Lemon blackberry bread is an easy and fast recipe for a tender and delicious lemony bread dotted with blackberries.
Preheat the oven to 350F. Grease and line with parchment paper one 9x5-inch and 4-inch wide loaf pan. Set aside.
In a large bowl, rub the lemon zest with the sugar. You can use your fingers or a fork.
Melt the butter and pour it over the lemon sugar, mix then mix in the sour cream and lemon juice, followed by the eggs. Set the mixture aside for about 10 minutes while you make the streusel and the rest of the ingredients.
Mix the flour, baking powder, and baking soda in a medium bowl and set aside. Make the streusel.
Mix the wet mixture once more, then mix in the flour mixture. Only mix until the flour has been incorporated, few lumps are ok. Fold in the blackberries.
Pour the batter into the prepared pan, sprinkle over the streusel and bake on the middle oven rack for 40-45 minutes. The bread is ready when a toothpick comes out from the center of the bread with a few moist crumbs.
Remove from the oven and allow it to cool in the pan for about 10-15 minutes before transfering it to a wire rack.
Once the bread is completely cool, mix all of the glaze ingredients until smooth then, use a spoon to drizzle the glaze over the top of the bread.
Rub the sugar and lemon zest in a medium bowl, add the flour, baking powder and almonds.
Melt the butter and pour it over the dry ingredients, use a fork to blend it all together.