Loaf of lemon bread, cut into 1-2 inch cubes (we bought Franz Lemon CrГ©me Bread at Costco).Ingredients for Lemon Blackberry Bread Pudding WeвЂ™re still enjoying end-of-the-season fresh Oregon blackberries, and with this Lemon Blackberry Bread Pudding recipe, did you know you can use frozen berries? ItвЂ™s the perfect for end-of-summer and fall and holiday entertaining recipe. When I think of a special dessert, I think of bread pudding! Also, if you love blackberries, youвЂ™ve got to try my Lighter Blackberry Cobbler Recipe! Or, serve it as a breakfast casserole for Sunday brunch! Lemon Blackberry Bread Pudding This yummy Lemon Blackberry Bread Pudding can be served as an elegant dessert (donвЂ™t forget the Mascarpone Vanilla Frosting). Drizzle glaze over cake and and let set before serving.Enjoy Lemon Blackberry Bread Pudding with Mascarpone Vanilla Frosting, a not-too-sweet bread pudding (or breakfast casserole), served warm. For the glaze, whisk together melted butter, salt, lemon zest, milk, and powdered sugar in a small bowl.Cool in pan on a wire rack for 15 minutes carefully lift cake from pan and cool completely. Bake for 55 to 60 minutes, until cake springs back to the touch and a toothpick inserted in the center comes out with a few crumbs attached.Pour batter into prepared pan and smooth top with an offset spatula. Toss blackberries with reserved flour mixture and gently fold into batter.Add yogurt mixture, then finish with remaining flour mixture. Reduce speed to low and add half of flour mixture, beating just to combine. Combine yogurt and buttermilk in a small bowl. Beat butter and lemon-sugar in a large mixer bowl at medium speed until light and fluffy beat in egg and vanilla. Place sugar and lemon zest in a food processor and pulse for 1 minute.Set aside 1 tablespoon of flour mixture to toss with blackberries. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.Spray parchment paper lightly with nonstick spray.

Preheat oven to 350вЏ and line a 9 x 5-inch loaf pan with parchment paper, letting excess extend over sides of pan.Use room temperature ingredients вЂ“ Room temperature butter, eggs, and dairy incorporate together more evenly and uniformly than chilled ingredients.You can also use orange zest or lime zest in this recipe! This added step releases aromatic oils from the zest, for maximum flavor. Make lemon sugar вЂ“ Pulse the lemon zest and sugar in a food processor for 1 minute, until the zest is finely ground.Fresh summer berries are at their peak flavor and much easier to work with than frozen berries, which have a tendency to release added moisture to the batter. Use fresh berries вЂ“ For the best ever loaf cake, I highly recommend using fresh blackberries.Summer is the time for a simple and delicious blackberry lemon loaf cake! Flavored with lemon zest, vanilla, and studded with fresh blackberries, this easy cake is baked until golden, then drizzled with bright and tangy lemon glaze.Д«uttery and sweet, lemon makes the perfect counterpoint to blackberries here! YouвЂ™ll love a slice of cake for dessert (absolutely delicious with a scoop of vanilla ice cream or dollop of whipped cream!) or as a sweet afternoon snack.

Lemon blackberry bread