In case you haven't noticed, I am in love with Meyer Lemons so I am taking every opportunity to enjoy them these last few weeks while they're still in season. This Fresh Blackberry and Meyer Lemon Bread will remind you of spring time even in the dead of winter- it's light, airy and absolutely delicious!
For this month's Leftovers Club, I was paired with Charlotte, who has a cute new Blog called Pickle. For the February swap she baked some Banana Bread Scones with Brown Butter Glaze that look really yummy. I'm definitely going to have to give her recipe a try.
If you're interested in joining The Leftovers Club and receiving delicious treats in the mail every month, I encourage you to sign up at Food Ramblings.
Fresh Blackberry and Meyer Lemon Bread
Makes Three 6" Loaves or one 9" Loaf
** Note - I used 4 small meyer lemons for this recipe
** Tip - zest the lemons before extracting the juice
1 1/2 cups all purpose flour sifted
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup sour cream
1 tablespoon fresh meyer lemon zest
1/4 cup fresh meyer lemon juice
1 teaspoon vanilla extract
1 cup unsalted butter, softened
1 1/4 cups granulated sugar
4 large eggs, room temp
3/4 cup fresh blackberries, cut into chunks
1 tablespoon unsalted butter, softened
1 cup powdered sugar
1/2 teaspoon meyer lemon zest
1 tablespoon fresh meyer lemon juice (+ more if needed)
Preheat oven to 325. Prepare a 9"x5" loaf pan (grease and flour). I used four 6" paper loaf pans (bought at World Market).
In a small bowl, combine the flour, baking powder, baking soda, salt. Set aside.
In another small bowl, combine the sour cream, lemon juice, lemon zest and vanilla extract. Set aside.
In the bowl of your electric stand mixer fitted with the paddle attachment (or using your electric hand mixer), beat butter and granulated sugar until light and fluffy (approx. 2-3 minutes). Scrape down the sides and bottom of the bowl.
Add eggs one at a time and mix at low speed just until combined after each addition. Scrape down the bottom and sides of the bowl as needed.
At low speed, mix in 1/3 of the flour mixture, then half of the sour cream mixture. Repeat ending with the last 1/3 of the flour mixture. Mixing only until just combined after each addition to prevent overmixing.
Gently fold in the blackberries. Scoop the batter into the prepared pan(s) and spread into an even layer.
Place pan on baking sheet and bake until a tootpick inserted in the center comes out clean. My three 6" loaves took approx. 40-45 minutes. A 9" loaf may take from 60-80 minutes depending upon your oven. Tip: Check for doneness towards the beginning of the bake time. If the tops of your loaves get too brown before they are done, tent with foil to prevent over browning.
Remove from oven and allow to cool on wire cooling rack.
While the bread is cooling, prepare the glaze:
Mix all ingredients in a small bowl until combined. Add more fresh lemon juice as needed. The glaze should be a thick, drizzling consistency.
Drizzle the bread with glaze & enjoy!
Store leftovers tightly wrapped for up to 1 day.