Blackberry Lemon Loaf (Easy, Moist, One-Bowl!)
Developed and tested by Robyn Conley Downs
on Jun 9, 2025 (last updated Aug 1, 2025) 
This blackberry lemon loaf is everything you want in a summer bake: bright, moist, and swirled with juicy blackberries. Made in one-bowl with Greek yogurt, a tangy lemon glaze, and no mixer required, it’s the kind of cozy-meets-fresh recipe you’ll want on repeat.
5 star review
“This loaf was so quick and easy to make and the result was absolutely delicious. Thank you!”
– Alison
This Lemon Blackberry Cake Tastes Like Summer on a Plate
There’s something about a slice of cake in the afternoon light that just makes everything feel better, and this blackberry lemon loaf? Well, it brings EXACTLY that kind of energy. No layers, no frosting, no fancy mixers, no fuss (which you know if my style.) Just one bowl and a burst of juicy flavor from fresh blackberries. It’s a lovely blackberry dessert idea to serve with tea, at a picnic, or just sliced off a sliver every time you pass the counter (not that I know this from experience :).
And on that note, if you love loaf cakes as much as I do, don’t miss my strawberry bread and my lemon blueberry cake. They’re just as easy and the perfect berry dessert IMO. Now to keep this cake as SIMPLE as possible, I used pantry staple ingredients that you probably already have on hand. Greek yogurt to keep it moist, and oil for a light texture. Then I topped with a quick lemon glaze that oh-so elegantly drips down the sides, which I personally think makes this blackberry cake is special enough for company but easy enough to throw together on a random Tuesday afternoon. And, as a Pacific Northwest girl, I love making this during peak berry season, but it’s honestly good with grocery store berries as well. I hope you make it!
Welcome to My Kitchen! Let’s Bake a Lemon Blackberry Bread
Tips for the Perfect Blackberry Dessert Bread
- I found that tossing the blackberries in a bit of flour before gently folding them into the batter helped to keep them from sinking or bleeding their color.
- In testing I found that letting your loaf cool completely before drizzling on the lemon glaze was the best option, and kept the glaze from melting into the cake.
- Pro tip: Whenever I end up with really firm lemons, I roll them on the counter first to release more juice.
Blackberry Lemon Loaf (Easy, Moist, One-Bowl!)
Ingredients
- ¾ cup granulated sugar (150 g)
- 2 tablespoons lemon zest, from about two lemons
- ¼ cup fresh lemon juice (59 ml)
- ½ cup neutral flavored oil, such as avocado or canola (118 ml)
- 2 large eggs
- ½ cup plain whole Greek yogurt (113 g)
- 1 teaspoon vanilla extract
- 1 ¾ cups all purpose flour (218 g) plus one Tablespoon (for coating the berries)
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup fresh blackberries (148 g)
For the Lemon Glaze
- ½ cup powdered sugar (65g)
- 1 tablespoon fresh lemon juice
Equipment
Instructions
- Preheat the oven to 350°F. Grease a 9×5-inch heavy-weight steel loaf pan or line it with parchment paper.
- Add the sugar and lemon zest to a large bowl. Using clean hands, rub the lemon zest into the sugar until well incorporated. Add the lemon juice, oil, eggs, Greek yogurt, and vanilla extract. Whisk until smooth.
- Add the 1 ¾ cups of the flour, baking powder, and salt, stirring gently until just combined, being careful not to overmix. It’s okay if there are a few lumps.
- In a separate small bowl, toss the blackberries with the remaining 1 tablespoon of flour (to prevent sinking), leaving any excess flour in the small bowl.
- Pour ⅓ of the batter into the prepared loaf pan, then gently layer in ½ of the blackberries, followed by ⅓ batter, then the remaining blackberries, then the remaining batter, smoothing the top.
- Bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean, being careful not to overbake.
- Let cool in the pan for 10 minutes, then transfer to a wire rack to cool for an additional 10 minutes.
- While the loaf cools, in a small bowl, make the lemon glaze by whisking together the powdered sugar and lemon juice until it’s completely smooth.
- Drizzle the glaze over the top of the loaf, allowing some to drip down the sides. Allow to cool completely before slicing.
Notes
- Moist Cake: To prevent your cake from dying out, be careful not to overmix or overbake. Gently mix the batter with a silicone spatula until you no longer see clumps of dry flour. And remove your cake from the oven as soon as a toothpick inserted into the center comes out free from wet better.
- Perfect Rise: In testing I found that using room temperature ingredients (especially your eggs, yogurt, and blackberries) gave the best rise on this cake.
- Accurate Measurements: For the most accurate baking, I recommend using a kitchen scale. But if you don’t have one, make sure you spoon and level your flour so it doesn’t get compacted in your measuring cup.
The recipe sounds good and easy.I am wondering if i can use sour cream instead of the yogurt or will that change the flavor and texture too much.Thanks for sharing your recipe.
I have not made it yet.
Wendy
Wendy, yes, I tested this recipe with sour cream and it’s delightful! A great swap for the Greek yogurt in terms of texture, moisture, and subtle tang. Let me know how it turns out if you give it a try!
This loaf was so quick and easy to make and the result was absolutely delicious. Thank you
So happy to hear you enjoyed, Shelly! Thanks so much for sharing your thoughts and for leaving a review!