Blackberry Lemon Swirl Loaf

Servings: 8

Total time: 65 Minutes

INGREDIENTS

1 ¾ cups (210 g) all purpose flour
1 teaspoon baking powder
½ teaspoon Diamond Crystal^® Baking Salt
¾ cup unsalted butter, softened
1 cup plus 2 tablespoons granulated sugar
3 large eggs
1 lemon, zested and juiced
½ cup sour cream
1 teaspoon pure vanilla extract
1 cup fresh blackberries, divided
For glaze:
¾ cup powdered sugar
2 tablespoons whole milk
1 tablespoon lemon juice
Candied lemon peel, optional, for garnish

DIRECTIONS

Preheat oven to 350°F. Line a 9x5-inch loaf pan with parchment paper leaving some overhang for easy removal.
Whisk together flour, baking powder and baking salt in a small bowl.
Beat butter and 1 cup of sugar together in a large bowl until light and fluffy, about 5 minutes.
Add eggs one at a time beating well after each addition. Add lemon zest and juice, sour cream and vanilla and stir to combine. Gradually mix dry ingredients into wet ingredients until just combined.
Mash blackberries in a separate bowl with remaining sugar. Add about 1 cup of batter and stir to combine. Gently stir remaining whole blackberries into lemon batter. Pour batter into prepared pan alternating lemon batter and blackberry batter until all batter is used.
Bake until a toothpick comes out clean with a few moist crumbs, about 50-55 minutes. Let cool completely.
For glaze: Whisk together powdered sugar, milk and remaining lemon juice. Drizzle mixture over loaf and garnish with candied lemon peel. Let glaze set at least 10 minutes before slicing and serving.