Mixed Berry Lemon Loaf #SpringSweetsWeek

Delightful Lemon Loaf studded with three types of berries and topped with a delicious crumble.  This loaf is perfect for all your springtime celebrations.

Today is the final day of Spring Sweets Week......

Every year I am excited to join in the celebration of Spring, as we share Sweets with others in our blogging community.  This Event is hosted by Heather of Hezzi-D's Recipe Box.  It is a 3-day event that started on Monday when I shared an Irish Apple Cake.  Wednesday I shared an easy peasy Nutella Stuffed Crescent Roll recipe.  I hope you have enjoyed this event and the recipes shared as much as I.

Let's see what everyone brought to the table on this last day of the event........

• Baked Key Lime Pie Donuts from Jolene's Recipe Journal
• Browned Butter Carrot Cake Scones from The Spiffy Cookie
• Keto Waffles from Art of Natural Living
• Lemon Blueberry Quick Bread from Hezzi-D's Recipe Box
• Mimosa Muffins from Cheese Curd In Paradise
• Mixed Berry Lemon Bread from A Day in the Life on the Farm
• Tea Party Charcuterie Letters from For the Love of Food
• Vegan Strawberry Cream Cheese from Cindy's Recipes and Writings

Lemon just screams Spring to me.  The bright color and flavor of this fruit reminds me of sunshine and makes me smile.  I was originally going to stud this loaf with only blackberries.  When I went to make the recipe, I found that the girls had broken into them and enjoyed them in their yogurt bowls.  

Luckily, I had bought several packages of assorted berries so instead of having to do another grocery run I was able to change the recipe to a Mixed Berry Lemon Loaf.  I used blackberries, blueberries and strawberries but you could use any berries that you enjoy.

Breads, Brunch, Breakfast, Desserts, Lemons, Berries

Breads

American

Yield: 12 servings

Author: Wendy Klik

Mixed Berry Lemon Loaf

Delightful Lemon Loaf studded with three types of berries and topped with a delicious crumble. This loaf is perfect for all your springtime celebrations.

Prep time: 15 MinCook time: 1 HourTotal time: 1 H & 15 M

Ingredients

• 3/4 +1/3 c. sugar, divided
• 1 stick butter, divided, half cold, half at room temperature
• 1/2 c. sour cream, room temperature
• 3 T. brown sugar
• 1 egg
• juice and zest of one large lemon
• 2 c. flour, divided
• 2 t. baking powder
• pinch of salt
• 1/2 c. miilk
• 2 c. assorted berries, cut into uniform pieces

Instructions

1. Place a 1/2 cup of the flour, 1/3 cup of the sugar, the brown sugar, a pinch of salt, and the cold butter into a food processor. Pulse until crumbled. Set aside.
2. Place the remaining sugar, butter, sour cream, egg, lemon juice, and lemon zest to the large bowl of a stand mixer, fitted with the paddle attachment. Mix until light and creamy.
3. Whisk together the flour, baking powder, and a pinch of salt. Turn the mixer to low and gradually add half of the milk, when incorporated, gradually add half of the flour mixture. Repeat and mix until just combined.
4. Toss the berries in a little bit of flour and fold into the batter with a spatula. Pour into a loaf pan that has been treated with baking spray. Sprinkle with the reserved crumble and bake in a preheated 375* oven for an hour, until a skewer inserted removes cleanly.

Nutrition Facts

Calories

193

Fat (grams)

10 g

Sat. Fat (grams)

6 g

Carbs (grams)

23 g

Fiber (grams)

1 g

Net carbs

22 g

Sugar (grams)

6 g

Protein (grams)

3 g

Sodium (milligrams)

155 mg

Cholesterol (grams)

40 mg

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Lemon Blueberry Bread with a Lavender Glaze

Triple Berry Banana Bread

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