This Blackberry Lemon Bread is perfect for Spring! Full of bright flavor from Meyer lemons and fresh blackberries, this easy bread is just bursting with Spring flavor!
*Originally published February 28, 2022 and updated with new copy and photos 2/22/23.
One of the things that I love best about Spring is the fresh, bright flavors of the fruit. I feel like I am always dragging at the end of Winter and then Spring is like a new rebirth, a fresh reset. Like starting anew. This Blackberry Lemon Bread is the perfect reset button to get you out of those Winter blues. Full of bright flavor from fresh blackberries and Meyer lemons, this bread is a breath of fresh air as the temps start to thaw and the blossoms start to bloom!
Tender plump blackberries are paired with the sweetness of Meyer lemons that make you long for the warmer weather in the joys of spring.
For some other delicious recipes, check out this No Bake Strawberry Crunch Cheesecake, this Vegan and Gluten-Free Pound Cake, these Vegan Lemon Bars with a Graham Cracker Crust, these or this Chocolate Chip Banana Bread without Baking Soda!
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What Makes this Blackberry Lemon Bread So Great?
- Allergy-Friendly- This recipe is perfect for everyone because it is allergy-friendly! Egg-free, nut-free, and plant-based, this recipe is sure to make those with allergies happy! You can even swap out the All-purpose flour for your favorite gluten-free flour blend to make it gluten-free!
- Fresh Ingredients- Fresh Meyer lemons and blackberries bring a bright flavor to this recipe, making this a quick bread that is bursting with bright, fresh, flavor.
- Easy to Make- This recipe is really easy to make! The prep time is only 10 minutes and then you let the oven do the rest of the work! Perfect for when you are trying to juggle a million things at once!
Ingredient Notes and Substitutions
- All-Purpose Flour- This lemon loaf uses All-purpose flour as the base of the recipe, however, feel free to use your favorite gluten-free flour blend if you would like to make this gluten-free.
- Coconut Sugar- I try to limit the refined sugar in my recipes so even though we have a delicious powdered sugar glaze, the sugar in the loaf is coconut sugar. It makes the loaf a beautiful nutty brown color, however, you can swap it for cane sugar or your favorite sugar substitute such as Swerve.
- Meyer Lemons- One of the best things about early Spring is the appearance of Meyer Lemons. Meyer Lemons are smaller than their cousin, the regular lemon and they are much sweeter and lack the distinctive tang that lemons are known for. The rind of the Meyer lemon also is thinner and has a more complex scent, almost like a spicy bergamot flavor. They are very seasonal, so if you can't find Meyer lemons, you can swap them for regular lemons.
- Blackberries- The other great fruit in this loaf of bread is fresh blackberries. Blackberries are succulent juicy berries with a tart flavor. You can use frozen blackberries if that is all you have, however, let them thaw completely before baking with them.
- Vegan Greek Yogurt- Part of what makes this bread extra moist is the addition of Vegan Greek Yogurt. Make sure to get the plain variety and not flavored. You can also swap with Vegan Sour Cream if that is what you have.
A complete list of ingredients and amounts is located on the recipe card below.
Instructions
Step 1: Combine the melted coconut oil and coconut sugar. Mix well.
Step 2: Add the vegan yogurt and vanilla extract. Stir until fully combined.
Step 3: Mix in the lemon zest and lemon juice.
Step 4: Slowly add the dry ingredients to the wet ingredients. Mixing until fully incorporated.
Step 5: Fold the blackberries into the batter being careful not to crush the berries. The batter will be very thick.
Step 6: Add the batter to the loaf pan and bake for 55-65 minutes. The bread will be done when a toothpick inserted into the center comes out clean.
Hint: Carefully bang the 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.
Recipe Serving Suggestions
This Blackberry Lemon Bread is fantastic on its own, however, I like to include it in a breakfast spread on special occasions. Serve this bread alongside other breakfast recipes like:
- Healthy Banana Blueberry Oatmeal Muffins
- Instant Pot Apple Butter
- Vegan Chai Scones
- Dairy-Free Waffles
- Vegan Blackberry Muffins
Variations
- Blackberry Lemon Muffins - Add the batter to cupcake tins and bake for 25 minutes to make delicious muffins!
- Fruit Variations - If you can't find blackberries, don't fret! This would be great with fresh blueberries or even strawberries!
- Purple Icing - Create a fun blackberry glaze for the bread. Add a few teaspoons of blackberry juice to some powdered sugar to create a bright purple icing.
For another great bread recipe, check out this, Red Wine Chocolate Chip Loaf Cake.
Storage
Store this Blackberry Lemon Bread for up to four days on the counter. If you want it to last longer, freeze it! You can easily make this ahead of time as it can be frozen for up to a month. Make sure to store it in an airtight container.
Check out these Vegan Lemon Cookies for another great treat!
Top tips
- If using frozen berries, take them out at least 30 minutes ahead of time to thaw. Frozen berries hold a lot of extra water and if you don't let them thaw, they will make the batter soggy.
- Line your loaf pan with some parchment paper before baking to make for easy removal. Removing bread from loaf pans can be a huge hassle, I like to make it really easy by lining my loaf pans with a bit of parchment paper to make removal a breeze.
- Ingredients at room temperature mix together a lot better than cold ingredients. I like to set my ingredients out at least 30 minutes ahead of time to bring everything to room temp.
- To get the most juice out of your lemon, make sure it is at room temperature. Or, you may microwave it for 30 seconds if it is cold. Then roll the lemon on your countertop a few times. Press fairly hard. This should help you extract as much juice as possible.
FAQ's
This recipe works best in a 8.5 x 4.5 inch loaf pan, however I have doubled the recipe before to make two loaves. I love sharing this bread with friends!
The trick to keep the berries from sinking to the bottom of the loaf pan is to toss them in flour before adding them to the batter. If the berries are extra big and juicy, it would be best to cut them in half before adding them.
This recipe uses both lemon juice and lemon zest to give it the bright lemon flavor. Using fresh lemon is essential in this recipe. Do not swap for bottled lemon juice. The lemon zest holds the most bright lemon flavor is key to getting the intense flavor.
Other Great Recipes You Will Love!
The BEST Blackberry Lemon Bread
Equipment
- 1 Loaf Pan
- 1 Mixing Bowl
Ingredients
- 2 cups fresh blackberries
- 2 cups all purpose flour
- ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 cup coconut sugar
- 1 cup vegan yogurt
- ¾ cup melted coconut oil
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- 4 Tablespoons Lemon Juice about 2 lemons
- 2 Tablespoons Lemon Zest about 2 lemons
Instructions
- Preheat the oven to 350 degrees and line your loaf pan with parchment paper or spray with nonstick cooking spray.
- Combine the melted coconut oil and coconut sugar. Mix well.
- Add the vegan yogurt and vanilla extract. Stir until fully combined.
- Mix in the lemon zest and lemon juice.
- Slowly add the dry ingredients to the wet ingredients. Mixing until fully incorporated.
- Fold the blackberries into the batter being careful not to crush the berries. The batter will be very thick.
- Add the batter to the loaf pan and bake for 55-65 minutes. The bread will be done when a toothpick inserted into the center comes out clean.
Notes
- If using frozen berries, take them out at least 30 minutes ahead of time to thaw. Frozen berries hold a lot of extra water and if you don't let them thaw, they will make the batter soggy.
- Line your loaf pan with some parchment paper before baking to make for easy removal. Removing bread from loaf pans can be a huge hassle, I like to make it really easy by lining my loaf pans with a bit of parchment paper to make removal a breeze.
- Ingredients at room temperature mix together a lot better than cold ingredients. I like to set my ingredients out at least 30 minutes ahead of time to bring everything to room temp.
- To get the most juice out of your lemon, make sure it is at room temperature. Or, you may microwave it for 30 seconds if it is cold. Then roll the lemon on your countertop a few times. Press fairly hard. This should help you extract as much juice as possible.
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
kaydimaggio says
Loving this recipe! Such a great idea to combine blackberries and lemons!
Michelle | Taste As You Go says
This is such a hit with our family. We love the combo of blackberries and lemons!
Giangi Townsend says
My favorite summer combination, lemon and blackberry. Cannot wait to make it
Saif says
The combination of BlackBerry and lemon makes the bread more delicious.
maya says
I'm obsessed with this flavour combo, and I'm so glad it's finally warming up, so I can start cooking with berries again. I've cooked with yogurt in cakes pretty often but using vegan yogurt is new to me and I'm excited to try it.
Gloria says
I am a lemon lover. This version of lemon paired with blackberries sounds delicious. I know it would be great with my morning coffee.
Sue says
Blackberries and Meyer lemons - what a fantastic combination!
Liz says
this recipe and detailed instructions makes me think i might have a shot at making bread successfully! thanks for a great recipe!
Arica says
Yum! I love a good quick bread recipe. Will definitely need to try this!
Jean says
I haven"t tried baking with blackberries in bread, this looks so good I have to try too!
nancy says
i always make a big batch and enjoy it thru the week for breakfast
Brianna May says
I had some blackberries in the fridge that I wanted to use up. I found this recipe and it was a hit with my whole family!! SO tasty.
Julie says
beautiful ingredients I can tell this is going to be mad moist and bravo!
Sam says
Blackberry and lemon is the BEST combo and this did not disappoint!! YUM!