Lemon Blackberry Loaf

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.

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 special gathering.
• Family-Friendly: A recipe everyone will enjoy, from kids to adults, making it great for sharing.

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.

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

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