Blackberry Lemon Loaf is a moist, cake-like loaf with lots of fresh blackberries and tangy lemon flavor, topped with a buttery, crumbly topping. And then, a sweet glaze is drizzled over the loaf. Enjoy a slice anytime you crave a sweet and zesty treat! After I baked my Blueberry Lemon Loaf (and LOVED it), I knew I had to try it with blackberries, too!

Blackberry Lemon Loaf on a White Counter with Glaze.
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Ingredients & Substitutions

Room Temperature Ingredients: Room temperature ingredients (specifically butter, sour cream, egg, and milk) are important here to prevent lumps in this quick bread.

Egg: Be sure the egg is at room temperature before mixing it with other ingredients. Out of eggs? Here are a few egg substitutes you could try.

Lemon: You should be able to get enough lemon zest (2 teaspoons) and lemon juice (2 tablespoons) out of one large lemon. Of course, if smaller in size, you may need an extra one. Freshly squeezed juice really does make a difference in this recipe.

Blackberries: With blackberries in season, look for fresh blackberries to add to the batter. Frozen blackberries would also work so you can enjoy this loaf all year round! Remember to reserve a few for the topping.

Crumble Topping: I absolutely love this easy-to-make crumble topping. In fact, I also used it on my Double Blueberry Muffins.

Glaze: The sweet glaze is made with just two ingredients, confectioners’ sugar (also known as icing sugar or powdered sugar) and water. Add just enough water to get the glaze to your desired consistency. The loaf is also delicious without the glaze if you prefer to leave that off.

Raw Blackberry Lemon Loaf Batter in a Pan and Then with Crumble on Top.

Blackberry Lemon Muffins

If you want to make this recipe into muffins, it will work out great! Fill each cup of a muffin tin about 3/4 of the way full with batter. (Fold in all the blackberries if using the batter for muffins.) Then, top with a little bit of crumble. Bake for about 20 minutes.

Blackberry Lemon Loaf on a Marble Cutting Board Surrounded by Blackberries and Lemon.

How To Store Blackberry Lemon Loaf

Store blackberry lemon loaf at room temperature, wrapped in plastic wrap. It will last up to 5 days. If you store the loaf in the refrigerator, it will dry out faster. If you do store it in the refrigerator, just pop a slice in the microwave to heat it up a little before enjoying it.

Pieces of Blackberry Lemon Loaf on a White Counter.

Can I Freeze Blackberry Lemon Loaf?

Sure! If freezing the loaf, you will want to make sure you allow it to cool completely. Wrap the blackberry lemon loaf tightly with aluminum foil or plastic freezer wrap and place it in a heavy-duty freezer bag. If you prefer not to use foil directly on your bread, wrap it tightly with parchment paper, then place that into a sealable plastic bag. Label it with the date; it will last for two to three months in the freezer. To thaw bread, take it out of the freezer and set it on the counter. Allow it to reach room temperature before you take it out of its packaging; it will re-absorb some of its moisture this way.

Pieces of Blackberry Lemon Loaf on a White Counter.
5 from 1 vote

Blackberry Lemon Loaf

Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Blackberry Lemon Loaf is a moist, cake-like loaf with lots of fresh blackberries and tangy lemon flavor, topped with a buttery, crumbly topping. And then, to top it all off, a sweet glaze is drizzled over the loaf. Enjoy a slice anytime you crave a sweet and zesty treat!


Blackberry Lemon Loaf

  • ¾ cup (150 g) granulated sugar
  • ¼ cup (½ stick / 57 g) unsalted butter, room temperature
  • ½ cup (115 g) sour cream, room temperature
  • 1 large egg, room temperature
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons lemon zest
  • 1 ½ cups (187.5 g) all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup (122.5 g) whole milk, room temperature
  • 2 cups (288 g) fresh blackberries, divided

Crumble Topping

  • ½ cup (62.5 g) all-purpose flour
  • cup (67 g) granulated sugar
  • 3 tablespoons light brown sugar
  • 1 pinch kosher salt
  • ¼ cup (½ stick / 57 g) unsalted butter, melted, cooled slightly


  • 1 cup (125 g) confectioners' sugar
  • 2 tablespoons water, room temperature


Blackberry Lemon Loaf

  • Preheat oven to 375°F. Spray an 8½ x 4½-inch loaf pan with nonstick cooking spray. Set aside.
  • To the bowl of a stand mixer with a paddle attachment, add the sugar, butter, sour cream, egg, lemon juice, and lemon zest. Beat until creamy. (You could also use a handheld mixer.)
  • In a separate bowl, whisk together flour, baking powder, and salt.
  • With the mixer on low, alternate between adding the flour mixture and the milk, beginning and ending with the flour mixture.
  • Gently fold in about 1 ¾ cups of blackberries, reserving ¼ cup for the topping.
  • Pour the batter into the prepared loaf pan and top with the reserved blackberries.

Crumble Topping

  • To make the crumble topping, mix together the flour, granulated sugar, brown sugar, salt, and melted butter in a small bowl.
  • Top the batter with the crumble.
  • Bake the loaf for 65 minutes. The bread is done when an inserted toothpick comes out with a few crumbs, but no wet batter. Let the loaf cool before adding the glaze.


  • In a medium bowl, whisk together the confectioners’ sugar and water. Add more water until the glaze reaches your desired consistency.
  • Drizzle the glaze over the cooled loaf. Slice and serve.

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What the Test Kitchen had to say about this recipe:


This cake has a great balance of blackberry and lemon flavors. The cake itself is moist and would be perfect with a nice cup of coffee.


I could eat this bread morning, noon, or night! I love how moist it is and am really craving all things blackberry right now!


The lemon is flavorful without being overpowering; this loaf is just very fresh and tasty!


I love lemon with all the fruits. It complements the blackberries beautifully! This is a perfect breakfast bread or dessert!


This bread reminds me of a muffin. A lovely blend of the fresh summer blackberries and lemon.


Blackberries and lemon go great together! A sweet and tart flavor within a beautifully soft loaf. So delicious!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Can not wait to make this loaf. Love your recipes. Just found out my granddaughter in law is Gluten free. How can I make this recipe Gluten Free? I’ve never made anything GF before in my 74 years.

  2. Can I substitute almond flour and what will be the measurement fir tge four. Thank you and appreciate a feedback.

  3. Going to make this bread. Love making quick breads by scratch. Can’t wait to get to store for blackberries. Got all rest of ingredients. May have to experiment with different fruit.

  4. I made muffins and subbed flax egg due to allergies. I raised bake temp to 400 for first 5 minutes (bc of egg sub) then lowered back to 375 for 20 more minutes. Turned out great!

  5. Hi Amanda! I wanted to say that i love your baking and i had a few questions for you.
    1. Can I experiment with different fruits other than blackberries?
    2. Can you use regular butter, or does it have to be unsalted?

    Thank you for your recipes and time!

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