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Sweet blackberries meet zesty lemons in this moist loaf that's great for lazy mornings or when you want a midday pick-me-up. You'll bite into tangy jam ribboned all through each bite, and the bright, lemony drizzle on top is just the right kind of sweet.
I whipped up this loaf the first summer my backyard blackberry bush went wild with fruit. It’s become the go-to request from friends, and we love baking a few to stash away for later once berry season wraps up.
Irresistible Ingredients
- Powdered sugar: Mixes with lemon juice to make a quick and tasty frosting
- Blackberry jam: Swirls right through for extra berry punch and awesome color
- Lemon oil: Cranks up the lemon vibes in every bite
- Fresh blackberries: Pops of color and juicy flavor throughout
- All purpose flour: Keeps your loaf sturdy and soft
- Baking powder: Gets the loaf rising tall and fluffy
- Sour cream: Brings a smooth, rich bite that’s nice with the citrus
- Fresh lemon zest: Packs the batter with tons of lemon aroma and brightness
Detailed How-To
- Add Blackberries:
- Stir in the fresh berries with a gentle hand so they’re scattered evenly, not just sinking at the bottom.
- Create Blackberry Swirl Mix:
- Set aside half a cup of the batter, then blend it with the jam (and a bit of food coloring if you feel like it) in a bowl on its own—this gives you that pop of color.
- Pour and Layer:
- Scoop most of your plain batter into your ready pan, layer in the jam-batter swirl, and pile the last bit of plain batter on top. This way, you get those eye-catching streaks when you slice it later.
- Add the Oil:
- Drizzle the oil in slowly, mixing as you go so everything stays smooth and moist.
- Mix Dry Things:
- Grab a smaller bowl and toss your flour, baking powder, and some salt in it. Whisk it all together so everything’s even—no clumps of salt left behind.
- Get Your Pan Ready:
- Fire up your oven to 350°F and coat your pan with parchment or nonstick spray, so nothing sticks when it comes out.
- Cool Down and Drizzle:
- Let the loaf rest in its pan for a few, then move it to a rack to really cool off. Wait for it to cool all the way before pouring on the lemon glaze to keep it looking clean.
- Infuse With Lemon:
- Put sugar in a bowl with your zest. Rub them together using your hands, really mixing to wake up the lemon smell. Whisk in your sour cream, eggs, vanilla, and lemon oil until the whole thing’s creamy.
- Bake It:
- Let it bake 55 to 65 minutes. You’re aiming for clean edges and a toothpick that comes out mostly crumb-free from the center.
- Add Flour Mix:
- Mix in half your dry stuff with the wet mixture, then add the rest and gently blend again. Doing it in two goes makes sure you don’t end up with a tough loaf.
Every time I make this, I think of easy summer days picking fresh fruit in my grandma’s backyard. When blackberries and lemon go together, it tastes like home and all those little tricks she showed me about making your baking pop with flavor.
How to Store It
Store it on the counter in something airtight for three days. Pop it in the fridge for up to a week if you need, but it’s definitely best right after baking. It freezes great too—wrap each slice in plastic and stash in a freezer bag for up to three months. When you want some, just defrost or microwave for half a minute to enjoy it again.
Tasty Pairing Ideas
This loaf is awesome with a cup of coffee in the morning or a mug of tea in the afternoon. Warm it up and top with vanilla ice cream if you're feeling a little fancy. Serve it with some fresh fruit salad for brunch, or dig in after dinner since the lemon keeps it light and not too heavy.
Switch It Up for Any Season
Fresh blackberries are best, but frozen ones do the trick—just don’t forget to let them thaw and blot dry first. Try blueberries, raspberries, or even a mix if you’ve got 'em. Swap in cozy spices like cardamom or cinnamon when it’s chilly out for a different vibe.
Grab a piece whenever you need a bite of sunshine—this loaf is packed with bright, summery flavor in every mouthful.
Foire aux questions sur la recette
- → Can I use frozen blackberries instead of fresh?
Totally, frozen berries are good here. Just toss them in still frozen—skip thawing. Dust with flour before mixing in so the color doesn’t run everywhere.
- → What can I substitute for lemon oil?
No lemon oil? Add a little more grated lemon peel plus a splash or two of real lemon juice. Or just use a bit of lemon extract if you’ve got it.
- → How do I store this bread?
This loaf stays good for 2 days at room temp in a sealed tub, or up to 5 days in the fridge. Want to freeze for later? Wrap (unglazed) and stash in the freezer for 3 months tops.
- → Can I make this bread without the blue food coloring?
For sure. The blue dye is just for looks—it won't change the taste. Your bread will still be yummy but the color from the jam swirl just won’t pop as much.
- → Why do you toss the blackberries with flour?
Flour helps the berries hang out all through the loaf, not just drop to the bottom. Plus, it keeps the juice from leaking and making streaks.
- → Can I make this into muffins instead of a loaf?
Absolutely. Scoop the batter into muffin liners, drop in a bit of jam, top with more batter, and bake at 350°F for 18-22 minutes until they look ready.