Lemon Blackberry Bread
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
12 slices
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Calories
182 kcal
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Cuisine
American, International
Lemon Blackberry Bread
Description
Lemon Blackberry Bread combines eggs, Greek yogurt, maple syrup, melted coconut oil, lemon juice and zest, almond milk, and vanilla to form a smooth wet mixture. The dry ingredients include a blend of oat flour, white whole wheat flour, baking powder, and baking soda. After mixing the wet and dry components, blackberries tossed with a little flour and lemon zest are folded in, helping them stay evenly distributed throughout the batter. Baked at 350°F for 45-55 minutes, the bread becomes golden brown with a moist, tender crumb.
The loaf’s flavor highlights the tartness of fresh lemon and sweet blackberries, enhanced by the slight earthiness of whole grain flours. The addition of Greek yogurt improves moisture and texture, while the gentle leavening provides a soft crumb without heaviness.
This bread works well for breakfast or an afternoon snack. Leftover slices can be enjoyed plain or lightly toasted with butter or cream cheese.
To ensure optimal texture, spoon and level flour rather than scooping directly, and use fresh baking powder and baking soda. Maple syrup can be swapped with honey. The bread stores well at room temperature or refrigerated and freezes nicely when sliced for convenient thawing later.
Ingredients
- 3 large egg at room temperature
- ⅓ cup Greek yogurt about 82g, plain, nonfat
- ⅓ cup maple syrup real
- 3 lemon ¼ cup lemon juice + 2 tablespoon lemon zest from about 2-3 lemons, plural
- 2 tablespoon milk unsweetened almond or oat or cow’s
- 1 teaspoon vanilla extract
- ⅓ cup coconut oil melted and cooled to room temperature
- 1 cup oat flour 125g, spooned and leveled
- 1 cup white whole wheat flour 150g, spooned and leveled
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup blackberry about 6 ounces, halved and patted dry, fresh
- 1 tablespoon white whole wheat flour or oat flour
Instructions
- Preheat your oven to 350°F (175°C). Grease a bread tin and line it with parchment paper.
- Zest the lemons and set the zest aside.
- If the blackberries are large, cut them in half or into smaller pieces. Place them on a paper towel and gently pat them dry to remove excess moisture.
- In a large bowl, whisk together the eggs, Greek yogurt, maple syrup, melted coconut oil, lemon juice, almond milk, and vanilla extract until the mixture is smooth.
- Using a spatula, gently fold in the oat flour, white whole wheat flour, baking powder, and baking soda until just combined.
- In a separate medium bowl, toss the blackberries with 1 tablespoon of flour to coat them lightly. Then, gently fold in the lemon zest and coated blackberries into the batter until evenly distributed.
- Pour the batter into the prepared bread tin and spread it out evenly.
- Bake for 45 to 55 minutes, or until the bread is golden brown and a toothpick inserted into the center comes out clean.
- Allow the bread to cool in the tin for a few minutes before transferring it to a wire rack to cool completely. You can add a simple glaze on top if you want it to be a sweeter bread - (get the recipe here)
- Once cooled, slice and enjoy!
Notes
- Spoon and level flour to avoid adding too much and keep the bread moist.
- Check baking powder and soda freshness to prevent sinking in the center.
- Melted and cooled butter can replace coconut oil 1:1.
- Vanilla yogurt, sour cream, or blended cottage cheese may substitute Greek yogurt.
- Honey can substitute real maple syrup if desired.
- All-purpose or whole wheat flour can be alternatives to white whole wheat flour.
- Fresh, frozen blackberries, or blueberries can be used interchangeably.
- Store at room temperature for 3-4 days or refrigerate covered; freeze individual slices for up to 3 months and thaw overnight in the fridge.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12slices
Amount Per Serving
Calories 182 kcal
% Daily Value*
| Calories | 182kcal | 9% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Cholesterol | 41mg | 14% |
| Sodium | 105mg | 4% |
| Potassium | 148mg | 3% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 91IU | 2% |
| Vitamin C | 17mg | 19% |
| Calcium | 67mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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