Lemon Blackberry Bread
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Last Updated on September 9, 2019 by Lisa Johnson
The snow is falling, the wind is blowing, and we are all bundling up for the long winter ahead! While trapped inside of the house for days on end, it’s hard not to sit and daydream about warm, tropical climates with the sand between your toes, and a hot cabana boy delivering fruity drinks with cute umbrellas.
Then you hear the sound of a snowplow going down the street, and you are slapped back into reality!
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Not only is is bitterly cold outside, but there is also a flu epidemic spreading across the country. 🙁 My solution…..avoid leaving the house whenever possible!! I would much rather stay home, turn on the warm oven, and bake a loaf or two of this delicious Lemon Blackberry Bread…..
Not only do lemons scream summer {and warm weather}, they also contain strong antibacterial, antiviral, and immune-boosting powers. Paired with blackberries, which are an excellent source of Vitamin C, you are well on your way to boosting your immunity against those nasty flu germs! But sometimes that just isn’t enough…..
If a close friend or family member happens to be taken down by a bug, why not surprise them {without entering their home of course} with a fresh baked loaf of Lemon Blackberry Bread, and an assortment of Bigelow tea and Truvia® sweetner packets to help make their world a sweeter place!!
I Love Lemon with Vitamin C and Green Tea with healthy antioxidants are my personal favorites for a get well basket. 🙂
How to make Lemon Blackberry Bread:
Preheat oven to 350 degrees. Spray a 9 x 5- inch loaf pan with baking spray, set aside. In a large bowl, beat together butter and Truvia® Baking Blend until light and fluffy…..
Add the yogurt, eggs, lemon juice, lemon zest, and vanilla and beat to combine…..
Stir in flour, baking powder, and baking soda, stirring only until combined. In a small bowl, mix blackberries with 1 Tablespoon of flour…..
Add the blackberries to mixture {minus the additional flour} and gently stir to combine…..
Pour mixture into prepared loaf pan…..
and bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean. There is nothing better on a ridiculously cold day, than a hot cup of Bigelow tea to warm you up from the inside!!
I used Truvia® Baking Blend to make this moist and delicious Lemon Blackberry Bread…..
Truvia® Baking Blend is a blend of Truvia® Natural Sweetener and sugar with 75% fewer calories per serving than sugar. It bakes and browns like sugar, but you use half as much. Half a cup of Truvia® Baking Blend is as sweet as of 1 cup of sugar. Same great tasting treats, with fewer calories!!
Truvia’s natural sweetness comes straight from the leaves of the stevia plant. You can use it in coffee and tea and on cereal, fruit, oatmeal, and yogurt. I can’t wait to make a zero-calorie simple syrup to use in my lemonade and cocktails this summer! 😉
more delicious snack bread recipes:
Enjoy!!
Lemon Blackberry Bread
Ingredients
- ¼ cup unsalted butter
- ½ cup Truvia® Baking Blend
- 1 cup Greek yogurt I used Fage
- 2 large eggs
- ¼ cup fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1 Tablespoon fresh lemon zest
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 6 ounce package fresh blackberries
Instructions
- Preheat oven to 350 degrees. Spray a 9 x 5- inch loaf pan with baking spray, set aside.
- In a large bowl, beat together butter and Truvia® Baking Blend until light and fluffy.
- Add the yogurt, eggs, lemon juice, lemon zest, and vanilla and beat to combine.
- Stir in flour, baking powder, and baking soda, stirring only until combined.
- In a small bowl, mix blackberries with 1 Tablespoon of flour.
- Add the blackberries to mixture {minus the additional flour} and gently stir to combine.
- Pour mixture into prepared loaf pan and bake for 50 minutes, or until a toothpick inserted into the center of the bread comes out clean.
- Remove from oven and cool in pan for 10 minutes.
- Remove bread from pan and cool on a wire rack to cool completely.
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