– 2 ⅓ cup All-purpose flour – 2 teaspoon Baking powder – ½ teaspoon Salt – 1 cup Unsalted butter room temperature – 1 cup White granulated sugar – 1 teaspoon Pure vanilla extract – One large lemon zested – ¼ cup Lemon juice or juice of one lemon – ⅓ cup Sour cream room temperature – 3 Large eggs room temperature – 6 oz Fresh blackberries washed and quarted – 1 tablespoon All-purpose flour – 1 cup Powdered sugar sifted – 1 tablespoon Lemon juice – 1-2 tablespoon Milk
Heat the oven to 325°F. Spray a 9X5 loaf pan with nonstick baking spray. Line the pan bottoms and sides with parchment paper and spray again.
1
Sift flour in a basin. Add salt and baking powder. Set aside. Zester and juice the lemon. Set aside. Place quartered blackberries in a small dish. Stir in 1 tablespoon of flour to coat the blackberries.
2
Mix butter and sugar on high for 3 minutes. Scrape bowl. Mix lemon zest, juice, vanilla, and sour cream. Medium-mix until blended.
3
Mix medium speed while you add eggs one at a time. Add dry ingredients and mix slowly.Remove the mixer and incorporate the blackberries into the batter with a rubber spatula.
4
Fill the pan ¾ full. Batter will be leftover.Bake 50-60 minutes. Bake until toothpick comes out clean.Let bread remain in heated pan for 10 minutes. Transfer to a cooling rack and finish cooling.
5
Sift the sugar powder into a medium-sized bowl. Milk and lemon juice should be added. Mix them with a whisk until they are smooth. Too thin to pour on top of the bread, but thick enough to cover it.
6
Add ¼ cup of powdered sugar if it's too thin. Add an extra teaspoon of milk if it's too thick.Cover the bread with the sauce.
7