Double Drizzle Lemon Blackberry Loaf
This super moist loaf is bursting with zesty lemon flavour and sweet-tart blackberries. Finished with two heavenly glazes for maximum deliciousness, it’s absolutely divine.
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
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