Description
This vibrant Lemon Blackberry Loaf combines the tartness of fresh lemons with juicy blackberries in a moist, tender cake. Enhanced with coconut sugar and a tangy lemon glaze, it’s a delightful treat perfect for breakfast, dessert, or tea time. The loaf is subtly sweetened, bursting with fruity flavors, and topped with a zesty lemon drizzle that adds a refreshing finish.
Ingredients
Batter
- ½ cup buttermilk
- 4 tbsp lemon juice
- ½ cup softened butter
- ½ cup coconut sugar
- 2 large eggs
- ¼ cup lemon zest
- 1 tsp vanilla extract
- 1 ¾ cups all-purpose flour + 1 tbsp for berries (or 1:1 gluten free flour)
- 1 tsp baking powder
- ¾ tsp baking soda
- ¼ tsp salt
- 1 ⅓ cups blackberries
Lemon Syrup
- 2 tbsp lemon juice
- 2 tbsp maple syrup
Lemon Glaze
- ⅔ cup icing sugar
- 2 tbsp lemon juice
- 1 tbsp lemon zest
Instructions
- Preheat and prepare the pan. Preheat your oven to 350 °F (175 °C). Grease and line a 9 x 5 inch loaf tin with parchment paper to prevent sticking and ensure easy removal.
- Combine buttermilk and lemon juice. In a small bowl, mix the buttermilk with 4 tablespoons of lemon juice and let it sit while you prepare the batter. This will curdle slightly, adding tang and moisture to the loaf.
- Cream butter and sugar. Using a stand mixer, cream together the softened butter and coconut sugar until the mixture is light and fluffy. This incorporates air for a tender crumb.
- Add eggs, vanilla, and zest. Beat in the eggs one at a time, followed by the vanilla extract and lemon zest. The mixture may appear slightly split, which is normal.
- Mix dry ingredients. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Combine wet and dry ingredients. Add half of the dry ingredients and half of the buttermilk mixture alternately to the butter mixture, mixing gently after each addition. Repeat with the remaining dry ingredients and buttermilk, being careful not to overmix to keep the loaf light.
- Incorporate blackberries. Toss the blackberries in 1 tablespoon of flour to prevent them from sinking, then gently fold them into the batter without crushing.
- Bake the loaf. Pour the batter into the prepared loaf tin, smoothing the top. Bake for 50–60 minutes, or until a skewer inserted into the center comes out clean.
- Prepare lemon syrup and glaze. While the loaf is baking, mix 2 tablespoons lemon juice with 2 tablespoons maple syrup in one bowl for the syrup. In another bowl, whisk together ⅔ cup icing sugar, 2 tablespoons lemon juice, and 1 tablespoon lemon zest for the glaze.
- Apply syrup and cool. When the loaf is done, remove it from the oven and while still warm, spoon the lemon syrup over the top. This adds extra moisture and lemon flavor. Let the loaf cool in the tin for 10 minutes, then lift it out using the parchment and transfer to a wire rack to cool completely.
- Drizzle the lemon glaze. Once cooled, drizzle the lemon glaze evenly over the top of the loaf for a glossy, zesty finish that enhances both flavor and appearance.
Notes
- You can substitute all-purpose flour with a gluten-free 1:1 flour blend for a gluten-free version.
- Ensure not to overmix the batter once the dry ingredients are added to avoid a dense loaf.
- Tossing blackberries with flour helps them stay suspended and prevents sinking to the bottom of the loaf.
- The lemon syrup adds moistness, and applying it while the loaf is warm helps absorption.
- Allow the loaf to cool completely before glazing for the best texture and glaze appearance.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
