This lemon blackberry bread is moist, loaded with fresh blackberries, and sweetened with maple syrup. It’s made with healthy ingredients like oat flour, whole wheat flour, and Greek yogurt. Perfect for Summer and Spring time breakfast, snacks, or dessert
Super moist lemon loaf with blackberries
With Spring and Summer around the corner, you need to bake this zesty and super moist lemon blackberry loaf! If you’re a lemon enthusiast like me, this recipe is a must-try. It’s simple, moist, delicious, and secretly healthy.
This lemon blackberry bread is incredibly moist and soft, fluffy. While some lemon loaves can be dense, we’ve used a mix of oat flour and white whole wheat flour to make it perfectly light. Instead of butter, we’ve used a blend of melted coconut oil and Greek yogurt for a great texture.
The bread has a lovely zesty lemon flavor and is naturally sweetened with fresh blackberries and maple syrup, so there’s no need for refined sugars. You can even use frozen blackberries if you want!
One of the best things about this lemon blackberry loaf is that it’s kid-friendly and great for meal prep. Bake it on the weekend and enjoy it for breakfast, snacks, or dessert all week long. I’m excited to hear what you think of this recipe—it’s been a hit on my blog for over four years, and I’m happy to share it with you!
Why you’ll love this recipe:
- Super Moist: This lemon blackberry bread is light, fluffy, and super moist.
- Easy to Make: Simple ingredients and steps make this recipe a breeze.
- Healthy: It’s made with yogurt, oat flour, and maple syrup!
- Natural Sweetness: Sweetened with maple syrup and loaded with fresh blackberries for natural flavor.
- No Butter Needed: We use Greek yogurt and coconut oil instead.
- Versatile: It makes for a quick and easy breakfast, snack, or dessert.
- Added Protein: It is protein-packed from the Greek yogurt.
- Try this healthy lemon pound cake next!
Ingredients needed
You only need a few simple ingredients to make this lemon blackberry bread. It’s super moist, bursting with fresh blackberries, healthier, and naturally sweetened with maple syrup. You don’t need yeast or refined sugar for this recipe! Here’s everything you need to get started
- Eggs: Start with room-temperature eggs for easier mixing.
- Greek Yogurt: Opt for nonfat Greek yogurt for added protein and moisture.
- Maple Syrup: Choose pure maple syrup for a natural, refined sugar-free sweetness.
- Lemons: Roll the lemons before juicing to extract more juice, and remember to zest them before juicing!
- Milk: Use your favorite kind of milk. I like unsweetened almond milk or oat milk for a lighter flavor.
- Vanilla Extract: Use pure vanilla extract for the best flavor.
- Coconut Oil: Let melted coconut oil cool slightly before adding to the batter.
- Oat Flour: My favorite “healthier” flour alternative. You can use store-bought oat flour or blend rolled oats to make your own oat flour if needed.
- White Whole Wheat Flour: Substitute with regular whole wheat flour if necessary.
- Baking Powder and Baking Soda: Check the expiration date for effective rising.
- Blackberries: For the best sweet burst of flavor! Coat blackberries with flour to prevent sinking while baking.
Kitchen tools needed
I love easy recipes, and this healthier lemon blackberry bread is made in one bowl! Here’s a list of the kitchen tools you need to make this recipe:
- Mixing Bowl
- Stirring Utensil
- Bread Tin
- Parchment Paper
- Measuring Cups
- Oven
How to make lemon blackberry bread
This blackberry lemon bread is delicious and incredibly easy to make! Below, you’ll find detailed step-by-step instructions and pictures for visual guidance, ensuring that bakers of any level can master this recipe. Scroll to the bottom of this post for the full recipe and ingredient measurements.
Step 1:
Start by preheating your oven to 350°F (175°C). Grease a bread tin and line it with parchment paper.
Step 2:
Now, let’s prep the mix-ins by zesting the lemons and cutting the blackberries in half if they are large. Then, place them on a paper towel and gently pat them dry to remove excess moisture.
Step 3:
In a large bowl, whisk together the eggs, Greek yogurt, maple syrup, melted coconut oil, lemon juice, almond milk, and vanilla extract until smooth.
Step 4:
Using a spatula, gently fold the oat flour, white whole wheat flour, baking powder, and baking soda until combined.
Step 5:
Toss the blackberries with one tablespoon of flour in a separate medium bowl to coat them lightly. Then, gently fold the lemon zest and coated blackberries into the batter until evenly distributed.
Step 6:
Pour the batter into the prepared bread tin and spread it out evenly.
Step 7:
Bake for 45 to 55 minutes until the bread is golden brown, and a toothpick inserted into the center comes out clean.
Finally, 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!
Expert recipe tips:
- Spoon and Level Flour: Avoid scooping flour directly from the bag with your measuring cup. Instead, spoon the flour into the cup and level it off with a knife. This ensures you don’t add too much flour, which can result in a dry lemon loaf.
- Pat the Blackberries Dry: If your berries are wet when you fold them into the batter, they will sink to the bottom, and the loaf will not rise properly from the excess moisture.
- Coat Blackberries with Flour: Before adding blackberries to the batter, coat them lightly in flour. This prevents them from sinking to the bottom of the loaf during baking.
- Zest Lemons First: To simplify the process, zest your lemons before juicing them.
- Check your Baking Powder and Soda Expiration Dates: Expired or old baking powder and soda can cause the lemon blackberry loaf to sink in the middle.
- Consider Adding a Glaze: For a sweeter bread, you can drizzle a simple glaze made with powdered sugar and lemon juice over the cooled loaf before slicing and serving.
Easy ingredient substitutions:
Here are some easy ingredient substitutions for this blackberry lemon bread recipe. I only recommend swapping one or two ingredients so the entire recipe doesn’t change.
- Greek Yogurt: Use sour cream, vanilla yogurt, or blended cottage cheese.
- Maple Syrup: Swap with honey or agave nectar.
- Coconut Oil: Substitute with melted butter, olive oil, or vegan butter.
- Flours: Use all-purpose flour or whole wheat instead of white whole wheat flour.
- Milk: Any milk works, like cow’s milk, soy milk, or coconut milk.
- Blackberries: Swap with blueberries, raspberries, or strawberries. If fresh berries aren’t available, you can use frozen berries!
Frequently Asked Questions
What is white whole wheat flour?
White whole wheat flour is lighter in color and milder in taste than regular whole wheat flour. Despite its appearance, it still packs the same nutritional benefits, like fiber and vitamins. It’s an easy swap for all-purpose flour in recipes, offering a healthier option.
Can I use frozen blackberries?
Yes, you can use 1 cup of frozen blackberries instead of fresh ones in this recipe. Add them to the batter directly from frozen, without thawing.
Can I use blueberries instead of blackberries?
Yes, you can substitute the same amount of blueberries for the blackberries in this recipe.
Can I use a different type of flour?
You can experiment with different flours, but remember that it may alter the texture and flavor of the bread. White whole wheat flour can be substituted with all-purpose flour or whole wheat flour. However, I do not reccomend substituting the oat flour!
What’s the best substitute for Greek yogurt?
Yes, you can substitute Greek yogurt with an equal amount of vanilla yogurt, sour cream, or blended cottage cheese.
Can I make lemon blackberry muffins with this recipe?
Yes! This recipe easily converts to 12 fluffy blackberry lemon muffins. Just follow the instructions as usual, line a muffin tin with liners and evenly distribute the batter among the cups. I like to sprinkle some turbinado sugar on top before baking. Then, bake for 20-25 minutes until golden brown and fluffy!
Can I freeze this loaf?
Yes, you can freeze lemon blackberry bread! Allow the bread to cool to room temperature, then wrap it in plastic wrap or foil and place the loaf into a freezer-safe bag. It will keep for up to 3 months.
How to store lemon blackberry bread:
Store the cooled bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 3 days. You can also refrigerate it for longer freshness, up to a week.
If you love this recipe, try these recipes next!
- Healthy Lemon Pound Cake
- Oat Flour Banana Bread
- Chocolate Zucchini Banana Bread
- Lemon Poppy Seed Crumb Cake
- Lemon Drizzle Cupcakes
- Blackberry Muffins
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don’t forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
Lemon Blackberry Bread
Ingredients
- 3 large eggs, at room temperature
- ⅓ cup plain nonfat Greek yogurt, about 82g
- ⅓ cup real maple syrup
- 3 lemons, ¼ cup lemon juice + 2 tbsp lemon zest from about 2–3 lemons
- 2 tbsp milk, unsweetened almond or oat or cow’s
- 1 tsp 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 tsp baking powder
- ½ tsp baking soda
- 1 cup fresh blackberries, about 6 ounces, halved and patted dry
- 1 tbsp 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
Nutrition
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Saskia Chermayeff says
so fluffy and delicious omg
Andy C says
Super moist bread loaf. My kids and I really enjoyed this one over the weekend. It was straight forward and easy to make, plus it kept for 3 days and tased amazing!
Andrea says
I love love love this recipe! Everyone needs to try it.
Andy says
Truly delicious. This bread is moist and has a great flavor. I love the blackberries in there too!