these recipes too! Honey Lemon Popcorn, Glazed Lemon Scones, and everyone’s favorite Lemon Curd Puff Pastry Tarts.
If it happens to be bitterly cold outside, with a flu season spreading across the country; it is the perfect time to stay home, turn on the warm oven, and bake a loaf or two of this delicious lemon blackberry bread!
What you’ll need
- Greek yogurt or sour cream – I use plain, full-fat Fage Greek yogurt. Non-fat is not recommended, you need the fat content to add moisture to this quick bread recipe.
- Unsalted butter – You want your butter to be room temperature to incorporate properly.
- Sugar-free baking blend – I use Truvia or Swerve Granulated, but granulated sugar will also work perfectly. See note below.
- Eggs – Room temperature eggs will blend into the batter better than cold.
- Fresh lemon juice and fresh lemon zest – squeeze your own lemons for best results. Please do not use the juice from those little plastic lemons in the produce section, the flavor is nowhere near as fresh and bright as with fresh lemons – and you need the zest anyway.
- Pure vanilla extract – Adds a nice hint of warmth in the background. Substitute lemon extract for a stronger citrus flavor.
- All purpose flour – Scoop the flour into your measuring cup, then scrape the top smooth without tapping it down or you may end up with a dry loaf of bread.
- A combination of baking powder and baking soda add some lift
- Fresh, juicy blackberries – They add a burst of juicy sweetness and vibrant color that works perfectly with the tartness of the lemon.
Check out the printable recipe card below for the complete recipe and detailed instructions.
How to make Lemon Blackberry Bread:
Preheat oven to 350° F. Spray a 9 x 5-inch loaf pan with baking spray, set aside.
Wash and rinse the blackberries, and carefully dry with a paper towel to remove excess moisture.
Beat the butter and sugar together in a large bowl with a hand mixer until light and fluffy.
Mix in the eggs one at a time. Add the yogurt, lemon juice, lemon zest, and vanilla. Mix well, scraping down the sides of the bowl as you go.
Sift the flour, baking powder, and baking soda, into the wet ingredients. Stir the ingredients together with a rubber spoon only until combined, do not over mix!
In a small bowl, mix blackberries with 1 tablespoon of flour.
Gently fold about two-thirds of the blackberries into the blackberries (minus the additional flour) into the batter.
Pour batter into prepared pan, add the remaining blackberries on top, and use a spoon or knife to smooth out the batter.
Bake for 50 – 60 minutes, or until golden brown and a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs (not wet batter).
Place loaf pan on a wire rack to cool for 20 minutes. Remove from pan and allow to cool completely on the wire rack.
There is nothing better with a slice of lemon blackberry loaf on a ridiculously cold day, than a hot cup of tea to warm you up from the inside!!
Expert Tips
- Coating the blackberries in a bit of flour before adding them to the batter helps to prevent excessive bleeding.
- Frozen blackberries can also be used in this recipe.
Storage & Freezing
Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for a day or two, but for longer storage refrigerate or freeze.
Natural sweeteners
To reduce sugar and/or calories, natural sweeteners bake and taste the same as granulated sugar. The top of the bread may turn out a bit rougher than usual, but it does not affect the flavor one bit!
Truvia Sweet Complete Granulated All-Purpose sweetener with stevia leaf extract sweetens and measures like sugar and bakes and browns in recipes – without calories or added sugars. Add just the right sweetness for everything from cookies to coffee.
Swerve Granular is an erythritol and allulose blend made without artificial flavors or preservatives. It measures cup-for-cup just like sugar so you can replace the sugar in your favorite baked good recipes and beverages.
More delicious snack bread recipes
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Enjoy!!
Lemon Blackberry Bread
Ingredients
- .25 cup unsalted butter
- 0.5 cup Truvia, Swerve, or regular granulated sugar
- 1 cup Greek yogurt I used Fage 5%
- 2 large eggs
- .25 cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 0.5 teaspoon baking soda
- 6 ounce package fresh blackberries
Instructions
- Preheat oven to 350° F. Spray a 9 x 5-inch loaf pan with baking spray, set aside.
- Wash and rinse the blackberries, and carefully dry with a paper towel to remove excess moisture.
- Beat the butter and sugar together in a large bowl with a hand mixer until light and fluffy.
- Mix in the eggs one at a time. Add the yogurt, lemon juice, lemon zest, and vanilla. Mix well, scraping down the sides of the bowl as you go.
- Sift the flour, baking powder, and baking soda, into the wet ingredients. Stir the ingredients together with a rubber spoon only until combined, do not over mix!
- In a small bowl, mix blackberries with 1 tablespoon of flour. Gently fold about two-thirds of the blackberries into the blackberries (minus the additional flour) into the batter.
- Pour batter into prepared pan, add the remaining blackberries on top, and use a spoon or knife to smooth out the batter.
- Bake for 50 – 60 minutes, or until golden brown and a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs (not wet batter).
- Place loaf pan on a wire rack to cool for 20 minutes. Remove from pan and allow to cool completely on the wire rack.
Notes
- Do not “tap” down your flour in the measuring cup, or you will end up with a dry batter. Fluff, scoop and flatten off with a knife.
- Coating the blackberries in a bit of flour before adding them to the batter helps to prevent excessive bleeding.
- Frozen blackberries can also be used in this recipe.
- Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for a day or two, but for longer storage refrigerate or freeze.
This looks delicious, Lisa! And what a great little gift basket. Pinned!
Thank you Claire. 🙂
To many pictures and I don’t like recipes that spout a certain brand.
What a thoughtful little basket of stuff! 🙂 It’s sure to make anyone’s day brighter!
Awe, thank you so much Jamie! 🙂
This bread looks delicious, Lisa! Love the lemon and blackberry combination and anyone would be thrilled to see that basket of goodies 🙂
This bread looks amazing, Lisa! I can definitely relate to the dreams of a warmer climate…..I try to not even go there because it’s so far from reality I just end up depressed 😉
Quick, eat some lemon bread and think happy thoughts!! They claim that this winter is warmer than last year, but that isn’t helping…it’s still too cold! 😉
I just love the flavor combo of lemon with blackberries! 🙂 This bread looks delicious, and I love that is lower in sugar and immunity boosting. That basket is such a thoughtful idea for someone who has come down with a nasty bug.
I love that your delicious bread can help boost my immune system! Yummy! #client
Truvia does not contain very much stevia. Scary stuff.
This is perfect for me because I can not eat breads with yeast and not much wheat. I am going to try this with Spelt flour and see how it works. I have been making an Amish Cinnamon bread and I vary the add ins like walnuts and craisins.
Thank you Helen, I hope it works out for you. 🙂
I tried a commercial brand gluten free flour and, lucky for me (I’m no baker), the bread turned out surprisingly good! Hope my ‘wheat-restricted’ pal thinks so too!
can you use a 9 x 9 x 2 pan for this recipe? If so, how long and what temp?
I would assume that you could Susan, but I have never tried it myself. I would still bake it at 350 degrees, but cut the time down to 20 minutes, maybe 25?? Good luck. 🙂
I have recently discovered Truvia Baking Blend. I am diabetic and am so happy and thankful for this new product. I used this product in all my Thanksgiving and Christmas Desserts. What a JOY to have pumpkin, apple, lemon and an old recipe I have used for years, Harvest Loaf. I was so delighted when I made this special recipe and it was tasty and moist. I had been disappointed when I made these recipes using Splenda because they were so dry. I used the Truvia Blend in breads, cakes, pies and yeast breads and rolls successfully. I also use Truvia in all my beverages and etc. I use both Truvia and Stevia.
I am so glad that you found a product that you enjoy Ina! Thanks so much for stopping by. 🙂
I need the nutritional values-especially calories and at what serving size
I’m sorry Cheryl, but I am unable to provide that information. Hopefully I will be able to find an app that will calculate that information for me in the future.
I can’t wait to give this a try…I’ll let u know how it turns out. .Thank you for sharing this.
I tried it todsy….IT IS DELICIOUS! I didn’t have the other baking pan so I used a glass one…I prefer the pan u posted, so I’ll use it next time. Thanks again.
I am so glad that you like it Tomira!! Thanks so much for stopping by and letting me know. 🙂
got it in the oven. had to change 2 ingredients. let you know how it turns out. smells heavenly
I knew I sniffed out a lemon recipe on your blog – love this Lisa!!
LOL, thanks so much Deb!!
I like the idea of using Yogurt in place of oil in the Lemon Cake
Truvia and Stevia are my two favorite sweetener’s.
Thanks so much for stopping by Thelma, I hope you enjoy the recipe. 🙂
This bread looks wonderful, and sounds so delicious! And I love the basket you made with it, what a sweet & thoughtful gift!
Thank you so much Maria. 🙂
This looks great, Lisa! I found your blog on a link party and am excited to read more. I’ve followed your social sites and hope we can connect on those. I’m a new blogger and love meeting others. Becky
Thanks so much for stopping by Becky. I can’t wait to check out your site!! 🙂
can cupcakes be made with this recipe?
No Cecilia, this recipe is for bread not cake.
Thanks Lisa,
I made the bread following the recipe to the letter and it turned out absolutely beautiful! Along with a dollop of butter, topped a slice with Meyers Lemon curd, that I’d made last night. Yum. Tried a second round using Pillsbury gluten free flour and it turned out equally good, using mini loaf pans and adjusting bake time ( eye-balling with crossed fingers).
This bread looks so delicious and it would be perfect for a cold winter day!
I would love this for breakfast! Thanks for linking up with What’s Cookin’ Wednesday!
I tried the Lemon Blackberry bread using the recipe. I found, for my taste, that the lemon, which I love, and the Greek yogurt combine for a tartness that the 1/2 cup of Truvia is overpowered. Next time, I will up the sweetness and dice the berries in half, most of mine fell to the bottom of the loaf. Or maybe, I will use Greek honey yogurt. Thanx.
Your lemon blackberry bread looks perfect right now as I watch the wind blow around the snow outside! We didn’t quite get the storm we were supposed to, but it still it cold and dreary…this would be the perfect pick me up! Thanks for sharing it with us at Foodie Fridays and DIY…spreading lots of foodie love around for you!
Wow! This bread looks amazing! I have never tried blackberry and lemon together, but it sounds delicious! The teas look really good too. Thanks so much for sharing this post at my Creative Ways Link Party! Hope you’ll be back tonight with more goodies!
Blessings,
Nici