why make this recipe
Lemon Blackberry Loaf is a delightful treat that combines the zesty flavor of lemon with the juicy sweetness of blackberries. This loaf is perfect for breakfast, snacks, or dessert. Its bright and refreshing taste makes it a favorite among family and friends. Plus, the combination of flavors is not only delicious but also visually appealing with the rich color of blackberries against the light lemon loaf.
how to make Lemon Blackberry Loaf
Ingredients
- 1.5 cups 1:1 Gluten free flour (Substitute with regular all-purpose flour for a non-gluten-free option.)
- 1 teaspoon baking powder (Acts as a leavening agent.)
- 0.25 teaspoon baking soda (Helps balance acidity.)
- 0.25 teaspoon salt (Enhances flavor.)
- 0.25 cups butter (melted, room temp) (Substitute with coconut oil for a dairy-free option.)
- 0.25 cups vegetable oil (Can be replaced with any neutral-flavored oil.)
- 1 tablespoon Costabile lemon olive oil (Use regular olive oil if not available.)
- 1 cup sugar (Consider reducing for a less sweet loaf.)
- 3 large eggs (room temp) (Provides structure.)
- 0.5 cups sour cream (room temp) (Yogurt can be used as a substitute.)
- 1 teaspoon vanilla extract (Adds depth of flavor.)
- 0.5 teaspoon lemon extract (Omit or use more fresh lemon juice.)
- 1 tablespoon lemon zest (Fresh citrus brightens flavor.)
- 2 tablespoons fresh lemon juice (Opt for fresh juice over bottled.)
- 1 cup fresh blackberries (sliced if large) (Frozen blackberries can work too.)
- 1 tablespoon gluten-free flour (Coats blackberries to prevent sinking.)
- 2 cups powdered sugar (sifted) (Adjust quantity for desired sweetness.)
- 3 tablespoons heavy cream (Use milk for a lighter option.)
- 1 tablespoon fresh lemon juice (Brightens frosting.)
- 0.5 teaspoon vanilla extract (Adds flavor.)
Directions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, vegetable oil, lemon olive oil, and sugar. Mix well.
- Add eggs, sour cream, vanilla extract, lemon extract, lemon zest, and lemon juice to the wet mixture. Stir until smooth.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Toss the blackberries in a tablespoon of flour and gently fold them into the batter.
- Pour the batter into a greased or lined loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
how to serve Lemon Blackberry Loaf
Slice the Lemon Blackberry Loaf once it has cooled completely. It is lovely on its own or served with a dollop of whipped cream or a drizzle of the lemon frosting (made from the powdered sugar, heavy cream, fresh lemon juice, and vanilla extract). Enjoy it with a hot cup of tea or coffee for the perfect snack!
how to store Lemon Blackberry Loaf
To keep your Lemon Blackberry Loaf fresh, wrap it tightly in plastic wrap or foil. Store it at room temperature for 1-2 days or in the fridge for longer freshness. If you prefer, you can freeze slices for up to 3 months. Make sure to wrap them well to prevent freezer burn!
tips to make Lemon Blackberry Loaf
- Use room temperature ingredients for the best mixing.
- Gently fold the blackberries into the batter to avoid crushing them.
- If you like a stronger lemon flavor, you can add more lemon zest or juice.
- For an added twist, consider adding a sprinkle of poppy seeds or chopped nuts to the batter.
variation
Feel free to swap blackberries for other berries like raspberries or blueberries. You can also turn this loaf into muffins by adjusting the baking time; bake for 18-22 minutes in a muffin tin.
FAQs
Can I use frozen blackberries in this recipe?
Yes, frozen blackberries work just fine. Just be aware they may make the batter slightly wetter.
Is it possible to make this loaf dairy-free?
Absolutely! Use coconut oil instead of butter and yogurt instead of sour cream.
How long does the Lemon Blackberry Loaf last?
When stored correctly, it can last for 1-2 days at room temperature, up to a week in the fridge, and up to 3 months in the freezer.
Lemon Blackberry Loaf
- Total Time: 75 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A zesty and sweet delight, this Lemon Blackberry Loaf is perfect for breakfast, snacks, or dessert, combining the bright flavors of lemon and juicy blackberries.
Ingredients
- 1.5 cups 1:1 Gluten free flour (or regular all-purpose flour)
- 1 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.25 teaspoon salt
- 0.25 cups butter (melted, room temp, or coconut oil for dairy-free)
- 0.25 cups vegetable oil
- 1 tablespoon Costabile lemon olive oil (or regular olive oil)
- 1 cup sugar
- 3 large eggs (room temp)
- 0.5 cups sour cream (or yogurt)
- 1 teaspoon vanilla extract
- 0.5 teaspoon lemon extract
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh blackberries (sliced if large)
- 1 tablespoon gluten-free flour
- 2 cups powdered sugar (sifted)
- 3 tablespoons heavy cream (or milk)
- 1 tablespoon fresh lemon juice
- 0.5 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the gluten-free flour, baking powder, baking soda, and salt.
- In another bowl, combine melted butter, vegetable oil, lemon olive oil, and sugar. Mix well.
- Add eggs, sour cream, vanilla extract, lemon extract, lemon zest, and lemon juice to the wet mixture. Stir until smooth.
- Gradually add the dry ingredients to the wet mixture. Mix until just combined.
- Toss the blackberries in a tablespoon of flour and gently fold them into the batter.
- Pour the batter into a greased or lined loaf pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Notes
Use room temperature ingredients for better mixing. Gently fold the blackberries to avoid crushing. For stronger lemon flavor, add more zest or juice. Consider adding poppy seeds or nuts for variation.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American