Blackberry Lemon Quick Bread

Ugly Duckling Bakery

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.

Blackberry Lemon Bread Ingredients

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 Gently fold the blackberries into the blackberry lemon quick bread batter.

Tips and Tricks When you pour the mixture into the prepared pan, give it a few thwacks on the counter to spread the batter and pop any bubbles.

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.

Tips and Tricks The lemon drizzle should be easy to pour but not so thin that it just runs right off the cake.

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