Blackberry Lemon Bread
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!
Equipment
- Mixing Bowl
- Whisk
- Knife
- Cutting Board
- 8x4 Loaf Pan
Ingredients
- 2 Cups All Purpose Flour
- 1 ½ teaspoon Baking Powder
- ½ teaspoon Baking Soda
- ½ teaspoon Kosher Salt ¼ teaspoon if using fine grain salt
- 1 Cup Granulated Sugar
- ½ Cup Canola Oil or other neutral tasting oil
- ½ Cup Non-Dairy Yogurt I used Forager Plain Unsweetened. DON'T sub greek yogurt!
- ½ Cup Non-Dairy Milk I used So Delicious Plain Unsweetened Coconut Milk
- 2 tablespoon Lemon Juice
- 2 teaspoon Vanilla Extract
- Zest of 1 Lemon
- 1 ¼ 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.