Lemon Blackberry Loaf

Ingredients You Will Need

• Buttermilk: Adds tanginess and keeps the loaf tender and moist. You can make your own or use store-bought.
• Butter: I use salted butter, but you can use unsalted butter if you want to.  
• Sweeteners: The coconut sugar in the loaf gives a delicious caramel-like flavor, and the maple syrup in the glaze adds depth and beautiful color. The coconut sugar can be substituted for honey. 
• Eggs: I used large eggs for this recipe. I also recommend bringing them to room temperature. See below for a tip on bringing eggs to room temperature.
• Lemons: With the combination of fresh lemon juice and lemon zest in both the loaf, the drizzle, and the glaze, this loaf is full of bright flavor.
• Vanilla Extract: Pure vanilla extract enhances the flavor and balances out the zestiness of the lemon.
• All-Purpose Flour: Use your favorite flour, whether bleached or unbleached, and the results will be delicious. You can also use 1:1 gluten-free flour.
• Baking powder: Helps the loaf rise for a light and fluffy texture.
• Baking soda: Reacts with buttermilk and lemon for extra lift.
• Salt: Balances and enhances sweetness and citrus. You can use kosher salt or sea salt. 
• Fresh Blackberries: Blackberries are definitely one of my favorite parts of summer. Be sure to toss them in a bit of flour to keep them from sinking to the bottom of your loaf. 
• Powdered Sugar: Also known as confectioners’ sugar, or icing sugar, here in Canada. It creates a smooth and sweet glaze for the finishing touch. 

You can find the recipe card below for the full list of ingredients and measurements

How to Make This Lemon Blackberry Loaf:

1. Preheat the oven and grease and line a loaf pan with parchment paper.
2. In a bowl, combine the buttermilk and lemon juice and set aside.
3. In a stand mixer, cream together the butter and sugar until light and fluffy.
   In a separate bowl, whisk the eggs with the vanilla extract and lemon zest. Gradually add them to the butter mixture, mixing well. 
4. In another bowl, whisk together the dry ingredients
5. Add half of the flour mixture and half of the buttermilk mixture to the butter mixture. Repeat with the remaining dry ingredients and buttermilk, taking care not to overmix.
6. Gently fold the blackberries into the batter. Pour batter into the prepared pan and bake for 50-60 minutes, adjusting the baking time until a skewer or toothpick inserted into the center comes out clean.
7. While the loaf is baking, mix the ingredients for the lemon syrup in one bowl and the ingredients for the lemon drizzle/glaze in another.
8. Once baked, remove the loaf from the oven. While still warm, spoon over the lemon syrup. Let the loaf cool in the pan for 10 minutes, then lift out and cool completely on a cooling rack. Once cooled, drizzle with the tangy lemon glaze. 

The Glaze

Although you want to add the lemon drizzle when the loaf is warm, be sure to let the loaf cool completely before adding the final glaze to prevent it from soaking into the loaf. 

How to Modify:

• The coconut sugar can be substituted for honey but this will change the texture of the batter and cause the berries to fall to the bottom of the loaf during baking. 
• Want to switch of the flavors of the loaf? Here are some fun alternatives
  • Lemon Poppyseed: Add 1½ tbsp poppyseeds to the dry mix.
  • Blueberry & Lime: Blueberries + lime zest/juice for a summer twist.
  • Mixed Berry: Use a mix of raspberries, blueberries, and blackberries.

Serving Suggestions:

This Lemon Blackberry Bread is amazing as a quick snack, but of course, it’s perfection with breakfast. Warm it and serve with a spread of butter, and enjoy with egg dishes like Ham and Spinach Souffle or Summer Sheet Pan Frittata, or a delicious meat like Turkey and Spinach Breakfast Sausage or Pork and Apple Breakfast Sausage.

Don’t forget a delicious smoothie, like Creamy Coffee and Banana Smoothie or Green Smoothie.