I adore this Lemon Blackberry Loaf recipe—it’s a tender, citrusy loaf bursting with juicy blackberries, crowned with a light lemon frosting. Each slice is bright, comforting, and gluten-free, perfect for brunch or an afternoon treat.
Why You’ll Love This Recipe
I love how simple ingredients—gluten-free flour, sour cream, lemon zest and juice, blackberries, and a splash of lemon olive oil—come together to deliver that perfect sweet‑tart balance. It’s effortless yet elegant, equally inviting at a casual coffee break or a special brunch. The gluten-free version means it’s inclusive for friends and family with dietary restrictions, which is important to me.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Gluten-free flour blend
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Baking powder & baking soda
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Salt
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Butter (melted)
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Vegetable oil
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Lemon olive oil (e.g. Costabile)
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Sugar
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Eggs
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Sour cream
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Vanilla and lemon extracts
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Lemon zest & fresh lemon juice
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Fresh blackberries (tossed in a bit of flour)
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Powdered sugar, heavy cream, and lemon juice for frosting
Directions
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Preheat oven to 350 °F (175 °C) and line a loaf pan.
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Whisk dry ingredients (flour, baking powder, baking soda, salt).
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Beat sugar and eggs until fluffy, then mix in melted butter, oils, vanilla, extracts, zest, juice, and sour cream.
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Gently fold flour mixture into wet ingredients until just combined.
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Toss blackberries in a tablespoon of flour and fold them in carefully.
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Pour batter into the pan and bake for 45–50 minutes, until a toothpick comes out clean.
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Cool completely, whisk together powdered sugar, cream, and lemon juice, then drizzle over the loaf.
Servings and timing
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Prep time: About 10 minutes
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Cook time: 45–50 minutes
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Cooling time: ~1 hour
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Total time: ~1 hour 55 minutes
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Serves: 10–12 slices
Variations
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Mixed‑berry: Swap in raspberries or blueberries, or use a mix.
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Lemon streusel: Sprinkle a lemony crumble atop before baking for extra crunch.
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Nutty addition: Stir in walnuts or pecans for texture contrast.
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Dairy‑free option: Use non‑dairy sour cream and heavy cream alternatives.
storage/reheating
I keep leftover slices in an airtight container at room temperature up to 3 days, or refrigerate for up to 5 days. It also freezes well (without frosting)—wrapped tightly and thawed before frosting. Reheating a slice in the microwave for 15–30 seconds gently revives the flavors.
FAQs
Can I use frozen blackberries?
Yes—I thaw and drain them, then toss in a little flour so they don’t sink during baking.
Why toss blackberries in flour?
It prevents them from sinking, ensuring they stay evenly distributed throughout the loaf
Do I need lemon olive oil?
Not essential—regular extra virgin olive oil plus a bit more zest can substitute well .
Can I make this with regular flour?
Absolutely—but the gluten-free flour makes it accessible. If not needed, swap with all-purpose flour in equal measure.
How do I avoid a soggy bottom?
Line the loaf pan with parchment paper and bake fully—cooling entirely before frosting helps maintain structure.
Conclusion
This Lemon Blackberry Loaf is one of my favorite bright and satisfying bakes. Whether gluten-free by necessity or choice, it’s a delicious way to enjoy summer fruits and tangy lemon flavor. I hope you enjoy it as much as I do—let me know how yours turns out!
Print
Lemon Blackberry Loaf
A bright, gluten-free loaf bursting with tangy lemon and juicy blackberries, crowned with a silky lemon glaze—perfect for brunch or a sunny afternoon treat.
- Total Time: 1 hour 55 minutes
- Yield: 10–12 slices
Ingredients
1½ cups 1:1 gluten‑free flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¼ cup (57 g) melted butter, cooled
¼ cup vegetable oil
1 tbsp lemon-infused olive oil (optional)
1 cup granulated sugar
3 large eggs, room temperature
½ cup sour cream, room temperature
1 tsp vanilla extract
½ tsp lemon extract
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 cup fresh blackberries (halve large ones)
1 tbsp gluten-free flour (for berries coating)
For lemon glaze:
2 cups powdered sugar, sifted
3 tbsp heavy cream
1 tbsp fresh lemon juice
½ tsp vanilla extract
Instructions
Preheat oven to 350 °F (175 °C). Grease and line an 8×4″ loaf pan with parchment.
In a medium bowl, whisk flour, baking powder, baking soda, and salt.
In a mixer, beat sugar and eggs on medium for 2 minutes until fluffy.
Add melted butter, vegetable and lemon oils; mix until combined.
Stir in vanilla extract, lemon extract, lemon juice, and zest.
Mix in sour cream until just combined.
Gradually fold dry ingredients into wet mixture, mixing until just incorporated.
In a small bowl, toss blackberries with 1 tbsp flour, then gently fold into batter.
Pour batter into prepared pan and bake 45–50 minutes, or until a toothpick comes out clean.
Cool loaf in pan 10 minutes, then transfer to a wire rack to cool completely.
While cooling, whisk together powdered sugar, heavy cream, lemon juice, and vanilla to make glaze.
Drizzle glaze over cooled loaf and let it set before slicing.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baked
