Some adjectives for this blackberry lemon bread: Velvety. Bright. Tangy. Lemony. It’d be hard for it not to be lemony, as there's lemon in the cake, syrup, and lemon drizzle.
blackberries
flour
baking powder
baking soda
salt
unsalted butter
sugar
3-4 lemons
eggs
buttermilk
Tips and Tricks
Dusting berries with flour helps prevent them from sinking to the bottom of the cake. If your blackberries are large, cut them in half or even quarters.
Tips and Tricks
This recipe uses the "creaming method." Cream the sugar and butter until light and fluffy. Add the eggs. Then alternate the dry ingredients with the liquid.
Tips and Tricks
Bake until the loaf is starting to brown and a toothpick inserted into the center comes out clean. The edges will be just starting to pull away from the pan.
Tips and Tricks
When brushing the syrup and when glazing, put the blackberry lemon loaf on a cooling rack over a piece of wax paper so it can catch any drips.