Because why stop at one drizzle when you can have two?
This Lemon Blackberry Loaf is next level and possibly a little excessive and I make no apologies about that.
It’s tender, it’s moist and it is absolutely bursting with lemony goodness and juicy blackberries. It has a little vanilla – as all good baking should – and it is topped with not one, but two yummy drizzles.
The first drizzle is tart, sweet and lemony and soaks into the bread for even more moisture and flavour than it already has. And the second drizzle is made with dreamy white chocolate and sits on top to frost this heavenly treat.
Baking with blackberries is a good way to skirt around the risky game of blackberry roulette.
Learned that one from a kid when I was volunteering on a school field trip. Blackberries… they can be juicy sweet perfection or they can make your face contort in unpleasant ways and force immediate rejection by your mouth. You just never know.
Throw them into a tender lemon bread though, and douse them with all kinds of drizzles and every single one is heavenly. You may never eat a straight up blackberry again.
And also, don’t you love how we call these things loaves and breads? They’re cake guys. It’s just cake. But in a loaf pan so we can eat it for breakfast.
Scroll past the recipe if you’re looking for tips, substitutions, questions, etc. and details on how to make this recipe, but if you want to get straight to it, here’s my recipe-ish…
Double Drizzle Lemon Blackberry Loaf
Ingredients
For the loaf:
- 1 1/2 cups flour
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup sugar
- 1 Tbsp lemon zest
- 1/2 cup oil
- 3 eggs
- 3 Tbsp fresh lemon juice
- 1 cup sour cream or Greek yogurt
- 1 tsp vanilla
- 1 tsp lemon extract
- 1 1/4 cup blackberries cut in half if they’re huge
- 1 Tbsp flour
For the syrup drizzle:
- 3 Tbsp lemon juice
- 3 Tbsp sugar
For the glaze drizzle:
- 1/4 cup white chocolate chips
- 3 Tbsp lemon juice
- 1 cup powdered sugar
Instructions
Make the loaf:
- Heat the oven to 350. Spray a loaf pan with nonstick spray and line with parchment paper.
- Combine the flour, baking powder, salt and baking soda in a bowl. Whisk well and set aside.
- In a large bowl combine the sugar and the lemon zest. Mix well.
- Add in the oil, eggs, lemon juice, sour cream, vanilla and lemon extract. Whisk until completely combined.
- Add in the flour mixture and stir until just combined.
- Toss the blackberries with the 1 Tbsp flour in a small bowl.
- Gently fold the blackberries into the batter.
- Pour the batter into the loaf pan.
- Bake at 350 for 50-60 minutes.
- Remove from oven. Leave in pan for 10 minutes and then remove loaf to a cooling rack.
Make the syrup drizzle:
- Combine the sugar and the lemon juice in a small bowl and microwave until barely hot. Stir to ensure all the sugar is melted.
- Slowly spoon the syrup drizzle evenly over the top of the warm loaf.
- Allow the loaf to cool completely.
Make the glaze drizzle:
- Melt the white chocolate chips in the microwave. Stir in the lemon juice.
- Add in the powdered sugar and mix until smooth.
- Drizzle over the cooled loaf.
Video
lemon blackberry loaf recipe ingredients, tips, substitutions:
Lemon – use fresh lemons. Zest them first and then squeeze out the juice.
Sour Cream – I use full fat sour cream, but you can also use Greek yogurt.
Vanilla – I believe all desserts benefit from a little pure vanilla extract and this is no exceptiion.
Lemon Extract – if you don’t have this it’s ok to omit it, but it does punch up the lemon flavour.
White Chocolate – blackberries and white chocolate are absolute heaven together and they make the final glaze so tasty. If you’re feeling extra, go ahead and throw a handful of white chocolate chips into the batter too!
Storing – keep leftovers in a container at room temperature for a couple of days and refrigerate after that.
Freezing – tightly wrap the loaf with plastic wrap and freeze for a couple of months.
Lemon Blackberry Loaf Recipe Variations:
Blackberry Lemon Muffins – divide the batter into muffin cups. Increase baking temperature to 400 to start, add muffins to oven and decrease heat to 350. Check muffins starting at 10 minutes.
Blackberry Lemon Cake Version – pour the batter into an 8×8 square cake pan. Start checking the cake at 20-25 minutes.
lemon blackberry loaf Recipe, how to make it…
Combine your flour, baking powder, salt, and baking soda in a bowl and whisk them together until everything is evenly distributed, then set that aside.
Mix the sugar with the fresh lemon zest until the zest is evenly distributed throughout the sugar. Then add in the oil, eggs, lemon juice, sour cream, vanilla, and a splash of lemon extract. Whisk well until the mixture is completely combined and you have a velvety smooth batter.
Gently fold your dry ingredients into this lemony mixture until just combined. In a separate small bowl, toss the blackberries with a little flour to keep them from sinking and ensure they’re evenly distributed throughout the bread. Gently fold the berries into the batter so you keep their shape intact.
Pour the batter into your loaf pan and smooth the top with a spatula. Bake for about 50-60 minutes, or until a toothpick inserted into the centre comes out clean. Once the loaf is ready, remove it from the oven and let it rest in the pan for about 10 minutes—this helps make it easier to remove from the pan without collapsing.
Make the syrup drizzle by combining sugar with lemon juice and microwave it until it’s just barely hot. Give it a good stir to make sure the sugar is melted in, then slowly spoon the syrup over the top of your warm loaf, letting it soak into every nook and cranny.
Let the cake cool completely and mix up the glaze drizzle. Melt some white chocolate, stir in some lemon juice and mix in some powdered sugar. Once your loaf has cooled completely, drizzle this glossy white chocolate glaze generously over the top.
if you like this Lemon Blackberry Loaf recipe, try serving it with…
- These Cacio e Pepe Style Cottage Cheese and Eggs for a perfect brunch.
- Serve it for a nice lunch with my Elote Pasta Salad or Strawberry Salad with Goat Cheese
- Serve it for dessert after my Lemon Parmesan Chicken Orzo Bake
If you like this Lemon Blackberry Loaf Recipe let me know what you think in the comments below and please find and follow me on Social Media!
