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Moist Blackberry Lemon Bread with Glaze

By Marley Goldin
on April 30, 2021
last updated on June 28, 2021
4 from 37 votes

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This Moist Blackberry Lemon Bread with Lemon Glaze is the perfect balance of sweet and tart. It's fresh, tangy, and the perfect accompaniment to your coffee or tea.
close up of sliced lemon loaf with blackberries and glaze dripping off

Looking for a fruity sweet treat? This Blackberry Lemon Bread strikes the perfect balance of sweet and tart using fresh fruit and tangy Greek yogurt to bake into a moist bread.

Biting into it is like biting into a delicious cake, but one that you can have for breakfast because, well, it’s technically a “bread” and theres fruit in it, so it’s only natural to pair it with your coffee or tea!

Blackberry Lemon Bread Tips and Tricks

Gather Your Ingredients First

As an environmental scientist, I’m always looking for ways to integrate seasonal ingredients into my recipes. And let me tell you, blackberry season is my favorite! Blackberries have the perfect amount of tartness to work with the sour lemon to balance out the sweetness in this bread.

pouring lemon glaze over blackberry bread

This recipe calls for 1/2 cup of lemon juice, which you should be able to easily squeeze out of two large lemons. If you’re opting to make the lemon glaze, grab a third lemon.

I recommend squeezing your lemons into a separate bowl ahead of time instead of squeezing them directly into your batter. That way you can pick out any seeds that may sneak out of your lemons and ensure you don’t get a seedy surprise in your bread.

overhead shot of all the ingredients needed to make a blackberry lemon bread

Coat Your Blackberries

I highly recommend slicing your blackberries into 3 or 4 parts before adding them to your mixture. Keeping them whole means they’ll be too heavy for the batter, and sink right to the bottom. It’s better to have them sprinkled throughout.

Toss your sliced blackberries in 1 teaspoon of flour just so they don’t bleed into your bread. I like to keep about 8-10 pieces of blackberry out of the mix so I can place them on top of the bread. It just looks so much more fun!

Green tip: Eating seasonally is one of the best (and most delicious) ways to support local and decrease your carbon footprint. Local foods have less associated transportation costs and fuel emissions.

Simply put, eating seasonally = less environmental impact. Check when blackberries are in season in your area with this Seasonal Food Guide.

Tested Substitutions

This recipe calls for Greek Yogurt. Both plain and vanilla flavors work great! You can also opt for dairy-free yogurt! Just make sure it’s not too sweet.

If you want to make this refined-sugar free, use a sugar-free yogurt and substitute coconut sugar for granulated sugar.

Whole wheat flour works in place of all-purpose flour in this recipe, but will give you a dryer texture. If you’re using whole wheat flour, I recommend using 1 & 1/4 cups instead of 1 & 1/2 cups.

You can also opt to swap out vegetable oil for coconut oil.

Green tip: This bread is the perfect coffee accompaniment! Coffee plants require a lot of water to grow, so coffee beans can come with a high eco-footprint.

Make sure your coffee is sustainably sourced by looking for a UTZ certification.

Should You Have Leftovers

This bread will keep fresh for about 1 week after baking it. Just make sure to cover it and store it in the fridge. You can also freeze it for up to a month. Just thaw overnight and enjoy within a week of defrosting.

If you have leftover blackberries that you bought for this bread, try using them for this Blackberry Margarita or Mixed Berry Smoothie.

blackberry lemon loaf with 3 slices cut and lemon glaze dripping down

Why You Should Make this Blackberry Lemon Bread

  • It’s balanced. The perfect amount of sweet and tart.
  • It’s fresh. The fresh blackberries and lemon juice give it such a fresh taste.
  • It’s moist. The greek yogurt gives this the best consistency.

Loving this Blackberry Lemon Bread and looking for more dessert/breakfast crossovers? Check out this Vegan Blender Banana Bread and these Chocolate Chip Muffins.

Blackberry Lemon Bread

4 from 37 votes
Recipe by Marley Goldin Course: DessertCuisine: American


Prep time


Cooking time


Total time



This Moist Blackberry Lemon Bread with Lemon Glaze is the perfect balance of sweet and tart. It’s fresh, tangy, and the perfect accompaniment to your coffee or tea.


  • 4 ounces blackberries + a couple extra for decorative top

  • 1 cup plain greek yogurt

  • 1 cup granulated sugar + 1 teaspoon for top

  • 3 large eggs

  • 1/2 cup coconut oil

  • 1/2 cup lemon juice (juice of 2 lemons)

  • 1 & 1/2 cup all-purpose flour + 1 teaspoon to coat fresh blackberries

  • 2 teaspoons baking powder

  • 1/4 teaspoon salt

  • Lemon Glaze (optional)
  • 1 tablespoon lemon juice (juice of 1/4 lemon)

  • 1/2 cup powdered sugar


  • Preheat your oven to 350 degrees Fahrenheit and spray or line a 9-inch loaf pan.
  • Dice your blackberries and add them to a small bowl. Pour 1 teaspoon of flour on top and toss to coat the blackberries in the flour. Set aside.
  • Add Greek yogurt and 1 cup sugar to a large mixing bowl and whisk until combined.
  • Next, add your eggs, coconut oil, and lemon juice and whisk again until smooth.
  • Add 1 & 1/2 cups flour, baking powder and salt and give your mixture a final whisk.
  • Fold in your flour-coated blackberries and transfer to prepped 9-inch loaf pan. Add an extra sprinkle of sugar and a couple more blackberries on top for a gorgeous color and decorative finish!
  • Bake for 50-55 minutes, or until toothpick comes out clean. Allow to cool before removing from pan and slicing.

  • Lemon Glaze (optional)
  • Add lemon juice and about 1/4 cup of powdered sugar to a large mixing bowl and use a whisk or hand-mixer to combine. Test the consistency. It should drip slowly off of your whisk. If it’s too thin, add more powdered sugar, about 1 tablespoon at a time until desired consistency is achieved.
  • Once your blackberry lemon bread is cooled, pour glaze on top and enjoy!

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6 thoughts on “Moist Blackberry Lemon Bread with Glaze”

  1. Hi Marley! Thanks for sharing your recipe! I love that you try to follow seasonal ingredients and the combination here with blackberries and lemon are amazing. I followed your recipe as written, and I really struggled to get it to cook all the way through. I do live at a higher altitude, so I had to make a few adjustments for that (a little extra flour and a litter less liquid), but despite that, it took me almost TWICE the cooking time at your suggested 350°F to get it to not be raw inside.
    I’m not sure if the flour to liquid ratio was off, or what happened, but I did end up having to loosely cover the top to avoid it burning while I continued the cooking until the knife came out clean. I think it took about 90 mins. total.
    The end result is a delicious, almost custard-like loaf that is very dense and moist, but it would be tough to call it a bread. It’s almost closer to a brownie than a bread.
    That being said, the flavor is great, but you might double check either the temperature or the liquid to flour ratio, so that there is a more realistic cooking time and consistency. Has anybody else had this same experience?

    1. Hi Carrie!!

      Thank you so much for your feedback! I’m so sorry to hear you struggled with your loaf cooking through- I have not had the same issues with the cooking time. My oven does run about 10 degrees hot, so I actually set mine to 340F in order for it to be comparable to most other ovens, and it did cook thoroughly in the allotted time all 4 times I tested it.

      I can’t say I have personal experience baking at a higher altitude, but from what I’ve read, the oven temperature may have to be increased by up to 15-25 degrees, so I’m thinking the oven temp may be the culprit here. Check out this article on best practices for baking at a higher altitude for more info. My only other thought would be maybe a difference in the size of the loaf pan. Did you perchance use a different-sized loaf pan that may have had an effect on cooking time? Let me know- that is something I can test and add additional information for future bakers 🙂

    1. Hi Audrey!

      I have not personally tried this recipe with almond flour, but usually substituting almond flour 1:1 for a/p flour does work, so long as you add a little more of a binder, so that it doesn’t get crumbly. In this case, since there are already 3 eggs, I would recommend adding an extra tablespoon of greek yogurt- that should do the trick! Let me know how it turns out!

  2. This is by far the most delicious cake i have ever eaten. The blueberries and lemon flavor are out of this world! I will be making this cake again!!

    1. I love how you called it a “cake” because it truly tastes as good as one!!! Thank you so much for your support!

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