Easy Blackberry Lemon Bread

This blackberry lemon bread makes an easy blackberry lemon cake. It’s 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.

Bonus, it takes only about 30 minutes to put together. Serve it for breakfast or as a snack with your afternoon coffee or tea.

sliced blackberry lemon bread on the counter with blackberries and cut lemon.
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Note: This blackberry lemon quick bread was created in 2021 for the reddit 52 week baking challenge: week 28 (seasonal ingredients). You can see the other baking challenges at the bottom of this post.

The Story

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 cake 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.

Key Technique: Drizzle Cake Glazes

Glazes for this blackberry lemon loaf cake and other drizzle cakes and muffins are an easy way to make your bakes a bit fancier. Simply take confectioners or powdered sugar and add a tiny amount of liquid of any kind.

This lemon drizzle should be easy to pour but not so thin that it just runs right off the side of the loaf cake. If it’s too thin, add more sugar. If it’s too thick, add a bit more liquid.

You really can use most any liquid. The glaze for my orange and poppy seed muffins uses orange juice and vanilla. I’d use coffee for this coffee and walnut loaf cake.

Let the glaze harden for an hour or so, and serve.

side of the blackberry lemon bread showing the drizzle with blackberries.
Image by Jenn of https://brunchandbatter.com

Key Ingredient: Blackberries

This is one of the simpler recipes for blackberries because you can use them whole. You don’t have to worry about removing seeds.

Use fresh or frozen blackberries, but be aware that frozen blackberries often release more liquid. If using frozen, let them drain over a bowl as they come to room temperature. Then use that blackberry juice in your syrup and your glaze to make a pink loaf cake.

If you love blackberries, check out other blackberry recipes like:

pink glazed blackberry lemon bread made with frozen blackberries.

Tips and Tricks

Making the batter

This blackberry lemon bread recipe follows the creaming method, a common pattern for cakes. Cream the sugar and butter until light and fluffy (Panels #1 and #2 below). I think most people don’t cream their butter long enough, so go an extra minute or two.

four panels showing the steps in making quick bread batter.

Add the eggs, one at a time (Panel #3). Then alternate additions of the dry ingredients with the liquid (Panel #4).

Adding the blackberries

Dusting berries with flour helps prevent them all from sinking to the bottom of your loaf cakes. If some of your blackberries are very large, you should cut them in half. I probably needed to cut some of those blackberries into quarters!

bowl of blackberries dusted with flour.

Gently fold the blackberries into the lemon cake batter.

blackberries being stirred into the blackberry lemon loaf cake batter.


When you pour the mixture into the prepared pan, give it a few thwacks to spread the batter.

unbaked blackberry lemon bread batter in the pan.

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.

baked blackberry lemon bread in the pan.

Let the cake cool in the pan for about 10 minutes. Then put it on a cooling rack over a piece of wax or parchment paper. This catches the drips from your syrup and glaze and makes clean up much easier!

a loaf of blackberry lemon bread on a cooling rack over wax paper.

Adding the lemon drizzle

The lemon drizzle should be easy to pour. You can thin it out with more lemon juice or some blackberry juice if you’ve used frozen berries.

white glaze being poured onto the quick bread.

Variations and substitutions

  • Use blueberries, raspberries, salmon berries, tayberries or even snozzberries.
  • Sub orange zest and orange juice for the lemon.

FAQs about this Blackberry Lemon Bread

Why do you weigh ingredients?

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.

Why do you sift the dry 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 or even a wire whisk.

Can I freeze this blackberry lemon bread?

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 glaze at that point.

a loaf of blackberry lemon bread with four slices and surrounded by a few lemons and blackberries.

Check out other loaf cake recipes like this lovely pale pink raspberry cake or pound cakes like this chocolate chip loaf cake or coffee and walnut cake.

Blackberry Lemon Bread

5 from 2 votes
Category: Cakes
Cuisine: Unspecified
Prep Time: 30 minutes
Cook Time: 52 minutes
Glazing time: 5 minutes
Total Time: 1 hour 27 minutes
Servings: 9
Calories: 327kcal
This velvety, tangy, and very lemony blackberry lemon bread is for berry lovers, whether you pick your berries or buy them at the market.
Print Recipe


  • Stand mixer or hand mixer
  • 9 inch by 5 inch loaf pan


Blackberry lemon bread batter

  • 1 cup blackberries, washed, dried, and halved if large
  • cup (227grams or 8 ounces) bleached all-purpose flour plus 1 tablespoon for mixing with blackberries, and more for flouring the pan
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 stick (113 grams or 4 ounces) unsalted butter, softened plus more for flouring the pan
  • 1 cup (200 grams or 7.1 ounces) granulated sugar
  • zest of 3 lemons (about 2 tablespoons)
  • 2 large eggs
  • ½ cup buttermilk
  • ¼ cup lemon juice

Lemon syrup

  • ¼ cup (50 grams or 1.8 ounces) granulated sugar
  • ¼ cup lemon juice

Lemon drizzle glaze

  • 1 cup confectioner's sugar
  • 1 to 2 tablespoons lemon juice


Blackberry lemon bread batter

  • Preheat the oven to 350°F.
  • Butter and flour a 9 inch by 5 inch loaf pan.
    1¾ cup (227grams or 8 ounces) bleached all-purpose flour, 1 stick (113 grams or 4 ounces) unsalted butter, softened
  • Sift together the dry ingredients (flour, baking powder, baking soda, salt) into a medium sized bowl.
    1¾ cup (227grams or 8 ounces) bleached all-purpose flour, ½ teaspoon baking powder, ½ teaspoon baking soda, ½ teaspoon 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 (113 grams or 4 ounces) unsalted butter, softened, 1 cup (200 grams or 7.1 ounces) granulated sugar, zest of 3 lemons (about 2 tablespoons)
  • 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.
    ½ cup buttermilk, ¼ 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 tablespoon 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 to 60 minutes until the top has started to brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it lightly with foil.
  • Cool in the pan for 10 minutes, and then invert and transfer to a cooling rack.

Lemon syrup

  • While the batter is baking, prepare the lemon syrup by combining the lemon juice and sugar in a small saucepan.
    ¼ cup lemon juice, ¼ cup (50 grams or 1.8 ounces) granulated sugar
  • Heat the syrup 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 tablespoon of lemon juice and whisk to combine. Add a bit more lemon juice if needed so that the glaze is just able to be poured, and pour the glaze over the cake, letting it drip down the sides.
    1 cup confectioner's sugar, 1 to 2 tablespoons lemon juice
  • Let the glaze harden before serving, about one hour.
  • The cake can be stored at room temperature for up to one week.


This recipe calls for 9 to 10 tablespoons of lemon juice in total, which will require 3 to 4 lemons, depending on the size.
Variation: if you make this recipe with frozen blackberries, drain them over a bowl as they come to room temperature. You can use this liquid in the syrup or glaze for a pale pink color.


Calories: 327kcal | Carbohydrates: 66g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 65mg | Sodium: 244mg | Potassium: 99mg | Fiber: 1g | Sugar: 35g | Vitamin A: 424IU | Vitamin C: 9mg | Calcium: 46mg | Iron: 1mg
Love this recipe?Mention @Uglyducklingbakery or tag #uglyducklingbakery!

This blackberry lemon bread recipe was originally posted on July 10, 2021. It was last updated on September 5, 2022.

Special thanks to Jenn for sharing a few photos of this blackberry lemon bread recipe and helping me to improve my food photography. You can check out her own fabulous recipes and beautiful food at Brunch and Batter.

What’s next

If you make this blackberry lemon bread recipe, please leave a comment or rating here.

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Previous challenges:
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 – 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 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 – mini chocolate chip cookies
Week 21: Birthday Party! – chocolate orange cake
Weed 22: Scandinavian – Swedish apple cake v sourdough 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

Note: this blackberry lemon cake does use a mess of pans and bowls!

the mess in the sink after making this blackberry lemon bread recipe.


  1. 5 stars
    Made this today for breakfast and it was sooo good. I used blackberries that I froze from the farmers market a few weeks ago and it turned out perfect. Super moist and lemony- great recipe!

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