I love a homemade loaf cake, especially when it’s bursting with bright citrus flavor and swirls of sweet blackberry jam. This Lemon Blackberry Jam Loaf is the perfect combination of fresh and fruity, with a tender, buttery crumb that’s infused with vibrant lemon and layered with ribbons of rich blackberry goodness. Every slice delivers the perfect balance of tangy and sweet, making it a beautiful treat for breakfast, brunch, or an afternoon coffee break.
What makes this loaf truly special is how effortlessly elegant it feels while being incredibly simple to make. The fresh lemon adds a sunny, refreshing flavor that pairs perfectly with the deep, jammy notes of blackberry. As the loaf bakes, the jam creates gorgeous swirls throughout the cake, giving each slice a stunning marbled appearance. Whether you’re baking for a special gathering, gifting a homemade treat, or simply looking for a delicious way to brighten your day, this Lemon Blackberry Jam Loaf is a recipe you’ll find yourself coming back to again and again.
Ingredients
- Flour— 2 cups
- Cornstarch— 1 tablespoon
- Milk Powder— 1 teaspoon
- 2 Eggs
- Vegetable Oil— 1/2 cup
- Sour Cream— 1/4 cup
- White Sugar— 1 cup
- Lemon Juice— 1/4 cup
- Milk— 1/4 cup
- Lemon Extract— 1 teaspoon
- Vanilla Extract—
Lemon Glaze
- Powdered Sugar— 3 cups
- Lemon Juice— 2-3 teaspoons
- Milk or Cream— 2 teaspoons
- Lemon Zest For Garnishing (optional)
What You’ll Need
- 9×5 Loaf Pan
- Large Mixing Bowl
How to Make Lemon Blackberry Jam Loaf
- Preheat oven 350F.
- In a large mixing bowl, whisk together eggs, white sugar, sour cream, vegetable oil, lemon Juice, lemon extract, lemon zest, and vanilla extract.
- Once the ingredients are fully combined, add in the flour, cornstarch, milk powder, salt, and baking powder. Use a spatula to fold in the dry ingredients while alternating between pouring in the milk. Continue to fold until no more white streaks of flour remain.
- Now evenly pour a 1/3 of the batter into a well greased 9×5 loaf pan then dollop 2-3 tablespoons of blackberry jam. Continue to repeat this process until batter and jam are used up and loaf pan is full.
- Bake for an hour or until toothpick comes out clean when poked.
- Allow the Lemon Blackberry Jam Loaf to cool in the pan for 20 minutes before transferring to a cooling rack to cool completely (this can take 1-2 hours).
- Prepare the glaze once the coke has completely cooled.
- Now combine 3 cups of sifted powdered sugar, 2-3 teaspoons of lemon juice, and 2 teaspoons of milk. Add more milk for a thinner glaze 1 teaspoon at a time.
- Pour glaze over the completely cooled cake (glaze will set as it cools).
- Slice and enjoy!
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