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Blackberry Lemon Poppy Seed Loaf

A vibrant loaf combining sweet blackberries, tangy lemon, and crunchy poppy seeds, perfect for a delightful family treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Breakfast, Dessert
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups all-purpose flour Can substitute with whole wheat for added fiber.
  • 2 teaspoons baking powder Ensure it’s fresh for best results.
  • 1/2 teaspoon kosher salt Balances sweetness; adjust to taste.
  • 1 tablespoon poppy seeds Try chia seeds for an alternative.
  • 1 pint fresh blackberries, rinsed Frozen blackberries can be used if fresh isn't available.
  • 1/3 cup avocado oil Can swap for melted coconut oil.
  • 1/2 cup all-natural maple syrup Honey or agave can also work.
  • 1 teaspoon vanilla extract Make sure it’s pure for best taste.
  • 2 tablespoons fresh lemon juice Bottled lemon juice is an alternative but fresh is best.
  • 1 tablespoon lemon zest Use more for extra flavor.
  • 2 large eggs Flax eggs may be used for a vegan option.
  • 1/3 cup plus 3 tablespoons almond milk, separated Any dairy-free milk can substitute.
  • 1 tablespoon reserved smashed blackberries For the icing; ensures a coherent flavor in your glaze.
  • 1/2 cup powdered sugar Can adjust based on taste.
  • 1 teaspoon lemon zest Use fresh to elevate the taste.
  • 1 tablespoon fresh lemon juice Vital for that zesty kick.

Method
 

Preparation
  1. Begin by preheating your oven to 350 degrees F and lining a loaf pan with parchment paper.
  2. In a large bowl, whisk together the all-purpose flour, baking powder, salt, and poppy seeds until evenly mixed.
  3. In a small bowl, smash the blackberries with a fork until you have a chunky puree. Set aside.
  4. In another bowl, whisk together the avocado oil, maple syrup, vanilla extract, lemon juice, zest, and eggs until creamy.
  5. Gradually add the dry mixture to the wet mixture, blending just until combined.
Baking
  1. Divide the batter into two separate bowls. Fold in the smashed blackberries in one bowl and add the remaining almond milk to the other.
  2. Pour alternating layers of each batter into the prepared loaf pan, creating a marbled effect.
  3. Bake for 25 minutes, rotate the pan, and bake for another 25 minutes or until a toothpick comes out with a few crumbs.
  4. While cooling, mix the reserved smashed blackberries with powdered sugar, lemon juice, and zest until smooth. Drizzle over the cooled loaf.
  5. Serve slices warm or at room temperature.

Notes

To keep your loaf fresh, store it wrapped in plastic or in an airtight container for up to three days. It can be frozen for up to three months.