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Blackberry Lemon Poppy Seed Loaf Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 13 reviews
  • Author: Lina
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 9 servings 1x
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This Blackberry Lemon Poppy Seed Loaf is a moist and flavorful quick bread featuring fresh blackberries, zesty lemon, and crunchy poppy seeds. Sweetened naturally with maple syrup and enriched with avocado oil and almond milk, it’s perfect for a bright breakfast treat or an afternoon snack. Finished with a tangy blackberry-lemon icing, this loaf offers a beautiful balance of sweetness and tartness with a delightful texture.

Ingredients

Scale

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 almond milk
  • 3 tablespoons almond milk

Icing

  • 1 tablespoon reserved smashed blackberries
  • ½ cup powdered sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat Oven: Preheat your oven to 350℉ and line a loaf pan with parchment paper to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, kosher salt, and poppy seeds until fully combined. Set this mixture aside.
  3. Prepare Blackberries: Place the rinsed blackberries in a bowl and smash them gently using a fork or back of a spoon. Set aside one tablespoon of the smashed berries for the icing.
  4. Combine Wet Ingredients: In a large mixing bowl, whisk together the avocado oil, maple syrup, vanilla extract, fresh lemon juice, lemon zest, eggs, and ⅓ cup of almond milk until smooth and well incorporated.
  5. Incorporate Dry Ingredients: Slowly add the dry ingredient mixture to the wet mixture, whisking gently until just combined. Avoid overmixing to keep the loaf tender.
  6. Divide and Prepare Batter: Divide the batter evenly into two bowls. Add the remaining smashed blackberries (excluding the reserved tablespoon) to one bowl and mix until the batter turns a purple hue. To the other bowl, add the remaining 3 tablespoons of almond milk and stir to combine.
  7. Layer Batter: Using a large cookie scoop or ladle, pour alternating layers of the blackberry batter and the plain batter into the prepared loaf pan. Two 4 oz. scoops work well to ensure even layering and swirls.
  8. Bake: Place the pan in the oven and bake for 25 minutes. Then rotate the pan for even baking and continue baking for an additional 25 minutes or until a toothpick inserted into the center comes out with a few crumbs.
  9. Prepare Icing: While the loaf cools, mix the reserved smashed blackberries with powdered sugar, lemon zest, and fresh lemon juice to form a tangy icing.
  10. Finish and Serve: Once the loaf has cooled completely, drizzle the icing over the top. Slice and enjoy your fresh blackberry lemon poppy seed loaf.

Notes

  • Fresh blackberries work best, but you can substitute raspberries if desired.
  • Turning the pan partway through baking helps ensure even cooking but is optional.
  • Using parchment paper makes it easier to remove the loaf from the pan without sticking.
  • For a dairy-free version, almond milk is a great choice as used here.
  • Be careful not to overmix the batter to avoid a dense loaf.
  • The loaf can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Find it online: https://linadinner.com/blackberry-lemon-poppy-seed-loaf-recipe/