Blackberry Lemon Quick Bread

Posted October 6th, 2012 in Breakfast, Desserts, Recipe


3/4 Cup All-purpose Flour

3/4 Cup Whole Wheat White Flour

Pinch of  Sea Salt

2 Teaspoons Baking Powder

1 Cup Fat Free Greek Yogurt

1 Cup Sugar

3 Large Eggs

1/2 Teaspoon Lemon Extract

Grated Zest From 1 Lemon

1/4 Cup Olive oil

1 can Oregon Fruit Blackberries, well drained



Juice of one lemon, approximately 1 cup of confectioner’s sugar. Whisk well until smooth. *The consistency is right when it drips down the sides of the cake slowly and hardens on the cake after a short while.



Preheat oven to 350 degrees F. and lightly grease an 8 x 4 inch loaf pan. In one bowl, whisk together the two flours, baking powder, and salt. In a separate bowl, beat together the yogurt, sugar, eggs, lemon extract and zest, and oil. Stir the flour mixture into the wet ingredients and fold together until just blended.


Gently fold in the blackberries.


Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.

Cool to room temperature before glazing, then slice.

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