This lemon blackberry bread is super moist, bursting with fresh blackberries, and sweetened with maple syrup. It’s made with healthy ingredients like oat flour, white whole wheat flour, and greek yogurt. The best breakfast, snack, and dessert!
The best lemon blackberry bread
This is my favorite summer bread recipe. I love these lemon blueberry muffins too, but you have to try this recipe if you have extra blackberries.
This lemon blackberry bread is incredibly moist with a soft crumb. Some lemon loaves can be very dense, but we use a blend of oat flour and white whole wheat flour to give this loaf the perfect fluffy texture.
The bread has the perfect zesty lemon flavor and is naturally sweet from the fresh juicy blackberries and maple syrup. There are no added refined sugars in this recipe, but the bread is perfectly sweet.
Everyone in your family will love this whole wheat lemon bread – we finished the loaf in one day. It is the ideal quick breakfast, snack, and dessert.
Why you’ll love this recipe:
- This lemon blackberry bread is light, fluffy, and super moist.
- It is protein-packed and made with Greek yogurt.
- This recipe doesn’t require proofing or rising.
- This lemon blackberry bread is healthier than other recipes because there is NO BUTTER, and we use a mixture of oat flour and white whole wheat flour.
- It makes for a quick and easy breakfast, snack, or dessert.
- This recipe is kid friendly and perfect for summer or spring.
- It is naturally sweetened with maple syrup so there is no refined sugar in this recipe!
Ingredients you’ll need
This lemon bread is bursting with fresh blackberry and naturally sweetened with maple syrup. You don’t need yeast or refined sugar for this recipe. Here is a list of what you’ll need to make this deliciously moist lemon bread:
- Eggs: To start, grab 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. It also replaced the butter traditional recipes call for.
- 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, some unsweetened almond milk or any milk for extra moistness.
- Vanilla Extract: A dash of vanilla extract goes a long way.
- Coconut Oil: This makes sure that this whole wheat and oat flour lemon blackberry bread is moist, light, and melts in your mouth. It replaces butter!
- Oat Flour: First, add 1 cup of oat flour (which is 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 (which is 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 required
I love easy recipes. This whole wheat and oat flour lemon blackberry bread could not be any easier to make in one bowl! Here is a list of the kitchen tools you need to make this recipe:
- Mixing Bowl
- Stirring Utensil
- Bread Tin
- Parchment Paper
- Mesuring Cups
How to make lemon blackberry bread
This blackberry lemon bread 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. Here are step-by-step instructions and pictures on how to make this recipe:
First, preheat oven to 350°F. Then grease and line a bread tin with parchment paper.
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 them 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.
Then, gently fold in the oat flour, white whole wheat flour, baking powder, and baking soda with a spatula. Do not over mix.
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.
Finally, bake for 45 – 55 minutes, until golden brown and a toothpick comes out clean. Then, let your healthy lemon blackberry bread cool before cutting in and enjoying it!
Expert baking tips
I’ve been baking for years now and found these tips to be the most helpful when baking this blackberry lemon bread:
- Use room temperature butter, eggs, and yogurt. It’s important to let these three ingredients sit at room temperature for about 45 minutes before baking. This ensures a smooth crumb and an even baking time.
- 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 blackberries 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 or spoon & level. If you have a food scale, I recommend measuring your flour 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.
Blackberry bread variations & ingredient substitutions
- Almond Milk: You can use any type of milk! Try oat milk, cashew milk, 2% cow’s milk, soy milk, or skim milk.
- Maple Syrup: You can substitute the maple syrup with honey or agave nectar.
- White Whole Wheat Flour: Feel free to use whole wheat or all-purpose flour.
- Fresh Blackberries: You can use frozen blackberries or a different berry, like blueberries.
- Coconut Oil: Substitute the coconut oil for unsalted butter or dairy-free butter. I recommend Earth Balance vegan butter sticks for baking.
- Add Extra Berries: You can mix up the berries with half blueberries and half blackberries.
Why this recipe is healthy:
This lemon blackberry bread is healthy.
Firstly, it is high in protein from the Greek yogurt and eggs.
Second, it is packed with fiber from the oat flour and white whole wheat flour.
Third, it is refined sugar free because we are naturally sweetening it with maple syrup which also makes this bread refined sugar-free.
Lastly, 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 to store and freeze leftover lemon blackberry bread:
Storing: 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.
Freezing: Make the loaf as directed, let it cool, then add individual slices to freezer-safe bags, and freeze them for up to 3 months. When you are ready to eat them, let them defrost in the refrigerator overnight so they are ready to enjoy in the morning.
If you loved this recipe, try these next:
- Gluten Free Blackberry Muffins
- Starbucks Blueberry Scones
- Oatmeal Blueberry Banana Muffins
- Carrot Orange Oat 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!
Best Lemon Blackberry Bread
- 3 large eggs, room temperature
- ⅓ cup plain nonfat Greek yogurt, (82g)
- ⅓ cup pure maple syrup
- ¼ cup lemon juice, ~1 large lemon
- 2 Tbsp unsweetened almond milk
- 1 tsp vanilla extract
- ⅓ 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
- ½ 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!
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