Blackberry Lemon Bread: A Sophisticated Treat for Your Morning

This blackberry lemon bread recipe is truly sophisticated. It will bring a delightful, café-style elegance to your breakfast or afternoon tea. Let’s get to baking!

Ingredients for the Blackberry Lemon Bread:

For the bread:

• ½ cup salted butter, softened at room temperature;
• ¾ cup granulated sugar;
• 2 large eggs;
• 1 cup plain Greek yogurt;
• ¼ cup milk;
• 2 tablespoons lemon juice;
• 1 ½ cups all-purpose flour;
• ¼ teaspoon salt;
• 1 teaspoon baking powder;
• 1 tablespoon lemon zest (about 1 lemon);
• 2 cups fresh blackberries, sliced;
• 1 tablespoon extra all-purpose flour, to coat the blackberries;
• Vegetable shortening for greasing the loaf pan.

Lemon Glaze:

• ¾ cup confectioners’ sugar (powdered sugar);
• 2 tablespoons lemon juice;
• 1 teaspoon lemon zest.

How to make Blackberry Lemon Bread:

1. Preheat your oven to 350°F (180°C);
2. In a small bowl, toss the blackberries with 1 tablespoon of flour (this prevents them from sinking to the bottom of the pan while baking);
3. Using an electric mixer, cream together the butter and sugar until light and fluffy;
4. Add the eggs one at a time, beating well after each addition;
5. Once the eggs are fully incorporated, mix in the Greek yogurt, milk, and lemon juice;
6. In a separate bowl, whisk together the flour, salt, and baking powder;
7. Add the dry ingredients to the wet ingredients and mix until you have a thick, smooth batter;
8. Finally, gently fold in the lemon zest and the floured blackberries using a spoon or rubber spatula;
9. Grease a loaf pan with vegetable shortening and pour the batter in, smoothing the top with a spatula;
10. Bake for about 50 to 60 minutes, or until a toothpick inserted into the center comes out clean;
11. Allow the bread to cool completely on a wire rack before adding the glaze;
12. Once cooled, whisk together the confectioners’ sugar, lemon juice, and lemon zest in a small bowl. Drizzle over the top and enjoy!

Pro Tip:

Do not glaze the bread while it is still warm, as it will soak into the bread rather than sitting nicely on top. Always wait for it to cool completely.

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