Step 1

Preheat oven to 350 degrees Fahrenheit. Line a 9x5-inch loaf pan with parchment paper and lightly grease with non-stick spray.

Step 2

In a medium bowl, whisk together the flour, baking powder, and salt. Add the blackberries and gently fold them together so they are well-coated with flour.

Step 3

In a separate large bowl, combine the melted vegan butter, cane sugar, dairy-free yogurt, lemon juice, lemon zest, and vanilla extract until smooth.

Step 4

Add the dry ingredients to the bowl of wet ingredients and stir until just combined. Do not overmix! The batter will be very thick.

Step 5

Pour the batter into the prepared loaf pan. Use a rubber spatula to gently smooth the top and gently shake it side-to-side to level the batter in the pan.

Step 6

Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean. Let cool for 15-30 minutes in the pan before removing.

Step 7

To make the lemon glaze, whisk together the vegan powdered sugar and lemon juice until smooth and creamy. It should be thin enough to drizzle over the cake, but not runny.

Step 8

Once cooled, use a spoon to drizzle the lemon glaze over the blackberry lemon bread. Garnish with fresh blackberries and lemon zest, if desired.