Frosted Lemon Blackberry Loaf

This Frosted Lemon Blackberry Loaf is the perfect “lounge and snack” recipe. It’s made with fresh citrus, juicy berries and a sweet lemon frosting that makes it feel a little more special than your usual quick bread recipe.

The batter comes together with simple ingredients and just 15 minutes of prep time. And the baked loaf stays soft thanks to the yogurt while the lemon gives it that bright, fresh taste you want in a spring or summer bake.

The creamy frosting is simple, but adds a smooth, sweet layer that tastes especially good with the fresh lemon and blackberries in the bread. But if frosting isn’t your thing, you can totally leave it off – the bread will still taste amazing without it.

So if you’re looking for a homemade treat recipe that doesn’t require a lot of fuss, this is the one! It’s simple enough for a busy day, but special enough for a weekend brunch, breakfast or a sweet afternoon snack.

Be sure to try this Homemade Cinnamon Bread with Icing and this Monkey Bread with Pecans for two more top picks.

Frosted Lemon Blackberry Loaf Ingredients Needed

For the Bread

• Flour – I used all-purpose flour for the base of the bread dough.
• Dry ingredients – Baking powder and baking soda help the dough rise, granulated white sugar adds sweetness and salt balances it all out.
• Eggs – Use room temperature eggs for easier mixing and a smoother batter.
• Plain yogurt or sour cream – Adds richness and moisture to the bread.
• Vegetable oil – You’ll want to use a neutral-flavored oil so it’s doesn’t overpower the lemon and blackberries.
• Lemons – You’ll need the juice and zest of 2-3 fresh lemons.
• Vanilla extract – Adds bakery-style sweetness.
• Blackberries – Fresh or frozen berries can be used.

For the Lemon Frosting

• Powdered sugar – Give it a quick sift for a smoother frosting.
• Lemon juice – Fresh is best to balance the sweetness of the powdered sugar.
• Butter – Allow time for it soften before making the glaze.
• Vanilla extract – Use pure vanilla extract if you have it.

How to Make Lemon Blackberry Loaf with Frosting

Add the flour, baking powder, baking soda, and salt to a bowl. Whisk to combine.

Mix the sugar and eggs in a separate bowl, then add the yogurt, oil, lemon zest, lemon juice, and vanilla extract, mixing until combined. I use a citrus juicer to squeeze out the lemon juice and a zester to make the zest.

Combine the dry and wet ingredients.

Roll the blackberries in flour and then add them to the batter.

Pour the batter into the prepared bread pan and smooth out the top.

Place the pan in the oven and bake until cooked through. Remove from oven and allow to cool completely before frosting.

Make the frosting: Add all the frosting ingredients to a bowl and mix until combined and smooth.

Spread the frosting on top of the cooled bread, then allow it to sit before slicing.

Tips for Making the Lemon Blackberry Bread Recipe

• Putting flour on the blackberries before adding them to the dough helps prevent them from sinking to the bottom of the loaf.
• I recommend using fresh lemons for this recipe. If you can’t find them, look for the Italia Garden or Sicilia brand lemon juice in the produce department of your grocery store – I think it tastes pretty close to fresh.
• If the top of the bread is browning too quickly, loosely cover the pan with foil for the last 10-15 minutes of baking.
• Use the toothpick test to make sure the bread is done. Insert a clean toothpick into the middle of the loaf – if it comes out clean, the bread is done.
• If the frosting feels a little stiff, add a couple extra drops of lemon juice to thin it out. If it’s too runny, mix in a little more powdered sugar.

Can I make lemon berry loaf ahead of time?

You can bake the bread a day ahead then store it in an airtight container until you’re ready to serve. You may want to wait until serving day to frost it.

What to Serve with Blackberry Lemon Loaf

This quick bread is a tasty addition to your breakfast or brunch spread. It goes great alongside Ham Egg and Cheese Hash Brown Casserole, Yogurt Parfaits with Berries or as part of a Breakfast Charcuterie Board.

How to Store Leftover Bread with Berries

Once the bread has cooled completely, slice it and store in resealable baggies, or store the unsliced loaf in an airtight container. It will keep for up to 2 days at room temperature or up to 5 days in the refrigerator.

Can I freeze Blackberry Lemon Loaf?

You can, but I recommend freezing it without the frosting. The best way to freeze bread is to slice it after it’s cooled, then freeze it for up to 1 month. That way you can thaw a slice at a time rather than the entire loaf.

Can I use frozen blackberries in this recipe?

Yes, but you’ll want to add them to the batter without thawing them first. Thawed berries release extra juices and can turn the batter purple.

What if I don’t have fresh lemon juice?

Fresh lemons have the best flavor, but you can substitute with a store-bought lemon juice like the Sicilia brand (look for the lemon-shaped bottles in the produce department). But please, I beg you, don’t use the lemon juice in the green bottle – it just doesn’t have the bright lemon flavor this loaf needs.

If you’re looking for a bright, easy loaf that tastes fresh and feels a little special, this is a great one to try. The combination of lemon and blackberries works well together and the frosting adds a sweet finish. So bake up a loaf and enjoy it as part of your weekend brunch, an afternoon treat or a simple dessert.