Imagine a slice of heaven that combines the bright, sunshine-like zest of Meyer lemons with the deep, rich sweetness of fresh blackberries - all swirled into a moist, tender loaf that's practically begging to be devoured. This isn't just another boring quick bread; this is a culinary masterpiece that will transform your ordinary breakfast or afternoon tea into an extraordinary sensory experience. Get ready to fall in love with the most Instagram-worthy, mouth-watering loaf you've ever tasted!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1/2 cup buttermilk
- 1 tablespoon Meyer lemon zest
- 1 cup fresh blackberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or non-stick spray, and line the bottom with parchment paper for easy removal.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set this dry mixture aside.
- In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and sugar together on medium speed until the mixture is light and fluffy, about 3-4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure everything is well combined.
- Stir in the buttermilk and Meyer lemon zest until just combined. Be careful not to overmix.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix; a few small lumps are okay.
- Gently fold in the fresh blackberries with a spatula, being careful not to break them apart too much.
- Pour half of the batter into the prepared loaf pan, spreading it evenly. Then, drop spoonfuls of the remaining batter on top, followed by spooning the remaining batter over it. Use a knife or a skewer to gently swirl the batter together, creating a marbled effect.
- Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of the loaf comes out clean or with a few moist crumbs.
- Once baked, remove the loaf from the oven and allow it to cool in the pan for about 10 minutes. Then, carefully transfer the loaf to a wire rack to cool completely.
- Once cooled, slice and serve your Meyer Lemon Blackberry Swirl Loaf. Enjoy it plain, or with a pat of butter for an extra treat!
Tips
- Use room temperature ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for smoother mixing and better texture.
- Don't overmix the batter: Mix just until ingredients are combined to keep the loaf tender and light.
- Be gentle with blackberries: When folding in the berries, use a light touch to prevent them from breaking and turning the entire batter purple.
- Check for doneness: Use the toothpick test, but remove the loaf when it has a few moist crumbs for maximum moisture.
- Cool completely before slicing: This helps the loaf set and makes cleaner, more beautiful slices.
- Optional enhancement: Dust with powdered sugar or drizzle with a simple lemon glaze for extra decadence!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
