Lemon Blackberry Loaf
This Lemon Blackberry Loaf is a bright and buttery loaf cake with juicy blackberries and a tangy lemon glaze. You can make the batter in about 15 minutes and then enjoy the wonderful aromas as it’s baking in the oven. It’s a quick, easy bake that’s perfect for brunch or an afternoon treat.
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This blackberry lemon cake has golden edges and whole blackberries. The frosted lemon berry loaf is topped with a thick, smooth glaze with extra lemon flavor as well as a touch of vanilla.
If you have more lemons to use, try these Lemon Brownies with a fresh lemon glaze. My Lemon Blueberry Cookies pair citrus flavor with juicy berries in a soft cookie, and these Lemon Cheesecake with Lemon Curd Bars are another option for a sweet and zesty treat. And if you have blackberries left over, I bet you’ll love my Blackberry Milkshake!
Why You’ll Love It
- Delicious taste: Fruity blackberry and lemon flavors pair with a soft crumb and creamy glaze – don’t be surprised if everyone wants a second slice!
- Quick mixing: The batter takes about 15 minutes to mix and only needs bowls, a whisk and a spatula. Because everything is stirred by hand, there’s less equipment to wash afterward.
- Simple to make: The batter goes into one pan and the topping is added when the cake is fully cool. Even if you’re a home baking newbie, you’ll find this recipe super easy.
Frosted Lemon Berry Loaf Ingredients
- All-purpose flour: Measure the flour carefully so the loaf doesn’t come out dense. You’ll need an extra tablespoon for coating the berries.
- Baking powder and baking soda: These help the cake rise during baking.
- Granulated sugar: A simple sweetener to sweeten the loaf and offset the tartness of the berries and citrus.
- Eggs: Use two large eggs for structure and moisture.
- Plain yogurt: Adds moisture to the batter.
- Vegetable oil: Oil gives the loaf a tender crumb.
- Fresh lemon: Use the zest and juice in the batter. You’ll need a little more juice for the glaze. Fresh lemon is best, if you have it, for the freshest flavor.
- Vanilla extract: This is added to the batter as well as the glaze.
- Blackberries: One of the main flavors in this lemon blackberry loaf. I love using fresh blackberries when in season, although frozen would also work.
- Powdered sugar: Sweetens the glaze without graininess.
- Softened butter: A small amount of butter gives the glaze a spreadable texture.
See the recipe card below for a complete list of ingredients, measurements, and detailed instructions.
Substitutions and Variations
- Plain yogurt or sour cream: Either one can be used in the batter.
- Frozen berries: Add them straight from the freezer. Don’t thaw them first.
- Unglazed loaf: Skip the optional glaze for a plain lemon blackberry cake.
- Thinner glaze: Add more lemon juice a few drops at a time for a lighter coating.
Lemon Blackberry Loaf
Equipment
Ingredients
- 1 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons lemon zest
- ¼ cup lemon juice fresh if possible
- 1 teaspoon baking powder
- 1 cup fresh or frozen blackberries if frozen, don’t thaw
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup plain yogurt or sour cream
- ½ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 tablespoon flour for tossing berries
For the Optional Glaze
- 1 tablespoon butter softened
- ½ teaspoon vanilla extract
- 1 ½ cups powdered sugar
- 1 to 2 tablespoons lemon juice
- 1 pinch salt
Instructions
- Preheat the oven to 350°F and line a standard loaf pan with parchment paper.
Make the Cake Batter
- In a medium bowl, whisk together the flour, salt and baking powder.
- In a large bowl, whisk the eggs and sugar until smooth.
- Mix in the yogurt, lemon zest, lemon juice, oil and vanilla into the egg mixture until combined.
- Add the dry ingredients to the wet ones and stir just until no dry streaks remain.
- Toss the blackberries with a tablespoon of flour and then fold them into the batter gently.
Bake the Lemon Blackberry Loaf
- Pour the batter into the prepared loaf pan and smooth the top.
- Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Try a couple of spots in case your toothpick goes into a blackberry and not the cake itself. Also, if the top browns too quickly, you can loosely cover with foil during the last 10 to 15 minutes.
- Let it cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Glaze (Optional)
- Whisk the glaze ingredients together, beginning with 1 tablespoon of lemon juice.
- Add more lemon juice a few drops at a time until the glaze is thick but spreadable – it should slowly mound rather than run.
- Spread the glaze over the completely cooled loaf using a spatula or spoon.
- Let it rest for 15 to 20 minutes before slicing, so the glaze can set.
Notes
- Zest first: Remove the lemon zest before squeezing the fruit. A whole lemon is easier to grip.
- Line the pan: Leave extra parchment paper above the long sides of the loaf pan so you can lift the cake out. If you don’t have parchment, you can grease the loaf tin instead.
- Aim for a thick glaze: Start with 1 tablespoon of lemon juice. Add more a few drops at a time until the glaze is a loose (but not too runny) consistency.
Nutrition Information
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Kim’s Top Tips
- Check the pan size: You can use a loaf pan that’s 8 ½ x 4 ½ inches or 9 x 5 inches. The smaller one creates a deeper loaf and may need a little more baking time.
- Test away from the berries: Insert a toothpick into a berry-free area near the center. Blackberry juice can make the toothpick look wet even when the batter is fully baked. If in doubt, try a couple of spots to make sure.
- Fold gently: Use a spatula and stop folding when the berries are distributed. Broken blackberries can streak the batter purple so don’t be heavy-handed with this step.
- Cool completely before glazing: Warm cake loosens the topping and causes it to run down the sides.
How to Store
- Store: Keep the loaf in an airtight container in the refrigerator for up to 4 days.
- Freeze: Freeze the unglazed loaf or individual slices for up to 2 months. Wrap them securely and place them in a freezer-safe container.
- Thaw: Thaw the loaf in the refrigerator or at room temperature. Add the glaze when the cake has thawed fully.
Serving Suggestions
Serve slices with a cup of coffee or Acai Smoothie, or enjoy some Fresh Strawberry Tea for a chilled brunch treat. For a larger brunch spread, add Blueberry Buckle Coffee Cake with Cream Cheese to the table, as well as a couple of savory options like Bacon and Cheddar Scones or my easy Denver Omelet.
Blackberry Lemon Loaf FAQs
Insert a toothpick into a berry-free area near the center. It should come out with no raw batter attached. Check a second spot if the toothpick hits a blackberry.
Coat the berries with the extra tablespoon of flour before folding them into the batter. Transfer the batter to the loaf pan promptly.
Blackberries release juice when they break. Fold them into the batter gently with a spatula. Keep frozen berries frozen until you’re ready to add them.
