Apologies that it has been so long since I have last posted! I have been working on some exciting new things for the blog and an update will be happening on that soon. Until then I wanted to update with a great new breakfast recipe. A quick bread is perfect for when you’re short on breakfast ideas and just want something already made for busy mornings. This bread takes inspiration from my typical banana bread recipe. The typical banana bread is so full of moisture and fluffiness that I wanted to recreate it with different flavors. I love the combination of lemon and blackberries because it gives just the right amount of sweetness and tart. The final result was a moisture rich bread full of tart berry flavor, perfect for breakfast mornings. You can use frozen blackberries–just let them thaw completely before using. I use room temperature water to thaw the berries and it takes about 10 minutes to get them completely thawed. I minimized the amount of sugar on this recipe as much as possible but you can add more if you prefer a sweeter bread.
Blackberry Lemon Quick Bread
- 1/3 cup melted butter
- 1/2 tsp vanilla
- 1 1/2 cup blackberries
- 1/4 cup sour cream
- 1 tsp lemon zest
- 1/4 cup brown sugar can increase to 1/2 cup if desired
- 1/4 cup white sugar can increase to 1/2 cup if desired
- 1/2 tsp cinnamon
- pinch salt
- 1 tsp baking soda
- 1 egg
- 1/2 cup wheat flour
- 1/2 cup all purpose flour
- 1/2 cup rolled oats and 1 tsp for sprinkling on top
Preheat the oven to 350F.
Mash the blackberries with the melted butter.
Mix in the sugars, egg, cinnamon, vanilla, sour cream and lemon zest.
Sprinkle baking soda over the mixture.
Add the flours, rolled oats and salt. Mix until just combined.
Pour the mixture into a greased loaf bread pan.
Sprinkle the top with the rolled oats.
Bake for about 45 minutes, checking with a toothpick to make sure it's done. Let cool on a rack.