Summer Berry Bread

Even though it is technically fall, I am not ready to start my fall baking.  I mean it was 115 degrees this past weekend in Phoenix, definitely not feeling the fall vibes.  So, I am savoring the fresh flavors of summer with this Summer Berry Bread.

Fresh Blueberries, Raspberries and Lemon in a delicious pound cake like bread.   This bread is super simple to make, and is the ultimate breakfast, brunch, and dessert recipe good for all year around.

Like many quickbreads this batter comes together in no time, just ensure you have a separate bowl for your dry ingredients.  I like to use fresh berries I feel that when you use frozen berries they add additional water to the batter and can cause a gooey center if baking time is not adjusted properly.  Plus, why use frozen when fresh options are abundant in stores still.

To help the berries be evenly distributed in the batter evenly and not sink to the bottom of the pan, check out my tips below.

Tips for making perfect Summer Berry Bread

• Toss Blueberries and Raspberries with flour (2 tablespoons) before adding them to the batter. This will help prevent the berries from sinking.
• Do not overmix.  For soft and fluffy texture – do not overmix the batter.  Overmixing causes the bread to be dense and crushes the berries.
• Cool the bread before glazing. To prevent your glaze from being too runny. Drizzle the top of the bread with the glaze only after the bread has been completely cooled.

Ingredients:

• 1/3 cup Butter melted
• 1 cup Sugar
• 2 eggs
• 1/2 teaspoon Vanilla extract
• ½ teaspoon Almond extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon Baking powder
• 1 teaspoon Salt
• 1/2 cup Milk
• 2 tablespoons lemon zest grated
• 1/2 cup blueberries, fresh
• ½ cup Raspberries, fresh
• 2 tablespoons all-purpose flour

Lemon Glaze

• 2 tablespoons lemon juice freshly squeezed
• 1/2 cup powdered sugar

Instructions:

Preheat oven to 350 degrees.

Butter or use a cooking spray to grease an 8×4 inch loaf pan.

In a mixing bowl, cream butter, sugar, eggs, and vanilla and almond extract.

In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.

In the same bowl where you combined flour, add blueberries and raspberries. Toss them in 2 tablespoons of flour.

Fold in lemon zest, and berries into the batter. Do not over mix.  Pour the batter into prepared pan.

Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Remove the bread from the pan.

Lemon glaze

Combine lemon juice and 1/2 cup powdered sugar in a small bowl and mix until a smooth glaze forms.

After the bread has completely cooled, drizzle the top of the Summer Berry Bread with the glaze.

Pin this recipe for Summer Berry Bread to your favorite Bread, Dessert or Brunch Pinterest board to make later!