Moist Blackberry Lemon Loaf Recipe

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Blackberry Lemon Loaf is a moist, cake-like quick bread that is loaded with blackberries and a wonderful tangy lemon flavor. Topped with a sweet lemon blackberry frosting, it’s the best spring and summer snack or dessert.

A whole glazed Blackberry Lemon Loaf on a table.

Table of Contents

There’s something magical about the combination of berries and lemon. The sweet, juicy berries paired with bright citrus create a flavor profile that I crave this time of year. This is probably why I love our Blueberry Lemon Cupcakes so much.

Whether you’re looking for something to bring to a brunch, a thoughtful homemade gift, or just want to treat yourself, this loaf delivers every single time.

Once you try this lemon loaf recipe, I have a feeling you’ll be making it again and again. For another variation, our Unglazed Blueberry Lemon Loaf Cake is the perfect breakfast.

For more quick bread recipes, try our Amish Cinnamon Bread Recipe, or this delicious Nutella Banana Bread.

Slices of Blackberry Lemon Loaf on a table with fresh blackberries.

Why You’ll Love This Recipe

Super Moist – The texture is incredibly moist thanks to the addition of sour cream, with a texture of cake or a muffin.
Flavorful – The blackberries add little pockets of jammy sweetness, and the lemon glaze on top provides that extra punch of citrus that ties everything together.
Versatile – This loaf s perfect for breakfast, as an afternoon snack, or even as a light dessert, like our Carrot Cake Banana Bread Recipe.
Make Ahead – This lemon blackberry loaf stays fresh for days when properly stored.

Total Time: <1.5 Hr

Serves: 8

Ingredients and Notes

As always, the full ingredients and recipe is on the printable recipe card at the end of this post.

Ingredients on a table to make Blackberry Lemon Bread Loaf.

Flour – I used regular all purpose flour in this recipe.
Lemons – You’ll need both the lemon juice and the lemon zest from 2 fresh lemons.
Unsalted Butter – Make sure your butter is melted and slightly cooled
Sour Cream – You can substitute with plain Greek yogurt.
Blackberries – You can use fresh blackberries or frozen for this recipe. If using frozen blackberries, add them frozen so they don’t bleed into the batter. For another blackberry recipe, try our Easy Blackberry Cobbler.

Recipe Variations

Mixed Berry: Swap out some of the juicy blackberries for blueberries or raspberries. A mixed berry version is equally delicious.
Add Poppy Seeds: Stir in 2 tablespoons of poppy seeds for a classic lemon poppy seed variation with blackberries.
Orange Instead of Lemon: Try using orange zest and juice instead of lemon for a different citrus twist.

Sliced glazed Blackberry Lemon Loaf on parchment paper with fresh blackberries on top.

Tips for Success

Blackberry Tips: While frozen blackberries can work in a pinch, fresh berries give the best results. If you do use frozen, don’t thaw them first. Toss them with the flour while still frozen to prevent them from turning the batter purple.
Coating the blackberries in flour is a baker’s trick that prevents berries from sinking into the batter when baking.
Room Temperature Ingredients: Make sure the eggs and cream cheese are room temperature to help everything incorporate smoothly and will create a better texture with no lumps.
Don’t Skip the Zest: Most of the lemon flavor comes from the zest, not just the juice. The oils in the zest pack so much more punch than the juice alone.
Use parchment paper. This ensures the bread does not stick and is easily able to be removed from the loaf pan for slicing.
Check for Doneness: Every oven is different, so start checking your loaf at the 45-minute mark. The top should be golden brown and spring back when lightly touched.
Let It Cool Completely: I know it’s tempting, but letting the loaf cool completely before glazing prevents the glaze from just melting and soaking in. You want that pretty, glossy finish on top.

How to Make Blackberry Lemon Loaf

STEP 1 – not pictured – Heat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang.
STEP 2 – In a medium bowl, whisk flour, baking powder, baking soda, and salt.
STEP 3 – In a large bowl, rub the fresh lemon zest into the sugar with your fingers until fragrant and pale yellow.
STEP 4 – Whisk in the melted butter, eggs, sour cream, milk, fresh lemon juice, and vanilla until smooth.
STEP 5 – Add the dry ingredients to the wet ingredients and mix until just combined.

STEP 6 – In a small bowl, toss blackberries with 1 tbsp flour (prevents sinking) and gently fold them into the batter.
STEP 7 – Pour batter into the prepared pan and smooth the top using a rubber spatula. Bake 50 to 60 minutes or until a toothpick comes out clean or with a few moist crumbs.
STEP 8- not pictured – Let cool 10 minutes in the pan, then lift out and place on a wire rack to cool completely before frosting.
STEP 9 – To make the frosting, beat cream cheese and butter until creamy. Add powdered sugar and lemon zest. Beat again.
STEP 10 – To make blackberry puree: mash ½ cup blackberries with a fork, press through a sieve to remove seeds, and use the smooth juice/pulp. Add blackberry puree 1 tbsp at a time until you reach a thick, spreadable consistency.

Making Blackberry Lemon Loaf in bowls with fresh blackberries.

STEP 11 – Chill it for 20 minutes if you want it even thicker before spreading.
STEP 12 – Once the blackberry lemon bread is fully cool, spread a thick layer of frosting on top. Garnish with extra blackberries or lemon zest.

Blackberry Lemon Bread batter in a bowl, and a whole Blackberry Lemon Loaf.

Storage and Make Ahead Tips

Keep lemon blackberry bread leftovers refrigerated for up to five days when wrapped tightly in plastic wrap or stored in an airtight container. or in the freezer for up to two months.

The loaf also freezes wonderfully. Wrap it tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

You can also bake the loaf without the glaze and add it just before serving if you’re making it ahead of time.

Recipe FAQ

Can I use this recipe to make Blackberry Lemon Muffins?

Yes, absolutely. Simply follow the instructions and instead of using a loaf pan, use a muffin tin. Bake for approximately 20-25 minutes.

More Loaf Recipes

If you’ve tried this Blackberry Lemon Loaf please let me know how it went in the comments below. Also leave a 🌟 star rating while you’re here. Thanks!

Blackberry Lemon Loaf

Blackberry Lemon Loaf is a moist, cake-like quick bread that is loaded with blackberries and a wonderful tangy lemon flavor. Topped with a sweet lemon blackberry frosting, it's the best spring and summer snack or dessert.

5 from 1 vote

Print Pin

Prep Time: 20

Cook Time: 1

Total Time: 1 20

Servings:

Course: Dessert

Cuisine: American

Author: Tammi

Ingredients

Blackberry Loaf

1½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon fine salt
¾ cup granulated sugar
2 tablespoons lemon zest (from about 2 lemons)
½ cup unsalted butter (melted and slightly cooled)
2 large eggs (room temperature)
⅓ cup sour cream (or Greek yogurt)
¼ cup whole milk
¼ cup lemon juice
1 teaspoon vanilla extract
1¼ cups fresh or frozen blackberries
1 tbsp flour (for tossing the berries)

Lemon Blackberry Frosting

4 oz cream cheese (softened)
4 tablespoons unsalted butter (softened)
⅓ cup powdered sugar
1 tbsp lemon zest
4 tablespoons blackberry puree (see step 10 on how to make)

Instructions

Heat the oven to 350°F. Line a 9×5-inch loaf pan with parchment paper, leaving an overhang.
In a bowl, whisk flour, baking powder, baking soda, and salt.
In a large bowl, rub the lemon zest into the sugar with your fingers until fragrant and pale yellow.
Whisk in the melted butter, eggs, sour cream, milk, lemon juice, and vanilla until smooth.
Add the dry ingredients and mix until just combined.
Toss blackberries with 1 tbsp flour (prevents sinking) and gently fold them into the batter.
Transfer batter to the pan and smooth the top. Bake 50 to 60 minutes or until a toothpick comes out clean or with a few moist crumbs.
Let cool 10 minutes in the pan, then lift out to cool completely before frosting.
To make the frosting, beat cream cheese and butter until creamy. Add powdered sugar and lemon zest. Beat again.
To make blackberry puree: mash ½ cup blackberries with a fork, press through a sieve to remove seeds, and use the smooth juice/pulp. Add blackberry puree 1 tbsp at a time until you reach a thick, spreadable consistency.
Chill it for 20 minutes if you want it even thicker before spreading.
Once the loaf is fully cool, spread a thick layer of frosting on top. Garnish with extra blackberries, lemon zest, or sliced citrus fruit.

Notes

If using frozen blackberries, add them frozen so they don’t bleed into the batter.
Keep leftovers refrigerated for up to five days, or in the freezer for up to two months.

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