This blackberry lemon bread is easy to make and absolutely delicious! It’s moist, tender, and bursting with citrus and berry flavor.

I was inspired to make this bread after baking virtually with Dorie Greenspan and Oregon berries! I had some extra blackberries on hand and wanted to put them to good use.

This recipe is based on Dorie’s Blackberry yogurt cake, which traces its roots back to a classic French loaf recipe.

Substitutions and Swaps

While I love this recipe just the way it is, I know some of you might not have all these ingredients on hand!

Below are some swaps and substitutions that can be made in this recipe.

• Blackberries– If you can’t get your hands on fresh or frozen blackberries, you can use fresh or frozen raspberries, marionberries or blueberries.
• All Purpose Flour – This recipe turns out best with AP flour, but you can use a cup for cup gluten free flour blend in its place if needed.
• Granulated Sugar – I think this blackberry lemon bread has just the right amount of sweetness, but you can either increase or decrease the amount of sugar by 1/4 cup based on your preferences.
• Lemon Zest – Fresh lemon zest is a must in this recipe! Don’t skimp on it. If needed you can use orange zest in its place.
• Eggs – If you don’t have eggs on hand or can’t eat eggs, you can use flaxseed eggs in their place or 3/4 cup of unsweetened applesauce.
• Sour cream – You can also use whole milk, buttermilk, plain or Greek yogurt, or alternative yogurt or milk (almond, soy, oat) if you’re dairy free.
• Vegetable Oil – You can also use any flavorless oil in this recipe, like canola, sunflower, etc.
• Lemon Juice – Fresh lemon juice really helps enhance the flavors in this bread. The artificial stuff just doesn’t taste the same. If needed, you can use orange juice instead.
• Salted Butter – If you only have unsalted butter on hand, you can use it in place of the salted butter in this recipe. Just be sure to add a pinch of salt. You can also use vegan butter in its place!

Tips for Making the Best Blackberry Lemon Bread

• If using frozen berries, take them out and them thaw for 30 minutes before making the batter. Thaw them on paper towels to help absorb any the excess juice.
• Cut the blackberries in half or give them a rough chop before tossing them with flour. This prevents them from sinking to the bottom of your loaf pan as the bread bakes.
• Properly measure your flour (spoon into the cup measure, then level) or use a kitchen scale to measure your dry ingredients.
• Line your loaf pan with a sling of parchment paper for easy removal and clean up!

• To make gluten free blackberry lemon bread, swap in your favorite GF flour blend for the AP flour in this recipe. When using GF flour, it’s important to over-mix your batter and let it sit for at least 30 minutes before baking for best results – this helps give the loaf proper structure and a good crumb.
• Ingredients at room temp mix together better! Set the cold ingredients ahead of time.
• Carefully bang your loaf pan on the counter before putting it in the oven. This brings any air bubbles that are trapped in the batter to the surface.
• Sprinkle some turbinado sugar on top of your loaf before baking it for a bit of texture! It gives the top of the loaf a delicious crunch.

Making this Blackberry Loaf in Different Sized Pans

This recipe makes one 8.5 x 4.5-inch loaf! However, the recipe can be doubled to make two loaves.

This recipe can also be used to make blackberry lemon muffins! Fill cupcake liners to the top and bake for 5 minutes at 425 F / 215 C, then reduce the oven temperature to 350 F / 175 C without opening the oven door and bake for an additional 15-17 minutes or until a toothpick inserted in the center comes out clean.

Let the muffins cool for 5 minutes in the pan, then transfer them to a wire rack to finish cooling. This recipe makes 12-14 muffins.

The final variation for this recipe is mini blackberry lemon loaves! Grease a mini loaf pan generously and fill each cavity to the top with batter.

Bake at 350 F / 175 C until a toothpick inserted in the center comes out clean. Bake time and yield will vary based on the size and depth of your mini loaf pan.

Making This Blackberry Lemon Bread in Advance & Storage Tips:

You can make this blackberry lemon bread in advance! It can last for up to 4 days at room temperature, or up to a month in the freezer. Be sure to store it in an airtight container or wrap it tightly with plastic wrap to keep it moist.

If you plan to immediately freeze it, I recommend waiting to make the glaze until you thaw it and plan to eat it.

This blackberry lemon bread freezes well! I like to wrap the bread in a layer of plastic wrap, then a layer of foil to lock in all the moisture.

When I’m ready to enjoy a frozen loaf, I move it from the freezer to the fridge the night before. Then I set it out at room temperature to let it thaw for a few hours before adding the glaze.

Let Me Know What You Think!

If you try this blackberry lemon bread recipe, I’d love to hear what you think of it! Please leave a rating and comment below.

Don’t forget to tag me @chelsweets and use #chelsweets so that I can see your amazing creations on social media!

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