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blackberry lemon muffin bread

Blackberry Lemon Muffin Bread

Alden Elizabeth
The HIH glazed blackberry lemon muffin recipe has been adapted into a loaf! This muffin bread is filled with whole blackberries and finished with a tart and sweet lemon glaze.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 30 minutes
Course breakfast, brunch
Cuisine American
Servings 12 slices
Calories 230 kcal

Equipment

  • large bowl
  • small deep bowl for glazing
  • Rubber spatula
  • 9"x5"x3" loaf pan
  • heat proof 2 cup measuring cup
  • fork or whisk
  • Measuring cups and spoons
  • parchment paper
  • non-stick cooking spray

Ingredients
  

Muffins

  • 2 cups all purpose flour
  • ¾ cup granulated sugar
  • ¾ teaspoons baking powder
  • ¾ teaspoon baking soda
  • 5½ tablespoon salted butter cut into chunks
  • ¾ cup whole or 2% milk
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 12 oz blackberries, fresh or frozen, thawed and blotted dry
  • 1 lemon zested and juiced

Lemon Glaze

  • 1 lemon zested and juiced
  • ¾ cup powdered sugar

Instructions
 

  • Preheat oven to 350°F.
  • Generously spray the loaf pan with non-stick spray, line all sides with parchment paper, then spray another light layer of non-stick spray over the parchment paper.
  • Combine the flour, ¾ cup granulated sugar, zest of one lemon, baking powder, and baking soda, in a large mixing bowl.
  • In a microwave safe measuring cup, melt the butter by microwaving in 15 second intervals until melted.
  • Stir the milk into the melted butter with a fork, followed by the beaten egg, vanilla, and lemon juice.
  • Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a rubber spatula, fold the dry ingredients and the went ingredients until just combined.
  • Reserve about 15 whole blackberries, then very gently fold the remaining blackberries into the batter.
  • Spoon the batter evenly into the loaf pan. Gently even out the top then place the reserved blackberries on top of the loaf.
  • Bake for 60-65 minutes until the tops are golden brown and a toothpick inserted into the muffin comes out clean and dry. If the top of the loaf begins to get too brown, cover with aluminum foil for the remainder of the bake.
  • Towards the end of the baking time, combine the powdered sugar and lemon juice and zest until a thick glaze is formed in a small bowl. The glaze should coat and very slowly drip off of the back of a spoon. If your glaze is too thick, add more lemon juice or water 1 teaspoon at a time. If your glaze is to thin, add an additional tablespoon of powdered sugar until you reach the right consistency.
  • Once your loaf is out of the oven, using a fork, poke sets of holes about 1/2" apart all over the top of the loaf. Slowly pour the glaze over the top of the hot loaf. Allow to cool completely, then remove from the loaf pan, slice and enjoy.

Notes

Freezing instructions:  wrap each completely cooled loaf tightly in plastic wrap, followed by aluminum foil.  Will keep in the freezer for up to 3 months.  I recommend labeling each loaf with the contents and the date. Thaw in the fridge overnight and reheat in your oven, air fryer, or toaster oven.  DO NOT USE AN UPRIGHT TOASTER.

Nutrition

Serving: 1sliceCalories: 230kcalCarbohydrates: 41gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 1gCholesterol: 29mgSodium: 148mgPotassium: 116mgFiber: 2gSugar: 22gVitamin A: 260IUVitamin C: 15mgCalcium: 52mgIron: 1mg
Keyword blackberry, breakfast, brunch, glaze, lemon, muffin
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