My nieces often describe this as having a tall, cool glass of raspberry lemonade in a bread form! The sweet and tart fresh lemon flavor combines well with the natural sweetness of the black raspberries! This has become a family favorite during berry-picking season! Store any leftovers in the refrigerator.


Recipe Summary

15 mins
1 hr
10 mins
1 hr 25 mins
1 9x5-inch loaf


Original recipe yields 12 servings
The ingredient list now reflects the servings specified


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.

  • Combine flour, sugar, baking powder, and salt in a bowl. Stir in black raspberries and lemon zest.

  • Beat eggs in a separate bowl using a fork or whisk. Pour in milk, oil, and lemon juice; mix well. Stir in flour mixture until just moistened. Pour into the prepared loaf pan.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.

  • While bread is baking, combine sugar and lemon juice in a microwave-safe bowl. Heat in a microwave oven at 20-second intervals until sugar is dissolved and glaze is smooth.

  • Remove bread from the oven. Brush glaze over warm bread while still in the pan and let cool 10 minutes before transferring to a wire rack to cool completely.

Cook's Note:

You can use almost any type of berry in this recipe! I have also used mini loaf pans and baked them for 20 to 25 minutes. Any leftover glaze, we have used to make lemonade!

Nutrition Facts

240 calories; protein 4.4g; carbohydrates 47.5g; fat 5g; cholesterol 32.6mg; sodium 191.7mg. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 4 stars
Very easy to make and tastes refreshing Read More
4 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
Thanks to the birds we have a bumper crop of wild black raspberries this summer. They are tiny but very tasty. The recipe is easy and delicious. I didn't need 1/2 C. of the lemon juice/sugar glaze. 1/4 of a cup would would suffice. My oven runs hot so I baked it 50 minutes and it was perfect. Read More
Rating: 5 stars
Soooo good! I used blueberries instead of raspberries, and topped it with a little cream cheese icing! It was absolutely delicious Read More
Rating: 5 stars
Made this tea bread and smells wonderful can't wait to try. I used red raspberry instead of black. Read More
Rating: 4 stars
Very easy to make and tastes refreshing Read More