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Blackberry Lemon Bread<\/p>\nBlackberry Lemon Bread<\/p>\n
<\/p>\n
1-2\/3 cups all-purpose flour (200 grams)<\/p>\n
2 teaspoons baking powder<\/p>\n
1\/4 teaspoon salt<\/p>\n
1 cup sugar<\/p>\n
zest of 1 lemon<\/p>\n
1\/2 cup sour cream, room temperature (or plain Greek yogurt)<\/p>\n
3 eggs, room temperature<\/p>\n
1\/2 teaspoon vanilla extract<\/p>\n
1\/4 teaspoon lemon oil<\/p>\n
1\/2 cup flavorless cooking oil such as canola<\/p>\n
5 tablespoons blackberry jam<\/p>\n
Optional: 2 to 4 drops blue food coloring**<\/p>\n
1 cup blackberries, tossed with 1 tablespoon flour<\/p>\n
Lemon Glaze<\/p>\n
1 cup powdered confectioners sugar<\/p>\n
pinch of salt<\/p>\n
2 to 3 tablespoons lemon juice<\/p>\n
<\/p>\n
Preheat the oven to 350\u00b0F and spray an 8-1\/2 x 4-1\/2 inch loaf pan with cooking spray (or line the pan with parchment paper). \u00a0Combine the flour, baking powder, and salt in a small bowl. Whisk or sift to distribute the ingredients and get the lumps out. \u00a0Place the sugar and lemon zest in a mixing bowl. Rub the sugar between your fingers to infuse the lemon zest. Add the sour cream, eggs, vanilla, and lemon oil. Whisk until everything is well blended. \u00a0Use a silicone spatula to stir in half of the dry ingredients until well blended, then stir in the other half of the flour mixture. \u00a0Pour the oil into the batter gradually while stirring with a silicone spatula. \u00a0Transfer 1\/2 cup of the batter into a small bowl and stir in the blackberry jam and blue food coloring if desired. \u00a0Stir the blackberries into the larger bowl of batter and pour about 2\/3 of the batter into the prepared loaf pan. \u00a0Pour the blackberry jam batter into the pan, then top it with the rest of the batter in the larger bowl. Transfer the loaf pan to the oven and bake for 55 to 65 minutes or until the loaf cake starts pulling away from the pan’s edges. A toothpick inserted in the center should come out clean or with a few crumbs attached. \u00a0Let the loaf bread cool in the pan for 5 to 10 minutes, then run a knife around the edges and remove it from the pan. Let it cool completely on a wire rack. \u00a0Lemon Glaze: Add the powdered sugar and salt to a bowl. Pour in 2 tablespoons of lemon juice and whisk until smooth. If you want a thinner glaze, slowly add more lemon juice until you get the consistency you like. \u00a0Drizzle the glaze over the top of the cooled loaf bread. Let the bread sit at room temperature for about 10 minutes or until the glaze firms up. \u00a0Garnish with fresh blackberries or candied lemon slices.\u00a0 You can store this cake at room temperature for 1 day or in the fridge for 4 days. Let it cool completely, then wrap it in plastic wrap to prevent it from drying out. If you don\u2019t add the blackberries, you can store the loaf cake at room temperature for 4 days.<\/p>\n","protected":false},"excerpt":{"rendered":"
Blackberry Lemon Bread 1-2\/3 cups all-purpose flour (200 grams) 2 teaspoons baking powder 1\/4 teaspoon salt 1 cup sugar zest of 1 lemon 1\/2 cup sour cream, room temperature (or plain Greek yogurt) 3 eggs, room temperature 1\/2 teaspoon vanilla extract 1\/4 teaspoon lemon oil 1\/2 cup flavorless cooking oil such as canola 5 tablespoons blackberry jam Optional: 2 to 4 drops blue food coloring** 1 cup blackberries, tossed with 1 tablespoon flour Lemon Glaze 1 cup powdered confectioners…<\/p>\n