Bread | Snacks

Lemon Blackberry Bread

Name: Lemon Blackberry Bread
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: .25 cup unsalted butter; 0.5 cup Truvia, Swerve, or regular granulated sugar; 1 cup Greek yogurt (I used Fage 5%); 2 large eggs; .25 cup fresh lemon juice; 1 teaspoon pure vanilla extract; 1 tablespoon fresh lemon zest; 2 cups all-purpose flour; 2 teaspoons baking powder; 0.5 teaspoon baking soda; 6 ounce package fresh blackberries

ByLisa Johnson January 12, 2015January 16, 2024 Updated onJanuary 16, 2024

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Lemon Blackberry Bread is the perfect way to savor the flavors of summer, and the contrast between the zesty lemon and the juicy fresh blackberries.

This moist and flavorful quick bread is easy-to-make, making it ideal for for a healthy breakfast, afternoon snack, or dessert.

For even more delicious lemony goodness, check out these recipes too! Honey Lemon Popcorn, Glazed Lemon Scones, and everyone’s favorite Lemon Curd Puff Pastry Tarts.

A loaf of lemon blackberry bread with the end cut off sitting on a wire cooling rack.

If it happens to be bitterly cold outside, with a flu season spreading across the country; it is the perfect time to stay home, turn on the warm oven, and bake a loaf or two of this delicious lemon blackberry bread!

A hand holding a chunk of lemon blackberry bread above a cup of tea.

What you’ll need

Greek yogurt or sour cream – I use plain, full-fat Fage Greek yogurt. Non-fat is not recommended, you need the fat content to add moisture to this quick bread recipe.
Unsalted butter – You want your butter to be room temperature to incorporate properly.
Sugar-free baking blend – I use Truvia or Swerve Granulated, but granulated sugar will also work perfectly. See note below.
Eggs – Room temperature eggs will blend into the batter better than cold.
Fresh lemon juice and fresh lemon zest – squeeze your own lemons for best results. Please do not use the juice from those little plastic lemons in the produce section, the flavor is nowhere near as fresh and bright as with fresh lemons – and you need the zest anyway.
Pure vanilla extract – Adds a nice hint of warmth in the background. Substitute lemon extract for a stronger citrus flavor.
All purpose flour – Scoop the flour into your measuring cup, then scrape the top smooth without tapping it down or you may end up with a dry loaf of bread.
A combination of baking powder and baking soda add some lift
Fresh, juicy blackberries – They add a burst of juicy sweetness and vibrant color that works perfectly with the tartness of the lemon.

Check out the printable recipe card below for the complete recipe and detailed instructions.

A loaf of lemon blackberry bread sitting on a wire rack with a cup of tea in the background.

How to make Lemon Blackberry Bread:

Preheat oven to 350° F. Spray a 9 x 5-inch loaf pan with baking spray, set aside.

Wash and rinse the blackberries, and carefully dry with a paper towel to remove excess moisture.

Beat the butter and sugar together in a large bowl with a hand mixer until light and fluffy.

Butter and sugar beaten in a large mixing bowl.

Mix in the eggs one at a time. Add the yogurt, lemon juice, lemon zest, and vanilla. Mix well, scraping down the sides of the bowl as you go.

Vanilla extract, lemon zest and juice added to the batter.

Sift the flour, baking powder, and baking soda, into the wet ingredients. Stir the ingredients together with a rubber spoon only until combined, do not over mix!

In a small bowl, mix blackberries with 1 tablespoon of flour.

Fresh blackberries tossed in flour in a small bowl.

Gently fold about two-thirds of the blackberries into the blackberries (minus the additional flour) into the batter.

Blackberries dropped on top of the lemon bread batter.

Pour batter into prepared pan, add the remaining blackberries on top, and use a spoon or knife to smooth out the batter.

Lemon Blackberry Bread batter in a loaf pan.

Bake for 50 – 60 minutes, or until golden brown and a toothpick inserted into the center of the bread comes out clean or with a few moist crumbs (not wet batter).

Place loaf pan on a wire rack to cool for 20 minutes. Remove from pan and allow to cool completely on the wire rack.

Two slices of lemon blackberry bread on a small plate with a cup of tea in the background.

There is nothing better with a slice of lemon blackberry loaf on a ridiculously cold day, than a hot cup of tea to warm you up from the inside!!

Expert Tips

Coating the blackberries in a bit of flour before adding them to the batter helps to prevent excessive bleeding.
Frozen blackberries can also be used in this recipe.

Storage & Freezing

Store the cooled bread in an airtight container or wrap it tightly in plastic wrap. It can be kept at room temperature for a day or two, but for longer storage refrigerate or freeze.

Natural sweeteners

To reduce sugar and/or calories, natural sweeteners bake and taste the same as granulated sugar. The top of the bread may turn out a bit rougher than usual, but it does not affect the flavor one bit!

Truvia Sweet Complete Granulated All-Purpose sweetener with stevia leaf extract sweetens and measures like sugar and bakes and browns in recipes – without calories or added sugars. Add just the right sweetness for everything from cookies to coffee.

Swerve Granular is an erythritol and allulose blend made without artificial flavors or preservatives. It measures cup-for-cup just like sugar so you can replace the sugar in your favorite baked good recipes and beverages.

More delicious snack bread recipes

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Enjoy!!