Blackberry Lemon Bread
This blackberry lemon bread is for all of you berry lovers, whether you pick your berries in a wild patch along the side of the road or as a mixed flat at the weekly Sunday market.
Mr. uglyducklingbakery’s sister recently visited with us for a week. She, a writer of poetry, spent one morning helping kiddo think of adjectives to describe a chocolate sheetcake we had baked.
Inspired by this scene, I offer to you a list of adjectives that describe this blackberry lemon bread. Velvety. Bright. Tangy. Lemony. It’d be hard for it not to be lemony, as there’s lemon everywhere – in the cake, the syrup, and the lemon drizzle.
This blackberry lemon bread is my bake for the reddit 52 week baking challenge: week 28 (seasonal ingredients 2), which needs no explanation. We are more than halfway through the baking year, and I feel good that I’ve kept up with challenges with only one or two failures. I’m looking at you, babka.
But this quickbread is no failure, I promise.
Notes and tips for this recipe
This recipe follows a common pattern for cakes. Cream the sugar and butter until light and fluffy. Add the eggs, one at a time. Then alternate additions of the dry ingredients with the liquid.
Dusting the berries with flour helps prevent them all from sinking to the bottom of the cake. If some of your blackberries are very large, you should cut them in half or even quarters.
Gently fold the blackberries into the quickbread mixture.
When you pour the mixture into the prepared pan, give it a few thwacks to spread the batter. You can also make this quickbread in a 8″x4″ pan if you want a taller loaf. I personally prefer it squatter, because that way I get more glaze.
Bake until the loaf is starting to brown and a toothpick inserted into the center comes out clean. Note that the edges are just starting to pull away from the pan.
When brushing the syrup and when glazing, I recommend having the blackberry loaf on a cooling rack over a piece of wax paper to catch any drips.
The lemon drizzle should be easy to pour but not so thin that it just runs right off the bread.
FAQs about blackberry lemon bread
You could consider it a lemon drizzle cake, but this recipe falls under the category of blackberry lemon quickbread, adjusting for a bit of liquid in the berries. As I’ve written about before, in Ratio: The Simple Codes Behind the Craft of Everyday Cooking, Michael Ruhlman describes the ratio for quick breads as (by weight) two parts (2 cups) flour: two parts (1 cup) liquid: one part egg (2 large eggs): one part (1 stick/4oz) butter. You can check out examples of other ratios in these lemon lavender shortbread cookies, orange poppy seed waffles, or sourdough discard apple muffins.
No. But there is so much variation in how people measure that you are much more likely to get a reliable result if you weigh your ingredients. I still have a deal that I’ll send a basic kitchen scale to the first ten U.S. readers who sign up for my newsletter and leave a comment to promise they will start weighing out all of their ingredients!
Most commercial flour is supposed to be clump-free these days, but I still find that I get an occasional clump that makes sifting worthwhile. If you don’t have a sifter, you can use a sieve (see picture) or even a wire whisk.
Yes. I would bake the blackberry loaf, brush it with the syrup, and let it cool completely before wrapping it well in several layers of plastic wrap. When you are ready to serve it, let it come to room temperature and make the lemon drizzle glaze at that point.
Yes. Just be aware that frozen blackberries often put out a lot more liquid, so I would let them drain as you bring them to room temperature.
Yes. Feel free to use blueberries, raspberries, salmon berries, tayberries or even snozzberries. If your berries are very sweet, you should reduce the total sugar to 1 cup (200g).
Blackberry lemon bread
- Stand mixer or hand mixer
- 9"x5" loaf pan
Blackberry lemon bread batter
- 1 cup blackberries, washed, dried, and halved if large
- 1 ½ cup (195g/6.9oz) bleached all-purpose flour plus 1 tbsp for mixing with blackberries, and more for flouring the pan
- ½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 stick (113g/4oz) unsalted butter, softened plus more for flouring the pan
- 1 ¼ cup (250g/8.8oz) granulated sugar
- zest of 3 lemons (~2 tbsp)
- 2 large eggs
- ½ cup buttermilk
- ¼ cup lemon juice
- ¼ cup (50g/1.8oz) granulated sugar
- ¼ cup lemon juice
Lemon drizzle glaze
- 1 cup confectioner's sugar
- 1-2 tbsp lemon juice
Blackberry lemon bread batter
- Preheat the oven to 350°F.
- Butter and flour a 9"x5" or 8"x4" loaf pan.1 1/2 cup (195g/6.9oz) bleached all-purpose flour, 1 stick (113g/4oz) unsalted butter, softened
- Sift together the dry ingredients (flour, baking powder, baking soda, salt) into a medium sized bowl.1 1/2 cup (195g/6.9oz) bleached all-purpose flour, 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- Cream the butter, sugar, and lemon zest together until light and fluffy. If using a stand mixer, this will take about 5 minutes on medium speed, longer if using a hand mixer.1 stick (113g/4oz) unsalted butter, softened, 1 1/4 cup (250g/8.8oz) granulated sugar, zest of 3 lemons (~2 tbsp)
- Add the eggs one at a time, beating for a minute after each addition and scraping down the bowl as necessary.2 large eggs
- Add approximately one half of the dry ingredients and mix on low speed until they are just incorporated.
- Add the buttermilk and lemon juice and beat until mixed. Scrape down the bowl.1/2 cup buttermilk, 1/4 cup lemon juice
- Add the remaining dry ingredients and mix until just barely incorporated.
- Toss the blackberries in a small bowl with the extra 1 tbsp of flour and then add the berries to the batter. Using a spatula, gently fold in the berries by hand.1 cup blackberries, washed, dried, and halved if large
- Pour the batter into the prepared pan, even out the batter and give the pan a few thwacks on the counter to remove any air bubbles.
- Bake the blackberry lemon batter for 50-55 minutes until the top has started to brown and a toothpick inserted into the center comes out clean.
- Cool in the pan for 10 minutes, and then invert and transfer to a cooling rack.
- While the batter is baking, prepare the lemon syrup by combining the lemon juice and sugar in a small saucepan.1/4 cup lemon juice, 1/4 cup (50g/1.8oz) granulated sugar
- Bring the syrup to boil over medium-high heat and stir until all of the sugar has dissolved.
- Turn off the heat and let cool.
- Once you have removed the cake from the pan and transferred it to a cooling rack, put the cooling rack over a piece of waxed paper or parchment paper to catch any drips.
- Use a pastry brush or spoon to brush all of the lemon syrup onto the top and sides of the blackberry lemon bread. Let cool.
- When ready to glaze, combine the confectioner's sugar and 1 tbsp of lemon juice and whisk to combine. Add a bit more lemon juice if needed so that the glaze is just pourable, and pour the glaze over the cake, letting it drip down the sides.1 cup confectioner's sugar, 1-2 tbsp lemon juice
- Let the glaze harden before serving, about one hour.
- The cake can be stored at room temperature for up to one week.
If you make this blackberry lemon bread, please leave a comment or rating here. Or share a pic with me on Instagram!
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Week 1: New Year new recipe – blueberry galette
Week 2: seasonal – Smitten Kitchen’s grapefruit pound cake
Week 3: Great British Bake Off – Kate’s sticky toffee apple caramel cake
Week 4: Australia – sausage rolls
Week 5: bite sized – cookies
Week 6: Chinese New Year – mushroom bao
Week 7: new tool – baguette baker
Week 8: chocolate – chocolate peanut butter bonbons
Week 9: timed bake – under 1 hour! chocolate chip scones
Week 10: allergy/diet restriction – macarons
Week 11: quick breads – kale and cheese quick bread
Week 12: signature bake – purple cow bread
Week 13: enriched breads (kale and cheese babka fail)
Week 14: childhood favorite –fudgy triple layer chocolate cake with chocolate ganache frosting
Week 15: decorating challenge – purple velvet cake
Week 16: crispy crunchy – bacon cheddar popcorn
Week 17: p52 of a favorite cookbook, or your favorite blog – chocolate peanut butter drip cake
Week 18: pâte à choux – bacon cheese puffs
Week 19: veggies turned sweet – red velvet beet waffles
Week 20: plating – chocolate chip cookie (butter challenge)
Week 21: Birthday Party! – chocolate orange cake
Weed 22: Scandinavian – Swedish apple cake (plus a bonus sourdough discard apple cake)
Week 23: Layers – Pecan apple oat bars (post is pending)
Week 24: Tarts – rainbow fruit tart
Week 25: Bagels and donuts – maple donut cake
Week 26: Surprise inside – surprise heart yeast bread (pending)
Week 27: Local favorite – Rainier cherry crisp
Next week: Classic French desserts