That being said, the flavor is great, but you might double check either the temperature or the liquid to flour ratio, so that there is a more realistic cooking time and consistency. It’s almost closer to a brownie than a bread. The end result is a delicious, almost custard-like loaf that is very dense and moist, but it would be tough to call it a bread. I’m not sure if the flour to liquid ratio was off, or what happened, but I did end up having to loosely cover the top to avoid it burning while I continued the cooking until the knife came out clean. I do live at a higher altitude, so I had to make a few adjustments for that (a little extra flour and a litter less liquid), but despite that, it took me almost TWICE the cooking time at your suggested 350☏ to get it to not be raw inside. I followed your recipe as written, and I really struggled to get it to cook all the way through. Hi Marley! Thanks for sharing your recipe! I love that you try to follow seasonal ingredients and the combination here with blackberries and lemon are amazing.
Once your blackberry lemon bread is cooled, pour glaze on top and enjoy!.If it’s too thin, add more powdered sugar, about 1 tablespoon at a time until desired consistency is achieved. Add lemon juice and about 1/4 cup of powdered sugar to a large mixing bowl and use a whisk or hand-mixer to combine.Allow to cool before removing from pan and slicing. Bake for 50-55 minutes, or until toothpick comes out clean.Add an extra sprinkle of sugar and a couple more blackberries on top for a gorgeous color and decorative finish! PREPARATIONS: Spray or grease an 8.5-inch loaf pan and line it with parchment paper. Fold in your flour-coated blackberries and transfer to prepped 9-inch loaf pan.Add 1 & 1/2 cups flour, baking powder and salt and give your mixture a final whisk.Fold in lemon zest, nuts, and blueberries. Combine flour, baking powder and salt stir into egg mixture alternately with milk. Next, add your eggs, coconut oil, and lemon juice and whisk again until smooth. GLAZE 2 tablespoons lemon juice 1 tablespoon butter melted 1 cup confectioners sugar In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs.Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean. Add Greek yogurt and 1 cup sugar to a large mixing bowl and whisk until combined. Stir the flour mixture into the egg mixture alternately with the milk.Pour 1 teaspoon of flour on top and toss to coat the blackberries in the flour. Dice your blackberries and add them to a small bowl.Preheat your oven to 350 degrees Fahrenheit and spray or line a 9-inch loaf pan.