Lemon Berry Quick Bread

Quick bread flavored with fresh lemon zest and ripe berries then drizzled with a tart lemon glaze

Course Dessert
Cuisine American
Keyword baking with berries, how to make quick bread, lemon berry dessert, quick bread
Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Servings 1 loaf



  • 6 ripe strawberries sliced
  • 12 ripe blackberries
  • 1 cup sugar
  • 3/4 cup butter melted
  • 3/4 cup milk plus two teaspoons
  • 1/4 cup oil (I use olive)
  • 2 cups flour plus 1 rounded teaspoon
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon sea salt
  • zest of 1 lemon
  • 1 egg


  • Juice of 1 lemon
  • zest of 1 lemon
  • 2 cups powdered sugar
  • 2 teaspoons milk optional


  1. Preheat oven to 350 degrees. In a large bowl, whisk together flour, sea salt, and baking soda. Add berries and thoroughly coat with flour mixture.
  2. In another bowl, mix together remaining bread ingredients until uniform. Stir into dry mixture. Batter will be thick. Spread into a small loaf pan and bake for about one hour and 15 minutes or until a toothpick inserted in the center of the loaf comes out clean.
  3. Cool loaf to room temperature. Meanwhile, mix up glaze ingredients. If the glaze is too thick, add milk, one teaspoon at a time to achieve a syrup-like consistency. Once loaf is cooled, drizzle glaze over top.

Recipe Notes

I sometimes employ frozen vegetables or fruits in my recipes to save time and money. I don't recommend doing so here. Using fresh, ripe berries is paramount to the success of this bread. The lemon zest and glaze add a tartness that needs to be balanced by sweet fruit. If you must use frozen berries in this recipe, be sure to thaw and drain them well so that there is no excess liquid to make the bread mushy.