This Blackberry Lemon Bread is simple to make, super moist and is the perfect way to use up some fresh summer berries. And it gets made right in one bowl making clean up a breeze!
I have a good one to share today! Blackberries are one of my favorite fruits and this summer I’ve been baking with the a LOT! They are so flavorful and sweet- I just cant get enough of them. And this Blackberry Lemon Bread may be my favorite blackberry recipe yet.
Ingredients and Substitutions for Blackberry Lemon Bread
The ingredients for this Blackberry Lemon Bread are really simple so you likely won’t need much substitution help. But lets break them all down anyway.
Flour: I use all purpose flour in this recipe. My favorite flour brand is King Arthur. Its milled in Vermont, so its pretty local for me which I love. Also, the quality is amazing. If you are able to get your hands on some King Arthur Flour, do it! But, really any brand of all purpose flour will be great here.
Leavener: A combination of baking powder and baking soda help this bread rise to its full potential. Baking soda reacts quickly with the lemon juice. The baking powder acts more slowly as the bread is baked in the oven.
Sugar: Regular old granulated sugar sweetens this bread up.
Lemon Zest and Juice: The lemon zest provides so much flavor in this Blackberry Lemon Bread. The lemon juice also provides flavor but also reacts with the baking soda to help this bread rise.
Oil: I like to use canola, but any neutral tasting oil, like vegetable or safflower will work in this recipe.
Non-Dairy Yogurt: I used Forager Plain Unsweetened Yogurt. But I have also used So Delicious Plain Unsweetened Yogurt. Both work great! Any plain unsweetened yogurt will work- just DON’T substitute greek yogurt. It is too thick.
Non-Dairy Milk: I always bake with So Delicious Unsweetened Coconut Milk. I love it because I can buy it in shelf stable boxes and always have it on hand whenever the urge to bake strikes. But any unsweetened non-dairy milk will work for this Blackberry Lemon Bread.
Vanilla: I added a hefty dose of vanilla to this bread because everything needs a hefty dose of vanilla.
Blackberries: Plenty of blackberries stud this bread with bursts of freshness and flavor. Be sure to cut the berries in half so they will be distributed evenly.
How to Prepare the Loaf Pan
My favorite way to prepare a loaf pan is by greasing it with either pan spray, coconut oil or shortening and then inserting a parchment sling. The sling does two things: it stops the Blackberry Lemon Bread from sticking to the sides of the loaf pan. And it also allows for easy removal from the loaf pan. That way the Blackberry Lemon Bread can be easily removed and placed onto a cutting board to be sliced.
To cut the sling, simply pull the parchment from the roll and measure how much you will need using the loaf pan and cut!
Prep the pan with oil and insert the parchment sling 
Then pour the batter right into the pan
How to Store the Blackberry Lemon Bread
This Blackberry Lemon Bread stores best at room temperature. Either wrap it up lightly with plastic wrap or store it in an airtight container on the countertop for up to four day.
You CAN freeze it, but so that it doesn’t stick together you will need to place parchment in between each slice. That way you can take it out slice by slice.
In my house it doesn’t last more than four days so I simply keep it on the counter top. It makes a delicious breakfast, snack or dessert!
Looking for More Berry Recipes to Try?
Blackberry Lemon Bread
Equipment
- Mixing Bowl
- Whisk
- Knife
- Cutting Board
- 8×4 Loaf Pan
Ingredients
- 2 Cups All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Kosher Salt 1/4 tsp if using fine grain salt
- 1 Cup Granulated Sugar
- 1/2 Cup Canola Oil or other neutral tasting oil
- 1/2 Cup Non-Dairy Yogurt I used Forager Plain Unsweetened. DON'T sub greek yogurt!
- 1/2 Cup Non-Dairy Milk I used So Delicious Plain Unsweetened Coconut Milk
- 2 Tbsp Lemon Juice
- 2 tsp Vanilla Extract
- Zest of 1 Lemon
- 1 1/4 Cup Blackberries, halved This will be about 1 cup once they are cut in half
Instructions
- Preheat oven to 350* F. Prepare loaf pan by greasing it with coconut oil or non stick spray. Insert a parchment sling for easy removal. See above photos for reference.
- In a large bowl, combine sugar, oil, non dairy yogurt, non dairy milk, lemon juice, vanilla and lemon zest. Whisk well to combine.
- Fit a mesh sifter over the top of the mixing bowl containing the wet ingredients, being sure to not allow the bottom of the sifter to touch the wet ingredients.
- Add the flour, baking powder, baking soda and salt to the sifter and sift the dry ingredients into the wet ingredients. Whisk until just combined.
- Add the blackberries and fold to distribute.
- Pour batter into a loaf pan and bake in a 350*F oven for 60-65 minutes or until a toothpick inserted into the center of the loaf comes out clean with a few moist crumbs attached.
- Cool completely, remove from the pan using the parchment sling and place onto a cutting board to slice and serve.
- Store in an airtight container at room temperature for up to 4 days.
