Whole Wheat Summer Berry Bread with Lemon Glaze

For this month’s #BakeTogether, Abby suggested we make a simple summer fruit cake. I love #BakeTogether because it’s super flexible; Abby gives us a base recipe and from there we can go in any direction that we desire. I decided to use berries my daughter and I had recently picked to make a pretty and healthy quick bread.

We really enjoyed this bread. It’s moist and fruity, with a bright touch of lemon, and a little bit of heft from the whole wheat pastry flour. It makes a nice snack or dessert, but also works for breakfast; I see no reason why you couldn’t turn this batter into muffins, if you like. I used a combination of blackberries and raspberries but suspect it would be delicious with blueberries or strawberries, too. Use orange or lime zest instead of the lemon, if you prefer.

I was a little aggressive mixing my berries into the batter, so they kind of disappeared in there (and turned the bread a subtle shade of pink). If you want to have more whole berries in your bread, take care not to break them up when folding them into the batter.

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Recipe for Whole Wheat Summer Berry Bread with Lemon Glaze

Servings: 1 loaf


For the cake:

  • *2 cups organic whole wheat pastry flour
  • *2 teaspoons baking powder
  • *1/2 teaspoon fine sea salt
  • *1 cup organic sugar
  • *1 cup plain Greek yogurt I used non-fat because I accidentally purchased it, but I do prefer the full-fat kind
  • *1/4 cup organic coconut oil warmed so it's liquid, if necessary or melted organic butter
  • *3 eggs
  • *zest from 1 large lemon preferably organic
  • *1 cup summer berries preferably organic or at least "no-spray" (I used a combination of raspberries and blackberries)

For the glaze:

  • *1/4 cup organic powdered sugar mixed with 1/4 cup fresh lemon juice


  • 1. Preheat oven to 350 degrees F. Grease loaf pan with melted butter or organic coconut oil.
  • 2. In a medium bowl, whisk the flour with the baking powder and salt until well blended. Add the sugar and whisk again.
  • 3. In a separate bowl, combine the yogurt with the coconut oil, and eggs. Add to the dry ingredients and mix all the ingredients until well blended. Mix in the lemon zest, then scatter the berries over the top of the batter and gently fold them in.
  • 4. Pour batter into prepared loaf pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean.
  • 5. Allow to cool for 15 minutes, then remove the bread from the loaf pan. Using a toothpick, poke holes into the top of the bread, then pour the glaze all over the top.
  • 6. Allow to cool completely before slicing the bread.

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22 thoughts on “Whole Wheat Summer Berry Bread with Lemon Glaze”

  1. Yum! One quick glance at your recipe and I knew this bread was a winner. I love baking with yogurt and whole wheat flour—the yogurt does a great job of adding the extra moisture that the whole grains require. I bet it is so good with raspberries!

  2. That’s one gorgeous looking bread Winnie. Your *aggressive* folding in of the berries certainly gave it a lovely soft look to it.

  3. Whole wheat flour…greek yogurt…summer berries….I know what I’m making tomorrow! Thank you for sharing this sweetness. You and your words make me smile. I hope you are having a happy end to your week. I’m looking forward to a weekend of reading…back in school already!

  4. This looks great, Winnie! Now I’m glad that I just placed an order for some more whole wheat pastry flour from King Arthur Flour earlier today. :)

  5. Hi Winnie,
    I love your blog, and learning a lot from it. I can’t wait to try this one! Can you think of a replacement for yogurt? My son is allergic to milk protein, so I need to avoid any milk based product.


  6. This sounds incredible, I love fruity breads! Especially with a lemon glaze!! I’ll have to try this very soon! :)

  7. I love anything that combines fresh berries and an easy breakfast, (and is healthy, hello whole wheat!) and this looks like perhaps with a dollop of yogurt on top, it would completely fit the bill!!! Love this Winnie, genius! :-)