This lemon blackberry bread is soft, moist, and full of juicy blackberries in every bite. It’s naturally sweetened with maple syrup and made with oat flour, whole wheat flour, and Greek yogurt—so it's better-for-you but still tastes like a treat!
Truly delicious. This bread is moist and has a great flavor. My kids and I really enjoyed this one over the weekend. It was straightforward and easy to make, plus it kept for 3 days and tasted amazing! ★★★★★
- Andy
This lemon blackberry bread is one of my favorite recipes to make when blackberries are in season. It's light, fresh, and just the right amount of sweet. It's perfect for brunches, baby showers, Easter, Mother's Day, or a cozy weekend breakfast. I love making it ahead and having a slice with coffee in the morning!
I actually got the idea for this recipe from my healthy lemon pound cake. I loved it so much, I knew I had to try a version with juicy blackberries. If you're putting together a little brunch spread, it's also delicious alongside a slice of my strawberry baked oatmeal.
The texture is what makes this loaf so good—it's soft, moist, and fluffy. I use a mix of oat flour and white whole wheat flour to keep it wholesome but still light. And instead of butter, it's made with melted coconut oil and Greek yogurt, which gives it that tender crumb and a little extra protein.
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Why You'll Love This Recipe
- Super soft and moist: This lemon blackberry bread has the best texture. It's light, fluffy, and perfectly moist in every bite.
- Naturally sweetened: The bread is sweetened with maple syrup and packed with juicy blackberries for a fresh, fruity flavor.
- Wholesome ingredients: It's made with oat flour, white whole wheat flour, Greek yogurt, and coconut oil for a healthier take on classic lemon bread.
- Simple to make: You don't need a mixer, yeast, or any special equipment. Just stir everything together and bake.
- Bright lemon flavor: Fresh lemon juice and zest give this loaf a vibrant, citrusy taste that pairs perfectly with the berries.
- Great for any time of day: This bread works for breakfast, an afternoon snack, or a light dessert during Spring and Summer.
The Ingredients
- Eggs: Use room temperature eggs so they mix easily and evenly.
- Greek Yogurt: Any fat level works. It adds moisture and protein without heaviness.
- Maple Syrup: Pure maple syrup keeps the bread naturally sweet without refined sugar.
- Lemons: Roll before juicing to get more juice. Zest first!
- Milk: Use any kind you like. I prefer unsweetened almond or oat milk for a light flavor.
- Vanilla Extract: A splash enhances sweetness and adds a hint of lemon flavor.
- Coconut Oil: Melt and let it cool slightly before mixing for better blending.
- Oat Flour: A healthier flour option. Buy or blend rolled oats until fine.
- White Whole Wheat Flour: Adds structure while keeping the bread lighter than regular whole wheat.
- Baking Powder & Baking Soda: Use fresh for good rise.
- Blackberries: Fresh berries add juicy bursts. Toss in flour to stop them sinking.
See recipe card for quantities.
How to Make Lemon Blackberry Bread
- Step 1: Whisk together the eggs, Greek yogurt, maple syrup, coconut oil, lemon juice, milk, and vanilla until smooth.
- Step 2: Fold in the oat flour, white whole wheat flour, baking powder, and baking soda until just combined.
- Step 3: Toss blackberries with a bit of flour, then gently fold them and the lemon zest into the batter.
- Step 4: Pour the mixture into a greased loaf pan and spread it evenly.
- Step 5: Bake at 350°F for 45-55 minutes, or until a toothpick inserted into the center comes out clean.
- Step 6: Let cool, then slice and enjoy. Add a glaze on top for a sweeter finish, if desired.
Hint: Gently folding the berries helps keep them whole so you get juicy bursts in every slice.
Video Tutorial
Expert Baking Tips
- Use room temperature ingredients. This helps everything mix more evenly and gives your bread the best texture.
- Spoon and level your flour. Don't scoop flour straight from the bag. Spoon it into your measuring cup and level it off with a knife to avoid adding too much, which can make the bread dry.
- Zest the lemons before you juice. It's much easier to zest whole lemons, so always do that first.
- Pat the blackberries dry. If your berries are too wet, they can sink to the bottom and add excess moisture, which may affect how the bread bakes and rises.
Equipment
- Mixing Bowl
- Whisk
- Bread Tin
- Parchment Paper
- Measuring Cups
Substitutions & Variations
- Make it gluten-free: Swap the white whole wheat flour with a 1:1 gluten-free baking flour. Make sure your oat flour is certified gluten-free.
- Make it dairy-free: I have not tested this bread dairy-free since Greek Yogurt is a key ingredient. If you are looking for a dairy-free loaf, try this dairy-free banana bread.
- Make it nut-free: This recipe is already nut-free.
- Maple syrup substitute: You can use honey as a substitute.
- Coconut oil substitute: Use melted butter instead.
- White whole wheat flour: You can use regular whole wheat flour or all-purpose flour as an alternative.
- Add a glaze: Drizzle with a simple lemon glaze for a sweeter, bakery-style finish.
- Mix in other berries: Blueberries or raspberries work just as well if you don't have blackberries.
- Add crunch: Sprinkle the top with sliced almonds or coarse sugar before baking for a little texture.
Storage & Freezing
You can store lemon blackberry bread in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days to keep it extra fresh.
If you'd like to freeze it, wrap individual slices or the whole loaf tightly in plastic wrap and place in a freezer-safe bag. It will keep well for up to 2 months. Let it thaw overnight in the fridge or at room temperature. For best results, place parchment paper between slices before freezing to prevent sticking.
Frequently Asked Questions
White whole wheat flour is lighter in color and milder in flavor than regular whole wheat flour, yet it is still rich in fiber and nutrients. It's a great healthier swap for all-purpose flour.
Absolutely! Use a 1:1 gluten-free baking flour in place of the white whole wheat flour, and make sure your oat flour is certified gluten-free.
Yes! You can use 1 cup of frozen blackberries. Add them directly to the batter without thawing to prevent excess moisture.
You can use the same amount of vanilla yogurt, sour cream, or blended cottage cheese if you don't have Greek yogurt on hand.
Definitely! This recipe makes 12 soft and fluffy muffins. Line a muffin tin, fill each cup evenly, and bake at 350°F for 20–25 minutes. I like to sprinkle a little turbinado sugar on top before baking for extra crunch.
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📖 Recipe
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 tablespoon lemon zest from about 2–3 lemons
- 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 fresh blackberries, about 6 ounces, halved and patted dry
- 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!
Andy says
Truly delicious. This bread is moist and has a great flavor. I love the blackberries in there too!
Andrea says
I love love love this recipe! Everyone needs to try it.
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!
Saskia Chermayeff says
so fluffy and delicious omg