Best Lemon Blackberry Bread
Lemon blackberry bread is super moist, light, and healthy. Made with simple ingredients like oat flour, white whole wheat flour, fresh blackberries, and greek yogurt, this loaf is easy to make and naturally sweetened with maple syrup. Perfect for breakfast, snack, or dessert!
The best lemon berry bread
It is almost pumpkin and apple season! Before I say goodbye to Summer baking recipes, I needed to share this delicious lemon blackberry loaf with you; and this might be my new favorite bread recipe. Honestly, forget about lemon blueberry muffins or bread; this is going to be your new go-to!
Lemon blackberry bread is light and super moist. Some lemon loaves can be very dense, but we are using a blend of oat flour and white whole wheat flour to give this loaf the perfect fluffy texture.
It has the perfect zesty lemon flavor and is naturally sweet from the fresh blackberries and dash of maple syrup. There are no added refined sugars in this recipe. How cool is that?!
Everyone in your family will love this whole wheat lemon bread! We finished the loaf in 1 day. It is the ideal quick breakfast, snack, and dessert. I love enjoying mine with a drizzle of honey or even ice cream.
Why you’ll love this recipe:
- Light, fluffy and moist
- Protein packed
- Easy to make
- Quick breakfast or snack
- Perfect for athletes and kids
Ingredients in lemon blackberry bread
Can you believe this fresh blackberry lemon loaf is naturally sweetened with maple syrup? You do not need any yeast nor sugar for this recipe. Here is what you’ll need to make this deliciously moist lemon bread:
- Eggs: To start, grab 3 large eggs to help bind this lemon loaf together. I recommend using room-temperature eggs.
- Greek yogurt: 1/3 cup of nonfat Greek yogurt makes this blackberry lemon loaf protein packed and super moist.
- Maple syrup: We are naturally sweetening this whole wheat lemon bread with 1/3 cup of maple syrup. There are zero refined sugars in this bread!
- Lemons: You are going to need 3 lemons for this recipe. We’ll be using 1/4 cup of lemon juice and 2 Tablespoons of lemon zest for extra flavor.
- Almond milk: Then, add in 2 Tablespoons of unsweetened almond milk or any milk for extra moistness.
- Vanilla extract: 1 teaspoon of vanilla extract goes a long way.
- Coconut oil: Melt and cool 1/3 cup of coconut oil or butter to room temperature. This makes sure that this whole wheat lemon bread is moist, light, and melts in your mouth.
- Oat flour: First, add 1 cup of oat flour (125g). You will also need 1 extra tablespoon to coat the blackberries, so they do not sink to the bottom of the bread when baked.
- White whole wheat flour: Then, add 1 cup of white whole wheat flour (150g). This can be substituted with regular whole wheat flour too.
- Baking powder: 1 teaspoon of baking powder to help the bread rise properly.
- Baking soda: 1/2 teaspoon of baking soda.
- Blackberries: Carefully pat 1 cup of blackberries dry. If they are large, I recommend cutting them in half or thirds (it is very important to pat them dry). I used a 6 ounces container.
Kitchen tools you’ll need
I love easy recipes. This whole wheat lemon blackberry bread could not be any easier to throw together in one bowl! Here is a list of the kitchen tools you need to make this recipe:
How to make lemon blackberry loaf
This loaf is so delicious and super easy to make! You can enjoy it straight out of the oven, at room temperature, or even out of the fridge. Honestly, I love all three!
Step 1: Preheat oven to 350°F. Then grease and line a bread tin with parchment paper.
Step 2: After that, zest your lemons and set them to the side. If your blackberries are large, cut them in half or into thirds (like little discs). Then, lie them out on a paper towel and gently pat dry. It is very important that they are dry.
Step 3: In a large bowl, whisk together the eggs, Greek yogurt, maple syrup, coconut oil, lemon juice, almond milk, and vanilla extract until smooth.
Step 4: Then, gently fold in the oat flour, white whole wheat flour, baking powder, and baking soda with a spatula. Do not over mix.
Step 5: After that, mix the blackberries with 1 Tablespoon extra of flour in a medium bowl. Then, gently fold in the lemon zest and blackberries and evenly pour into the lined bread tin.
Step 6: Bake for 45 – 55 minutes, until golden brown and a toothpick comes out clean.
Let your healthy lemon blackberry bread cool before cutting in and enjoying!
I’ve been baking for years now and found these tips to be the most helpful when making a berry loaf like this:
- Pat your 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 your berries in extra flour. To ensure that your blackberries don’t sink and are evenly distributed in your loaf, coat them in 1 Tablespoon of flour. This will help remove excess moisture too.
- Mesure your flours in grams. If you have a food scale, I recommend measuring your flours in grams. This will ensure the bread is PERFECT! If you don’t have one, add flours to measuring cups with a spoon; do not pack the flour.
- Don’t over mix the batter. Over mixing or even beating the batter will make this bread tough. To ensure maximum fluffiness, gently fold the flour into the wet ingredients until just combined.
- Grease and line your loaf tin with parchment paper. This will ensure that you can easily take your baked lemon bread out of the bread tin without breaking it.
Is this lemon blackberry bread healthy?
Yes! Lemon blackberry bread is healthy. First, it is high in protein from the Greek yogurt and oat flour. Second, it is packed with fiber from the oat flour and white whole wheat flour. Third, it is refined sugar free because we are sweetening it with maple syrup. Four, it is full of vitamins from the fresh blackberries and lemons.
Blackberry lemon bread is the perfect healthy breakfast, snack, and dessert!
Frequently Asked Questions
Can I make lemon blackberry muffins with this recipe?
Yes! This recipe will yield 12 fluffy blackberry lemon muffins. Follow the instructions, line a muffin tin with liners, and then evenly spoon the batter into the cups. Bake for 20 – 25 minutes, or until golden brown and fluffy.
Can I freeze this bread?
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.
Can I use blueberries instead of blackberries?
Yes, you can use the same amount of blueberries in place of the blackberries.
Can I use frozen blackberries?
Feel free to use 1 cup of frozen blackberries in place of the fresh ones. However, do not thaw them, just place the frozen blackberries into the batter.
How do I store extras?
Store extras at room temperature for 3 -4 days or in the fridge by covering the original loaf tin with aluminum foil or placing the loaf into an air-tight container.
If you loved this bread recipe, here are other ones to check out….
Need some more healthier loaf and muffin recipes? Here are some of my favorite Healthful Blondie recipes to try out….
- Healthy Peanut Butter Bread
- Double Chocolate Zucchini Banana Bread
- Spiced Carrot Orange Muffins
- Peanut Butter Chocolate Chip Banana Bread
- Healthy Peanut Butter & Jelly Banana 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!Print
This lemon blackberry bread is super moist, light, and healthy. Made with simple ingredients like oat flour, whole wheat flour, fresh blackberries, and greek yogurt, this loaf is easy to make and naturally sweetened with maple syrup. Perfect for breakfast, snack, or dessert!
- 3 eggs, room temperature
- 1/3 cup plain nonfat Greek yogurt (82g)
- 1/3 cup pure maple syrup
- 1/4 cup lemon juice (~1 large lemon)
- 2 Tbsp unsweetened almond milk
- 1 tsp vanilla extract
- 1/3 cup melted coconut oil, 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
- 1/2 tsp baking soda
- 2 Tbsp lemon zest (~ about 2 – 3 lemons)
- 1 cup blackberries (about 6 ounces), cut in half and patted dry
- 1 Tbsp white whole wheat flour or oat flour
- Preheat oven to 350°F. Grease and line a bread tin with parchment paper.
- Zest your lemons and set them to the side.
- If your blackberries are large, cut them in half or into thirds (like little discs). Then. lie them out on a paper towel and gently pat dry. It is very important that they are dry.
- In a large bowl, whisk together the eggs, Greek yogurt, maple syrup, coconut oil, lemon juice, almond milk, and vanilla extract until smooth.
- Gently fold in the oat flour, white whole wheat flour, baking powder, and baking soda with a spatula.
- Mix the blackberries with 1 Tablespoon extra of flour in a medium bowl. Then, gently fold in the lemon zest and blackberries and evenly pour into the lined bread tin.
- Bake for 45 – 55 minutes, until golden brown and a toothpick comes out clean.
- Let it cool before cutting in and enjoy!
Coconut Oil: You can subsititute 1:1 with melted and cooled butter.
Almond Milk: Substitute with cashew milk, 1% regular milk, or 2% regular milk
Maple Syrup: I have not tested this, but honey should work in place of the maple syrup.
* I do not recommend homemade oat flour for this recipe. I used store-bought.
White Whole Wheat Flour: I have not tested this, but regular whole wheat flour should work 1:1.
Blackberries: You can substitute with blueberries.
- Category: Breakfast, Snacks, Dessert
- Method: Oven
- Cuisine: American, Healthy
Keywords: lemon blackberry bread, blackberry lemon bread, lemon blackberry loaf, lemon berry bread, healthy lemon bread
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