Blackberry Lemon Lilac Loaf

A super moist loaf prepared with fresh blackberries, lemon juice and zest, and hand-picked lilac petals. Not only is this Blackberry Lemon Lilac Loaf delicious and pretty, it is also quite fragrant! If you are fond of the smell of lilacs in early summer, this dessert is sure to please!

I really don’t know what to say about my Blackberry Lemon Lilac Loaf. I could go on and on about how easy it was to prepare and how sinfully delicious it tasted, but trust me, even for an overly descriptive writer like me, I could never do this loaf justice. So, you’re going to need to put some trust and faith in me and whip one up!

This recipe will yield two small loaves or one large loaf. It really all depends on the size of your loaf pan. I prefer to use smaller loaf pans so that I get two loaves. That way, I can let them both fully cool and wrap one of them up for a friend or a neighbour. I absolutely love to share baked goods!

Do not fill the loaf pan more than 3/4 full with the batter. This recipe will require at least a 6-cup loaf pan, or you can use two of these loaf pans. I’m using a Nordic Ware Fluted Loaf Pan.

BAKED GOODS MAKE GREAT GIFTS!

This loaf is so perfect for gift-giving, which is just what I did with it this past weekend. Usually, I tend to want saltier foods rather than sweeter foods, but I made an exception for this loaf. That is why I thought it would be a good idea to give away the second loaf. It was the only way to keep me from eating all of it!

Not only is this loaf great for giving to a friend or loved one, but it’s so easy to package and transport. It might be just me, but is there anyone else out there who loves to receive kitchen-related products as gifts?

If you’d like to gift this loaf to a friend, here’s what you should do. First, buy a new loaf pan and another kitchen item such as a whisk or a spatula. Bring them home, and wash and dry the loaf pan. Then, bake the loaf right into the new pan.

Once baked and cooled, add the lemon glaze and allow it to set. Wrap the loaf pan up in some cellophane, tie a ribbon on it, and attach the whisk or spatula. Now, you’ve got a dessert and a gift all in one! I’d love to get something like that; so thoughtful, right!?

INGREDIENTS NEEDED TO PREPARE THIS RECIPE

You will need Lilac Infused Sugar to make this loaf. You can make the loaf with regular sugar, but the end result won’t be quite right. The loaf will still taste delicious, but it won’t have the strong, aromatic lilac scent and flavour I mentioned in the introduction. The following is a list of the ingredients needed to prepare this recipe. For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post.

• Lilac Infused Sugar – Making your own lilac sugar is easy to do. I have the instructions right here. It does take five days to make lilac sugar, so you can use regular granulated sugar if you must. The loaf will still be delicious, but will not be as flavourful nor as scented as it should be. 
• Butter – Make sure your butter is softened and at room temperature! I always use salted butter, unless stated otherwise.  To be perfectly honest, there’s never much of a difference in taste or appearance once all is said and done. Use what you have on hand.
• Eggs – Whenever you set out to bake, make sure your eggs are at room temperature too – just like your butter!
• Lemon Juice – Freshly squeezed lemon juice should always be used in recipes unless the recipe specifically states bottled lemon juice.  Bottled has a metallic taste, but the PH level is perfect for canning, so there is a time and place for it!
• Milk – When a baking recipe requires milk, I always use whole milk, unless otherwise stated. 
• Lemon Zest – Wash the lemon in hot water and dry it thoroughly before attempting to zest it.
• Flour – No need for anything special. Just use regular all-purpose flour. I have not tried this recipe with any other type of flour.
• Baking Powder – This is used to increase the volume of the batter and to add texture as well.
• Salt – This is a common ingredient in baking. It helps to enhance and balance sweetness.
• Lilac Petals – Read the next section on how to collect and clean lilac petals.
• Blackberries

HOW TO GATHER LILACS

Use pruning sheers to snip clumps of lilacs from your tree. Fill your kitchen sink with cold water and dunk the lilac branches, one at a time. Gently shake the branch under the water and then lift it straight out. Do this several times. Transfer the branch and/or clump to a salad spinner and spin out the excess water. The lilacs may still be a bit damp, but they won’t be impossible to work with. Don’t be tempted to overwash and over spin in the salad spinner. Lilacs are delicate, so treat them as such.

Here are the suggestions that I have followed. These are suggestions that I have read over the past few years from others who have prepared lilacs to eat. First, only use lilac petals from a tree that you know 100% has not been sprayed or treated with chemicals. Secondly, pick petals from trees that are not close to busy streets or highways. Those petals will be dirty with gas and diesel residue.

Please use pruning shears. Don’t break the branches with your hands or saw at them with a knife. This will damage the tree and you will want the tree to stay healthy for years to come. Oh, it’s also best to harvest the lilacs in the morning before it gets too hot. The petals have more moisture content in the morning.

SEPARATING THE PETALS FROM THE STEMS

So, I know that lilacs look gorgeous spilling out of large vases. And, every year, I have at least two large vases filled with them. But, they are great for baking too! Once you have cut and washed your lilacs, now comes to the tedious part. Removing the petals from the stems is certainly not hard work, but it’s tedious! This is how I do it.

With all of my washed lilac bunches in a large bowl, and a smaller bowl for collecting petals close by, I find a nice shady spot on our back deck. Next, I fetch a cold drink and get ready to harvest. Working with one bunch of lilacs at at time, hold the top of the petal and pull. The purplish-pink petal should release from the stem. The idea is to leave behind all traces of green. If you get a few bits of green, it won’t do any harm. But, too much will throw off the taste of your recipe.

This process is long and labourious. To make this recipe, you will need two cups of lilac petals. That doesn’t seem like much, but it takes some time. You should learn from my mistakes too, because the first time I did this, I did not sit in the shade. I ended up getting a sunburn! When all is said and done, your Blackberry Lemon Lilac Loaf will be beautifully fragrant and sweet.

HOW TO MAKE BLACKBERRY LEMON LILAC LOAF

Begin by preheating your oven to 375 degrees F. Prepare a loaf pan by greasing it with non-stick cooking spray. Set it aside. In a large mixing bowl, beat together the lilac sugar and butter until light and fluffy (about 3-4 minutes.) Add the eggs, lemon juice, milk, and lemon zest. Beat into the sugar and butter mixture until just incorporated. Set aside.

In a separate bowl, sift together the flour, baking powder, and salt. Add this mixture to the wet ingredients and beat until just mixed together. Add the lilac petals and fold into the batter with a rubber spatula. Next, add the blackberries and gently fold them into the batter. Pour into prepared loaf pan and bake for 40 minutes or until a toothpick inserted into the center of the loaf comes out clean.

Once you remove the loaf from the oven, it is very important to leave it in the pan. Place the pan onto a wire cooling rack. Leave the cake to cool for 10 minutes. Remove the cake from the pan and allow to fully cool before serving. You may wish to dust the top of the loaf with confectioner’s sugar for presentation purposes.

A LOAF CAN MAKE A BEAUTIFUL DESSERT

Made with lilac petals, and coupled with tart fresh lemon juice and zest, it’s a perfect addition to any brunch buffet table. Serve it as a refreshing dessert with some fresh blackberries after a heavy meal. I would suggest serving it with other berries too, such as strawberries or raspberries.

And don’t forget, Dear Reader, as great as this loaf looks, and can certainly be deemed fancy, you can also dress it down and have a slice with a hot tea on a quiet Sunday afternoon. Dessert can be for one too. No need for a crowd!

STORING, PACKAGING, & FREEZING

If you plan to eat the whole loaf over the next two or three days, you can leave it sitting in a covered container on your countertop. Otherwise, you can freeze it. Once the loaf is fully cooled, double-wrap it in plastic wrap and pack it into a food-safe, freezer-friendly container and set it in your freezer. It will stay fresh for about four to six weeks. To thaw, remove from the freezer and place onto a wire cooling rack. Once thawed, it will taste just as good as the day you took it out of the oven!

Personally, I think life with a slice from a freshly baked loaf and a cup of tea or coffee cannot possibly get any better!  When the weather gets a little warmer, there’s nothing more satisfying and relaxing than a homemade baked good like this Blackberry Lemon Lilac Loaf smeared with butter. The question remains though, will you retreat to your spot on the couch? Or will you find a quiet place outside and soak up the beauty of spring?