A couple weeks ago we got a 38 pound box of lemons from Bountiful Baskets, which immediately left me thinking that I should make a lemon bread of some sort. The following week we got a very nice herb bundle which started Bunneh on the path of making Herb Butter (whipped butter with herbs), which is totally excellent. Somewhere the two of these ideas came together and I used the last bit of his herb butter to start my lemon blackberry bread. The result was…frankly…pretty amazing. The lemon blackberry bread is tender and light, and the herb comes through just enough to be interesting but not so much as to ruin the sweetness of the bread. I’d totally do this again.
Herb-Butter Lemon Blackberry Bread
1/3 cup whipped herb butter
1 cup sugar
3 tablespoons lemon juice
1-1/2 cups wheat flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tsp Ultra Gel
1/2 cup milk
1 cup fresh or frozen blueberries or blackberries
2 tablespoons grated lemon peel
Preheat oven to 350 degrees. Cream herb butter and sugar together until well mixed. Add lemon juice, egg and vanilla and beat until pale yellow and fluffy. Combine dry ingredients and add to creamed mixture in batches, alternating with milk. Mix until just barely combined. There may still be lumps which is okay. Do NOT over beat. Fold in berries and lemon peel. Scoop batter into prepared loaf pan and bake for 50-60 minutes until toothpick comes out clean or internal temperature is over 210.
You can glaze this bread, but we didn’t think it needed it.