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Why Make This Recipe

Lemon Blackberry Loaf is a delightful treat that perfectly balances sweet and tart flavors. This loaf is not only delicious but also brings a bright pop of color to your table. It’s an ideal option for breakfast, a snack, or dessert. With fresh blackberries and zesty lemon, every bite is refreshing. Whether you’re sharing with friends or enjoying it solo, this loaf is sure to please everyone!

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). Grease a loaf pan or line it with parchment paper.
In a bowl, mix together the gluten free flour, baking powder, baking soda, and salt.
In another bowl, whisk the melted butter, vegetable oil, lemon olive oil, and sugar until well combined.
Add the eggs one by one, mixing thoroughly after each addition. Stir in the sour cream, vanilla extract, lemon extract, lemon zest, and fresh lemon juice.
Slowly combine the dry ingredients with the wet ingredients, mixing until just combined.
Toss the blackberries in 1 tablespoon of gluten free flour to coat them. Gently fold the coated blackberries into the batter.
Pour the batter into the loaf pan and smooth the top. Bake for 50-60 minutes or until a toothpick comes out clean.
Once baked, 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 loaf once it has cooled completely. Serve it plain, or add a drizzle of lemon frosting for a sweet touch. It’s great on its own or paired with a cup of tea or coffee.

How to Store Lemon Blackberry Loaf

Store the loaf in an airtight container at room temperature for up to three days. For longer storage, wrap it tightly in plastic wrap and keep it in the fridge for up to a week. You can also freeze slices in an airtight container for up to three months.

Tips to Make Lemon Blackberry Loaf

Make sure all your ingredients are at room temperature for the best results.
Be gentle when folding in the blackberries to avoid breaking them.
For added zest, you can sprinkle some lemon zest on top of the frosting.

Variation

Try adding other fruits like raspberries or blueberries for a different flavor twist!

FAQs

Can I use frozen blackberries?
Yes, frozen blackberries can work well in this recipe. Just make sure to add them directly from the freezer and toss them in flour.

Can I make this loaf vegan?
Yes, you can replace the eggs with flax eggs or applesauce and use a plant-based yogurt instead of sour cream.

What can I substitute for lemon olive oil?
If you don’t have lemon olive oil, regular olive oil works just fine! You can also add a bit of lemon zest to plain olive oil for a homemade alternative.