Blackberry Lemon Bread

Blackberry lemon bread batter

1. Preheat the oven to 350°F.
2. Butter and flour a 9 inch by 5 inch loaf pan.
3. Sift together the dry ingredients (flour, baking powder, baking soda, salt) into a medium sized bowl.
4. Cream the butter, sugar, and lemon zest together until light and fluffy. If using a stand mixer, this will take about 5 minutes on medium speed, longer if using a hand mixer.
5. Add the eggs one at a time, beating for a minute after each addition and scraping down the bowl as necessary.
6. Add approximately one half of the dry ingredients and mix on low speed until they are just incorporated.
7. Add the buttermilk and lemon juice and beat until mixed. Scrape down the bowl.
8. Add the remaining dry ingredients and mix until just barely incorporated.
9. Toss the blackberries in a small bowl with the extra 1 tablespoon of flour and then add the berries to the batter. Using a spatula, gently fold in the berries by hand.
10. Pour the batter into the prepared pan, even out the batter and give the pan a few thwacks on the counter to remove any air bubbles.
11. Bake the blackberry lemon batter for 50 to 60 minutes until the top has started to brown and a toothpick inserted into the center comes out clean. If the top is browning too quickly, cover it lightly with foil.
12. Cool in the pan for 10 minutes, and then invert and transfer to a cooling rack.

Lemon syrup

1. While the batter is baking, prepare the lemon syrup by combining the lemon juice and sugar in a small saucepan.
2. Heat the syrup over medium-high heat and stir until all of the sugar has dissolved.
3. Turn off the heat and let cool.

Assembly

1. Once you have removed the cake from the pan and transferred it to a cooling rack, put the cooling rack over a piece of waxed paper or parchment paper to catch any drips.
2. Use a pastry brush or spoon to brush all of the lemon syrup onto the top and sides of the blackberry lemon bread. Let cool.
3. When ready to glaze, combine the confectioner's sugar and 1 tablespoon of lemon juice and whisk to combine. Add a bit more lemon juice if needed so that the glaze is just able to be poured, and pour the glaze over the cake, letting it drip down the sides.
4. Let the glaze harden before serving, about one hour.
5. The cake can be stored at room temperature for up to one week.