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Lemon Blackberry Bread

Lemon blackberry bread is an easy and fast recipe for a tender and delicious lemony bread dotted with blackberries.

Course Breakfast, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Servings 1 9-inch loaf
Author One Sarcastic Baker



  • 3/4 Cup Granulated sugar (150 g / 5 oz)
  • 1 Table spoons Fresh lemon zest from about two medium lemons
  • 1/2 Cup Unsalted butter, at room temperature (113 g / 4 oz)
  • 1/2 Cup Full fat sour cream, at room temperature (120 ml)
  • 2 Tablespoons Fresh squeezed lemon juice at room temperature (30ml)
  • 2 Large Eggs, at room temperature, at room temperature
  • 1 3/4 Cup Unbleached all-purpose flour (210 g / 8 oz)
  • 1 teaspoon Baking powder
  • 1/4 teaspoon Baking soda
  • 1 Cup Fresh blackberries (125 g / 4.25 oz)


  • 2 tablesoons granulated sugar (30 g / 1 oz)
  • 1 teaspoon Lemon zest from 1/2 medium sized lemon
  • 1/2 Cup All-purpose flour (60 g / 2 oz)
  • 1/8 tsp Baking powder
  • 3 Tablespoon Melted butter (40 g / 1.5 oz)
  • 2 tablespoons Sliced almonds (optional) (10 g/ 0.5 oz)

Lemon Glaze

  • 1 Cup Powdered sugar (125 g / 4 oz)
  • 2-3 Tablespoons Lemon juice (water is also ok) (30-45ml)


Making the lemon blackberry bread

  1. Preheat the oven to 350F. Grease and line with parchment paper one 9x5-inch and 4-inch wide loaf pan. Set aside.

  2. In a large bowl, rub the lemon zest with the sugar. You can use your fingers or a fork.

  3. 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.

  4. Mix the flour, baking powder, and baking soda in a medium bowl and set aside. Make the streusel.

  5. 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.

  6. 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.

  7. Remove from the oven and allow it to cool in the pan for about 10-15 minutes before transfering it to a wire rack.

  8. 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.


  1. Rub the sugar and lemon zest in a medium bowl, add the flour, baking powder and almonds.

  2. Melt the butter and pour it over the dry ingredients, use a fork to blend it all together.

Recipe Notes

  • Very important to make sure that all of the ingredients are at room temperature; otherwise, the bread will come out thought and chewy.
  • Over ovens are different; the bread is ready when a toothpick or a cake tester comes out from the center of the bread with a few moist crumbs.
  • Use any size of loaf pan you wish but make sure not to fill it over 1/2 full, not including the streusel. Too much batter will overflow and might collapse. If you have leftover batter, bake it as muffins.
  • You can bake this recipe as muffins. Fill 12 muffin liners 2/3 full and allow the batter to rest for about 30 minutes to one hour in the refrigerator. Adjust the baking time to 18-24 minutes.
  • To make lemon bread, follow the recipe, and do not add the blackberries.
  • Replace the berries with other berries such as blueberries, raspberries, strawberries, dried cranberries, or cherries.
  • If the blackberries are big, cut them into 2-3 and toss with one tablespoon of flour.
  • The streusel and glaze are optional; make one or the other or none.
  • When sprinkling the streusel, leave a few bare spots for the steam to vent.