A delightful and moist loaf combining the tangy flavor of lemon with the sweetness of blackberries.
Preheat your oven to 350°F (175°C).
Ensure the oven is fully preheated before placing the loaf inside for even baking.
In a mixing bowl, combine the flour, salt, baking powder, and cinnamon.
Sift the dry ingredients together to remove lumps and ensure a smooth batter.
Gently fold in the blackberries into the dry mixture.
Coating the blackberries in flour helps prevent them from sinking to the bottom of the loaf.
In another bowl, whisk together the sugar, milk, melted butter, eggs, lemon zest, and lemon juice until well combined.
Ensure the butter is slightly cooled before adding to prevent cooking the eggs.
Pour the wet mixture into the dry mixture and stir until just combined.
Avoid overmixing to keep the loaf tender.
Pour the batter into a greased loaf pan.
Use parchment paper for easier removal of the loaf after baking.
Bake in the preheated oven for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
Check the loaf at the 1-hour mark to avoid overbaking.
Let the loaf cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Allowing the loaf to cool completely ensures it sets properly and slices cleanly.
