Blackberry Lemon Bread
This blackberry lemon bread is vegan, gluten-free, and so easy to make. It is an eggless lemon cake with fresh blackberries inside and a delicious dairy-free lemon frosting on top. The cake is so fluffy, moist, and packed with fruit flavors.
Equipment
- 1 9x5-inch Loaf Pan
- 2 Mixing Bowls
- 1 Whisk
Ingredients
Blackberry Lemon Bread
- 2 cups gluten-free 1:1 flour blend with xanthan gum
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 ½ cup fresh blackberries or frozen
- ½ cup melted vegan butter
- ¾ cup vegan cane sugar
- 1 ⅓ cup dairy-free yogurt or applesauce
- ¼ cup lemon juice
- 1 tablespoon lemon zest
- 1 teaspoon pure vanilla extract
Lemon Frosting
- 1 ⅓ cups vegan powdered sugar
- 2 tablespoons lemon juice
Instructions
Blackberry Lemon Bread
- Preheat oven to 350 degrees Fahrenheit. Line a 9x5-inch loaf pan with parchment paper and lightly grease with non-stick spray.
- In a medium bowl, whisk together the flour, baking powder, and salt. Add the blackberries and gently fold them together so they are well-coated with flour.2 cups gluten-free 1:1 flour blend, 2 teaspoons baking powder, ½ teaspoon salt, 1 ½ cup fresh blackberries
- In a separate large bowl, combine the melted vegan butter, cane sugar, dairy-free yogurt, lemon juice, lemon zest, and vanilla extract until smooth.½ cup melted vegan butter, ¾ cup vegan cane sugar, 1 ⅓ cup dairy-free yogurt, ¼ cup lemon juice, 1 tablespoon lemon zest, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the bowl of wet ingredients and stir until just combined. Do not overmix! The batter will be very thick.
- Pour the batter into the prepared loaf pan. Use a rubber spatula to gently smooth the top and gently shake it side-to-side to level the batter in the pan.
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15-30 minutes in the pan before removing.
Lemon Frosting
- To make the lemon glaze, whisk together the vegan powdered sugar and lemon juice until smooth and creamy. It should be thin enough to drizzle over the cake, but not runny.1 ⅓ cups vegan powdered sugar, 2 tablespoons lemon juice
- Once cooled, use a spoon to drizzle the lemon glaze over the blackberry lemon bread. Garnish with fresh blackberries and lemon zest, if desired.
Notes
Store the cake in slices in an airtight container in the fridge for 3-5 days.
You can replace the blackberries with blueberries to make gluten-free blueberry lemon bread, instead.