Blackberry Lemon Lilac Loaf

Course: Dessert

Cuisine: North American

Prep Time: 20

Cook Time: 50

Total Time: 1 10

Servings: servings

Calories: 341kcal

Author: Lord Byron's Kitchen

A super moist loaf prepared with fresh blackberries, lemon juice and zest, and hand-picked lilac petals. Not only is this Blackberry Lemon Lilac Loaf delicious and pretty, it is also quite fragrant! If you are fond of the smell of lilacs in early summer, this dessert is sure to please!

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Ingredients

For the Cake:

Instructions

Preheat oven to 375 degrees. Prepare a large loaf pan by greasing it with non-stick cooking spray. Set aside.
In a large mixing bowl, using a hand-held mixer, beat together the lilac sugar and butter until light and fluffy (about 3-4 minutes.)
Add the eggs, lemon juice, milk, and lemon zest. Beat into the sugar and butter mixture until just incorporated. Set aside.
In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together.
Add the lilac petals and fold into the batter with a rubber spatula.
Next, add the blackberries and gently fold them into the batter.
Pour into prepared loaf pan and bake for 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.
Once you remove the loaf from the oven, it is very important to leave it in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 10 minutes. Remove the cake from the pan and allow to fully cool before serving.

Notes

Depending on the size of your loaf pan, you might have more batter than you need. Do not fill the loaf pan more than 3/4 full with the batter. Alternatively, you can bake this in a bundt pan, but it will take a few extra minutes in the oven.

Nutrition