Lemon Blackberry Cake

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Perfectly delicious Lemon Blackberry Cake is made easy in a loaf pan. It is moist and fruity, and the natural colors of the cake are vibrant and fun for the summer months.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert

Cuisine: American

Keyword: blackberries, cake, lemon, loaf

Servings: servings

Calories: 200kcal

Author: Tara Noland

Equipment

Ingredients

Loaf:

1 cup granulated sugar
4 tablespoons unsalted butter room temperature
1/2 cup sour cream room temperature
2 large eggs room temperature
2 tablespoons fresh lemon juice
2 teaspoons lemon zest
1 1/2 cups all-purpose flour + 2 teaspoons to dust the berries
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup whole milk room temperature
1 1/2 cups fresh blackberries divided

Glaze:

1 cup confectioners’ sugar
2 tablespoons lemon juice
1 tablespoon lemon zest
Blackberries lemons, mint, other berries, for decorating

Instructions

Loaf:

Heat the oven to 350° and spray a bread pan with cooking spray.
In a large bowl, beat the sugar and butter together, then add the eggs, followed by the sour cream, lemon juice and lemon zest, and beat to combine.
In a separate bowl, stir together the flour, baking powder, soda, and salt. Slowly add the flour mixture to the butter egg mixture then add the milk. Gently mix until combined.
In a medium bowl toss the blackberries with 2 teaspoons of flour until they are all coated with flour.
Pour the batter into the prepared pan and add the berries. Use a spoon to gently swirl the berries into the dough in the pan.
Bake for 60 minutes or until a toothpick inserted in the middle comes out clean.

Glaze:

Combine the confectioners sugar, lemon juice and lemon zest.
After the bread has cooled, drizzle the icing over the bread.
Decorate with additional blackberries and lemon slices.

Nutrition