Blackberry Lemon Loaf

5 from 1 vote

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.

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: American

Servings:

Calories: 439kcal

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.

Nutrition