Blackberry Lemon Poppy Seed Loaf Recipe
This Blackberry Lemon Poppy Seed Loaf is a delightful and moist quick bread bursting with fresh blackberries, zesty lemon, and crunchy poppy seeds. Sweetened naturally with maple syrup and baked to golden perfection, it's an ideal treat for breakfast, brunch, or an afternoon snack, topped with a tangy lemon glaze infused with smashed blackberries.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 9 servings
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon kosher salt
- 1 tablespoon poppy seeds
Wet Ingredients
- 1 pint fresh blackberries (rinsed)
- ⅓ cup avocado oil
- ½ cup all-natural maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 large eggs
- ⅓ cup + 3 tablespoons almond milk (separated)
Icing
- 1 tablespoon reserved smashed blackberries
- ½ cup powdered sugar
- 1 teaspoon lemon zest
- 1 tablespoon fresh lemon juice
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350℉ (175℃) and line a loaf pan with parchment paper to prevent sticking and ensure easy removal of the loaf.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and poppy seeds. Set this mixture aside for later use.
- Prepare Blackberries: Place the fresh blackberries in a bowl and gently smash them using a fork or the back of a spoon to release their juices. Set aside.
- Combine Wet Ingredients: In a large mixing bowl, whisk together avocado oil, maple syrup, vanilla extract, fresh lemon juice, lemon zest, eggs, and ⅓ cup of almond milk until fully combined.
- Add Dry to Wet Ingredients: Slowly add the dry ingredients into the wet mixture, whisking just until combined. Avoid overmixing to keep the loaf tender.
- Divide and Add Blackberries: Split the batter evenly into two bowls. Remove one tablespoon of the smashed blackberries and set aside for the icing. To one bowl of batter, add the remaining smashed blackberries and mix gently; this batter will turn a deep purple color.
- Adjust Consistency: To the remaining plain batter, add the extra 3 tablespoons of almond milk and stir until combined to loosen the batter slightly.
- Layer the Batter: Using a large cookie scoop or ladle (about 4 oz.), pour alternating layers of the blackberry and plain batter into the prepared loaf pan, creating a marbled effect.
- Bake the Loaf: Bake in the preheated oven for 25 minutes, then carefully turn the pan around for even baking. Continue baking for another 25 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter.
- Prepare the Icing and Cool: While the loaf cools in the pan, mix the reserved smashed blackberries with powdered sugar, lemon zest, and lemon juice until smooth. Drizzle the icing over the cooled loaf and allow it to set before slicing and serving.
Notes
- Use fresh blackberries for the best flavor and texture; frozen berries can be used but may alter batter consistency.
- When mixing batter, avoid overmixing to keep the loaf tender and moist.
- The almond milk helps adjust batter consistency for smooth layering.
- Turning the pan midway through baking promotes even cooking and browning.
- Letting the loaf cool completely before icing prevents melting and ensures a pretty glaze.
- Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
