Patty’s blackberry-lemon loaf

Original blog post

Time required: 3 hours (40 min prep, 1 hr baking, 1 hr cooling)

Yields: one loaf

Tools required:

  • loaf pan 8″ x 4″


  • 2 C flour
  • 1 TSP baking powder
  • ½ TSP baking soda
  • ½ TSP salt
  • ½ C to ¾ C sugar (less for sweet berries, more for tart)
  • 1 large egg
  • 1 TSP vanilla
  • 3 TBSP vegetable oil
  • ½ C milk
  • 2 lemons (squeeze ¼ C lemon juice)
  • 1½ C blackberries, washed and drained
  1. Pre-heat oven to 177°C / 350°F.
  2. Grease and flour loaf pan.
  3. Using large bowl, whisk together: flour, baking powder, baking soda, salt. Divide this in half.
  4. Using medium bowl, whisk together: sugar, egg, vanilla, and vegetable oil.
  5. Stir half of the dry mix into the wet.
  6. Stir in milk and lemon juice.
  7. Add forgotten vegetable oil.
  8. Stir remaining dry mix into wet.
  9. Fold in berries. Don’t over stir the batter now or the berries will bleed.
  10. Spoon batter into pan. Left batter sit 20 min to settle.
  11. Bake 40-50 minutes, when loaf is done toothpick comes out clean.
  12. Run a knife along the edges of the loaf to loosen from the pan.
  13. Let loaf sit in pan for 10 minutes before removing from pan.
  14. Cool one hour on wire rack before slicing.

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