Wild Blackberry Lemon Quick Bread

Now that the weather has changed and the temperatures are finally dropping, I am thoroughly enjoying taking early morning walks through the Umbrian countryside around our farmhouse property. The scenery is always stunning as the morning light falls across the lush green rolling hills, and I often see wildlife in the fields or forested areas along my route. Last year on my walks I discovered a path lined with wild blackberry bushes down in the valley behind our property. I recently went exploring in the valley again to see if the blackberries had ripened and was fortunate to be able to pick four bags full. I have since stopped by a few more times to pick more of these sweet wild berries as I find I just cannot let the berries go to waste. I recently brought my camera along on my walk and berry picking adventure to share the experience with some photos I’ve posted below.

I find these wild blackberries to have more of a tart flavor than the ones you can buy in the grocery stores and although smaller, they work really well in baked goods. I decided to bake a lemon flavored loaf studded with some of my wild blackberries the other day, and was very pleased with how moist and tasty it turned out. To make my loaf a little healthier, I replaced some of the all-purpose flour with oat flour, and used olive oil and fat free yogurt in place of the butter called for to keep the loaf nice and moist while reducing the fat. Although I used wild blackberries, you could also use fresh or frozen blueberries or raspberries.

My walk down the road from our farmhouse.

Views of the Umbrian countryside as seen along my walk.

The lush green valley as I walk down to the wild blackberries.

The wild blackberry lined path down into the valley.

Blackberries on the bush ready for picking.

My wild blackberry bounty.

Lemon flavored loaf studded with wild blackberries.

Buon Appetito!
Deborah Mele 2012

Wild Blackberry Lemon Quick Bread

Yield: Serves 8

Prep Time: 15 mins

Cook Time: 50 mins

A moist, lemon flavored loaf studded with wild blackberries.


3/4 Cup All-purpose Flour
3/4 Cup Oat Flour
Pinch of Salt
2 Teaspoons Baking Powder
1 Cup Fat Free Greek Yogurt
1 Cup Sugar
3 Large Eggs
1/2 Teaspoon Lemon Extract
Grated Zest From 1 Lemon
1/4 Cup Olive oIl
1 Pint Fresh Blackberries


Preheat oven to 350 degrees F. and lightly grease an 8 x 4 inch loaf pan.
In one bowl, stir together the two flours, baking powder, and salt.
In a separate bowl, beat together the yogurt, sugar, eggs, lemon extract and zest, and oil.
Stir the flour mixture into the wet ingredients and fold together until just blended.
Stir in the blackberries.
Pour the batter into the loaf pan and bake for about 50 minutes, or until a cake tester inserted into the center comes out clean.
Cool to room temperature before slicing.


6 Responses to “Pumpkin Spice Muffins”

  1. 1
    Judy — November 6, 2012 @ 4:36 pm

    Hi Deborah,

    Ccan you please tell me what spices are in pumpkin spice, as I have never seen it here in Australia. These muffins sound so yummy
    Cheers Judy


    Deborah Reply:

    Judy, you can substitiute ground cinnamon if you like.


  2. 2
    AdriBarr — November 6, 2012 @ 5:48 pm

    Oh, Pumpkin Day in your kitchen – I bet it smelled divine! The muffins look fab. My husband Bart will devour them. Grazie!


  3. 3
    PEGGY — November 7, 2012 @ 12:00 am

    i cant find oatflour can i use all flour tks


    Deborah Reply:

    Peggy, or simply make your own in a blender with rolled oats.


  4. 4
    Miss Pat — November 7, 2012 @ 10:16 am

    I make my own Pumpkin Pie Spice combination. It is as follows:
    2 Tablespoons (T) Ground Ginger
    2 and 1/2 T Cinnamon
    1 T Ground Nutmeg
    1T Ground Cloves
    I mix it together and keep it in a glass jar. Try some sprinkled in coffee grounds. Add steamed milk, and presto, Pumpkin Spice Latte.


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