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