This blackberry lemon poppy seed loaf is fluffy, moist and bursting with bright and sweet flavor! I absolutely adore the way this bread swirls with a pop of natural color thanks to smashed blackberries. I’ve dubbed this recipe the bread of spring, and I can’t wait for you to make it in your own homes ❤️.
Super customizable: Swap out the berries, swap out the variety of milk, even skip the glaze if you’d like! This is a really forgiving recipe that easily comes together with ingredient swaps (I’ll walk through some below).
No mixer required: You don’t need a stand mixer or a hand mixer for this bread. You’re welcome.
The swirl! Honestly, this loaf looks like a million bucks. The gorgeous color contrast of the blackberry layers with the lemon poppy seed layers are sure to impress anyone you make this bread for ❤️.
Ingredients You Need
- Blackberries: My favorite thing about this loaf is the color contrast in the swirls thanks to smashed blackberries. You’ll separate half the batter and add in the vibrant colored blackberries and then swirl it all back together in the loaf pan.
- Poppy seeds: Lemon and poppy seeds were just made for each other. The sweet and almost nutty flavor of poppy seeds pairs so well with lemon.
- Lemon: You’ll need lemon juice and lemon zest for this loaf. Don’t skip it as it’s incredibly integral to the bright flavor of this loaf.
- All-purpose flour: The base for this loaf batter provides structure for the batter without being too overly dense.
- Baking powder: Gives the loaf its light and airy texture by helping it rise during baking.
- Kosher salt: Just a pinch is all you need! Brings out the flavors of the other ingredients and balances the sweetness.
- Maple syrup: Sweetens the loaf and helps create a golden-brown crust.
- Vanilla extract: Infuses the loaf with warm sweetness.
- Eggs: Binds the ingredients together. I have not tested this recipe with a flax egg or any other egg alternatives.
- Almond milk: Provides moisture to the batter with a neutral flavor profile.
How to Swirl This Loaf
It’s honestly quite simple but yields a super dramatic result! All you need to do is divide the batter into two bowls. Add the smashed blackberries to one of the bowls of batter, and mix to combine — the batter will turn a purple color. It’s gorgeous!
In the remaining bowl of batter, add the remaining 3 tablespoons of almond milk and stir to combine to add an equivalent amount of moisture provided by the smashed blackberries.
Using a large cookie scoop or ladle, pour alternating layers of each batter into the loaf pan (I used two 4 oz. cookie scoops). The images above provide a great visual of this!
Almond milk –> Any variety of milk: Unsweetened, plain almond milk gives a neutral flavor, but feel free to substitute 1:1 for your milk of choice.
Blackberries –> Any berry of your choice: I love the color and flavor contrast of blackberry and lemon, but honestly any berry would be delicious in this bread. Smashed strawberries, raspberries or blueberries substituted 1:1 would all work flawlessly.
All-purpose flour –> GF 1:1 flour: I have not tested this with GF flour, but should you want to keep this flour gluten free, substitute the all-purpose flour for 1:1 GF flour (my go-to is Bob’s Red Mill. Let me know how it goes!
Store this lemon poppy seed loaf in an airtight container in a cool, dark place for up to 3 days.
More Bread Recipes
-
Preheat oven to 350℉ and line a loaf pan with parchment paper.
-
Add the dry ingredients to a large bowl and whisk them together. Set aside.
-
Place the blackberries in a bowl and smash them using a fork or the back of a spoon. Set aside.
-
Add the oil, syrup, vanilla, lemon juice, zest, eggs, and ⅓ cup of milk to a large mixing bowl. Whisk to combine.
-
Slowly add the dry ingredients to the wet ingredients. Whisk until just combined.
-
Divide the batter into two bowls. Remove one tablespoon of smashed blackberries and set aside for later. Add the remaining smashed berries to one of the bowls of batter. Mix to combine. The batter will turn a purple color. Set aside.
-
In the remaining bowl of batter, add the remaining 3 tablespoons of almond milk and stir to combine.
-
Using a large cookie scoop or ladle, pour alternating layers of each batter into the loaf pan. I used two 4 oz. cookie scoops.
-
Bake for 25 minutes, turn the pan in the oven*, and bake for another 25 minutes or until a toothpick inserted in the center comes out with a few crumbs stuck to it.
-
While the loaf is cooling, make the icing. Add the reserved smashed blackberries to a bowl with the remaining ingredients for the icing. Mix, then drizzle over the cooled loaf.
- I used fresh blackberries in this recipe. Raspberries would also work great in this recipe.
- Turning the pan in the oven isn’t essential, but it does help make sure there is even baking on all sides.
Calories: 293 kcal, Carbohydrates: 46 g, Protein: 5 g, Fat: 10 g, Fiber: 4 g, Sugar: 20 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by: The Wooden Skillet
