This Lemon Blackberry Loaf has become one of my go-to bakes when I’m craving something bright and fresh. It's full of citrus flavor, with a mix of lemon juice, zest, and a splash of Costabile lemon olive oil. The melt-in-your-mouth texture pairs perfectly with sweet blackberries and a delicious, light lemon frosting.
What I love most is how easy it comes together using simple ingredients like gluten-free flour, sour cream, and blackberries. It’s a loaf that feels special enough for guests but simple enough for a quiet morning with coffee. Every bite gives you that lemony zing and juicy berry pop, just the kind of treat I love having around.
There’s something so comforting about a homemade loaf cake fresh from the oven. If you’re into bright citrus flavors, my copycat Starbucks lemon loaf cake hits all the right notes. And for a richer treat, these mini chocolate banana bread loaves are dense, fudgy, and addictive.
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Why You’ll Love This Recipe
- Delicious Flavor: Bright citrus and sweet blackberries create a perfectly balanced flavor in every bite. They are just as delicious as these grain-free raspberry lemon muffins.
- Simple to Make: With easy-to-find ingredients and straightforward steps, this blackberry lemon cake comes together effortlessly.
- Versatile Treat: Perfect for any occasion, whether it’s a casual coffee break or a dessert after a meal, like this turkey puff pastry pot pie.
- Family-Friendly: A recipe everyone will enjoy, from kids to adults, making it great for sharing.
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This loaf is perfect for summer! Love all the flavors together and the frosting is the perfect addition. Can't wait to make this again - it's that good!
- Elizabeth
Ingredients
- Gluten-Free Flour: This is the base of the blackberry loaf cake and gives it structure. When using gluten-free flour, make sure you're using a blend designed for baking to get the right texture.
- Costabile Lemon Olive Oil: This adds an extra layer of lemon flavor and richness. If you don’t have this specific oil, you can substitute with a high-quality extra virgin olive oil and a bit of lemon zest to get a similar effect.
- Vanilla & Lemon Extracts: These extracts enhance the flavor of the loaf, with vanilla adding depth and lemon extract intensifying the citrusy notes.
- Lemon Zest & Fresh Lemon Juice: The zest adds fragrant oils from the lemon peel, and the juice gives a tart kick. Always zest the lemon before juicing to make the process easier.
- Blackberries: Fresh blackberries bring sweetness and tartness to the loaf. If using large blackberries, slice them in half to ensure they don’t sink to the bottom during baking. Use extra blackberries to make this blackberry cheesecake!
- Frosting: A combination of powdered sugar, heavy cream, and lemon juice creates a simple lemon glaze that ties it all together. Sift the sugar to avoid lumps and adjust the cream to reach your desired consistency.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Mixed Berries Loaf: Swap the blackberries for other berries like raspberries, blueberries, or strawberries. You can even mix a few different kinds of berries for a more complex flavor profile.
- Add a Lemon Streusel Topping: Mix flour, sugar, lemon zest, and melted butter to make a quick streusel, then sprinkle it over the batter before baking for an extra citrusy crunch.
Looking for more ways to enjoy lemon and berries? Try a batch of my lemon blueberry waffles next!
How to Make a Lemon Blackberry Loaf
This blackberry lemon bread is bright, moist, and perfect for any occasion. Start by preheating your oven to 350°F (175°C) and preparing your loaf pan by greasing it and lining it with parchment paper for easy removal after baking the cake, and combining all the dry ingredients together in a bowl.
Step 1: Make the Muffin Batter. Beat the sugar and eggs together until fluffy. Mix in the melted butter, vegetable oil, and lemon olive oil. Add the vanilla extract, lemon extract, lemon zest, and fresh lemon juice, mixing until everything is well combined. Slowly add the sour cream into the wet mixture, stirring gently. Gradually fold in the dry ingredients, being careful not to overmix.
Step 2: Coat the Blackberries. Sprinkle some gluten-free flour over the blackberries and toss to coat. This will keep them from sinking to the bottom of the cake.
Step 3: Finish the Cake. Add the blackberries and gently fold them into the batter.
Step 4: Bake the Loaf. Pour the batter into your prepared loaf pan and bake for 45-50 minutes. Let the loaf cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
Step 5: Prepare the Lemon Frosting. While the loaf is cooling, whisk the powdered sugar, lemon juice, and heavy cream in a small bowl until smooth. Drizzle the lemon frosting over the cooled loaf and let it set.
Enjoy a slice with a healthy blueberry smoothie as an afternoon or evening treat! It's also great with this gluten-free breakfast casserole when entertaining a crowd for brunch.
Expert Tips
- Don’t Overmix the Batter: When combining the dry and wet ingredients, mix until just combined. Overmixing can result in a dense loaf instead of a light, fluffy texture.
- Use Room Temperature Ingredients: For the best texture, make sure your butter, eggs, sour cream, and other dairy products are at room temperature before you start baking. This helps everything blend more smoothly and creates a more even batter.
- Coat the Blackberries in Flour: Tossing the blackberries in a little gluten-free flour before folding them into the batter helps prevent them from sinking to the bottom of the loaf while baking, ensuring an even distribution.
- Let the Loaf Cool Completely Before Frosting: To avoid the frosting melting or sliding off, make sure the lemon blackberry bread has cooled completely before drizzling with the frosting. This will allow the frosting to set and create a nice finish.
- Add More Lemon Zest for Extra Flavor: If you love a stronger lemon flavor, feel free to add a little extra lemon zest to the batter or frosting. It’s a great way to enhance the citrusy notes of the loaf!
Storage Directions
- Storing: Leftovers can be kept in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. This loaf freezes well without the frosting. Wrap it tightly in plastic wrap and place it in a freezer-safe bag or container for up to 2 months. Thaw at room temperature and add fresh frosting before serving.
- Reheat: If you prefer to enjoy it slightly warm, reheat individual slices in the microwave on medium heat for 15-30 seconds until heated through.
Serving Suggestions
This bright and citrusy gluten-free blackberry lemon dessert makes a lovely addition to any brunch treat table, or enjoyed as an afternoon treat!
- I love serving it alongside this lemon curd cake and orange poppy seed muffins for the ultimate dessert table.
- Enjoy a slice as an afternoon snack paired with cranberry blueberry juice or a vanilla smoothie.
Lemon Blackberry Loaf Recipe FAQs
Yes, but be sure to thaw and drain them well first. Pat them dry to remove excess moisture, and toss them in a bit of flour to help prevent them from sinking in the loaf.
This often happens if the batter was overmixed or if the loaf was underbaked. Be sure to mix just until combined and check for doneness with a toothpick before removing it from the oven.
You can, but the lemon flavor may be a bit more subtle. Consider adding an extra teaspoon of lemon zest to keep the citrus flavor bright.
Not necessarily, it adds a nice boost of flavor, but you can replace it with more vegetable oil or melted butter if preferred.
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📖 Recipe
Lemon Blackberry Loaf
Ingredients
- 1 ½ cups 1:1 Gluten free flour
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup butter melted room temp
- ¼ cup vegetable oil
- 1 tablespoon Costabile lemon olive oil
- 1 cup sugar
- 3 large eggs room temp
- ½ cup sour cream room temp
- 1 teaspoon vanilla extract
- ½ teaspoon lemon extract
- 1 tablespoon lemon zest
- 2 tablespoon fresh lemon juice
- 1 cup fresh blackberries sliced in half if large
- 1 tablespoon gluten free flour
Lemon frosting
- 2 cups powdered sugar sifted
- 3 tablespoon heavy cream
- 1 tablespoon lemon juice fresh
- ½ teaspoon vanilla extract
- Adjust powder or cream to your consistenc
Instructions
- Grease and line loaf pan with parchment paper. Preheat oven to 350° F.
- In a bowl, whisk the flour, baking powder, baking soda, and salt.
- In mixer, mix the sugar and the eggs for a full 2 mins on medium speed.
- Add butter and oils, mix again.
- Add the vanilla, lemon extract, lemon zest and lemon juice. Mix on medium speed until combined. Then, mix in sour cream.
- Slowly combine dry with wet and mix until just combined. (Do not over-mix).
- In a small bowl, mix blackberries and 1 tablespoon of flour until well coated. Once coated, gently stir into the mixture.
- Fold into prepared baking pan and bake for 45-50 mins until toothpick comes out clean.
Frosting
- In a bowl whisk together the powdered sugar, lemon juice, and heavy cream until combined. Adjust powdered sugar or cream to make frosting your preferred consistency.
- Pour over cooled cake.
Notes
- Prevent sinking berries by lightly tossing blackberries in a bit of flour before adding them to the batter. This helps them stay evenly distributed as the loaf bakes.
- Bringing the eggs, sour cream, and butter to room temperature helps everything mix better and results in a softer texture.
- Stir the batter until just combined to keep the loaf tender. Overmixing can lead to a dense or gummy texture.
- Fresh lemon juice and zest give the loaf its bright, citrusy flavor. Bottled lemon juice might not deliver the same result.
Claudia says
Moist lemon blackberry loaf — zesty, sweet, and perfect for breakfast or a snack!
Nicole Kendrick says
SO zesty! Thanks for stopping by, Claudia. Stay blessed.
leah says
this lemon blackberry loaf is amazing! such a great flavor combination.
Nicole Kendrick says
SO much flavor! I love hearing that you enjoyed. Thanks!