Tangy Blackberry Lemon Bread

This blackberry lemon bread combines the brightness of citrus with juicy blackberries for a perfect morning treat or afternoon snack. The subtle swirl of blackberry jam adds an unexpected burst of flavor in every slice, while the lemon glaze provides just the right amount of sweetness.

I first created this bread when my blackberry bush produced more berries than we could eat fresh. The recipe quickly became our favorite way to enjoy summer berries year-round, and friends now request it whenever they visit.

Ingredients

• All purpose flour: Provides the perfect structure for this quick bread
• Baking powder: Helps achieve a beautiful rise in the loaf
• Sour cream: Adds moisture and a subtle tang that complements the lemon
• Fresh lemon zest: Contains essential oils that infuse the batter with bright flavor
• Lemon oil: Intensifies the citrus flavor throughout the bread
• Blackberry jam: Creates a beautiful swirl and concentrated berry flavor
• Fresh blackberries: Add juicy bursts of flavor and beautiful color
• Powdered sugar: Combines with lemon juice for a simple yet perfect glaze

Step-by-Step Instructions

Prepare the Pan:

Preheat your oven to 350°F and prepare your loaf pan with either cooking spray or parchment paper. This crucial step ensures your bread will release easily after baking.

Mix Dry Ingredients:

Combine the flour, baking powder, and salt in a small bowl. Whisking these ingredients separately ensures they distribute evenly throughout the batter, preventing pockets of salt or baking powder.

Infuse Lemon Flavor:

Place sugar and lemon zest in a mixing bowl and rub together with your fingers. This technique releases the essential oils from the zest, maximizing lemon flavor throughout the bread. Add sour cream, eggs, vanilla, and lemon oil, whisking until smooth.

Incorporate Flour Mixture:

Add half the dry ingredients to the wet mixture, stirring until just combined. Then add the remaining half and mix again. This gradual addition prevents overmixing and keeps your bread tender.

Add Oil:

Gradually pour in the vegetable oil while stirring continuously. This method creates an emulsion that helps maintain a consistent texture throughout the batter.

Create Blackberry Swirl Mixture:

Remove 1/2 cup of batter and mix with blackberry jam and optional food coloring in a separate bowl. This creates the beautiful purple swirl that makes each slice visually stunning.

Add Blackberries:

Gently fold fresh blackberries into the main batter. The light coating of flour helps them stay suspended throughout the bread rather than sinking to the bottom.

Layer the Batters:

Pour two-thirds of the main batter into the prepared pan, add the blackberry jam batter, then top with remaining main batter. This layering creates a beautiful marbled effect when sliced.

Bake to Perfection:

Bake for 55-65 minutes, looking for the edges to pull away from the pan and a toothpick inserted in the center to come out clean or with just a few crumbs.

Cool and Glaze:

Allow the bread to cool in the pan briefly before transferring to a wire rack to cool completely. Once cooled, drizzle with lemon glaze for the perfect finishing touch.

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This bread reminds me of summer mornings when my grandmother would send us out to pick fresh berries from her garden. The combination of blackberries and lemon always takes me back to her kitchen, where she taught me the importance of balancing flavors in baking.

Storing Your Blackberry Lemon Bread

Keep your bread at room temperature in an airtight container for up to 3 days. For longer storage, refrigerate for up to a week, though the texture is best in the first few days. This bread also freezes beautifully. Wrap individual slices in plastic wrap and store in a freezer bag for up to 3 months. Thaw at room temperature or microwave for 20-30 seconds for a quick treat.

Perfect Pairing Suggestions

This blackberry lemon bread pairs wonderfully with morning coffee or afternoon tea. For a more indulgent dessert, warm a slice slightly and top with a scoop of vanilla ice cream. For brunch, serve alongside a simple fruit salad to complement the berry flavors. The bright lemon notes make it refreshing enough to enjoy after a heavier meal.

Seasonal Adaptations

While this recipe shines with fresh summer blackberries, you can enjoy it year-round with frozen berries. Simply thaw and drain them well before folding into the batter. You can also substitute raspberries, blueberries, or a mixed berry combination based on what looks best at your market. In winter months, adding a pinch of cardamom or cinnamon brings a cozy warmth to the flavor profile.

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Enjoy this beautifully vibrant bread as a reminder of fresh summer flavors with every bite.

Frequently Asked Questions

→ Can I use frozen blackberries instead of fresh?

Yes, you can use frozen blackberries, but don't thaw them first. Keep them frozen and toss with the tablespoon of flour just before adding to the batter. This helps prevent the berries from bleeding too much color into the bread.

→ What can I substitute for lemon oil?

If you don't have lemon oil, use additional lemon zest (from half a lemon) plus 1-2 teaspoons of fresh lemon juice. Alternatively, 1/4 teaspoon of lemon extract will work as a direct substitute.

→ How do I store this bread?

Store the glazed blackberry lemon bread in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap unglazed bread tightly and freeze for up to 3 months.

→ Can I make this bread without the blue food coloring?

Absolutely! The blue food coloring is completely optional and only used to enhance the visual appeal of the swirl. The bread will taste exactly the same without it, though the purple/blue color from the blackberry jam will be slightly less vibrant.

→ Why do you toss the blackberries with flour?

Coating the blackberries with flour helps them stay suspended throughout the batter during baking rather than sinking to the bottom. It also helps prevent the berries from bleeding too much color into the surrounding batter.

→ Can I make this into muffins instead of a loaf?

Yes! This batter works well for muffins. Fill lined muffin cups about 2/3 full, add a small dollop of the jam mixture, and top with remaining batter. Bake at the same temperature (350°F) but reduce time to about 18-22 minutes.