Blackberry Limoncello Bread

Some months ago, a friend of mine had given me a bottle of her homemade Limoncello and I have been using it very frugally. I have used it in some recipes and have drunk little swigs of it every now and then and now I wanted to use the last remnants of it in something unusual. A couple of days ago I had also found some good ripe organic Blackberries at the supermarket, so I decided that a Blackberry Limoncello Bread was in order. I made a warm sauce out of Blackberry jam and Limoncello to go with it

blackberry-limoncello-cake -1


1. 1 1/2 cups all-purpose flour

2. 1 teaspoon salt
3. 1 teaspoon baking powder
4. 8 ounces of blackberries
5. 1 cup sugar
6. 1/2 cup milk
7. 1 teaspoon of vanilla
8. 4 tablespoons of Limoncello
9. 1/3 cup butter, melted
10. 1 tablespoon of olive oil
11. 2 eggs
12. 1 lemon
13. 4 ounces of Blackberry Jam
14. 2 teaspoons of confectioner’s sugar


1. Preheat the oven at 350 degrees Fahrenheit

2. In a large mixing bowl mix the following ingredients: flour, sugar, salt and baking powder.

3. Add ½ the Blackberries (4 ounces) to the dry ingredients in the mixing bowl

4. Add the melted butter to the bowl.
5. Add the olive oil to the bowl

6. Now add the vanilla to the bowl

7. Add the milk and the Limencello to the bowl

8. Add the eggs and the zest of 1/2 a lemon to the bowl and mix everything together with a whisk. Try to avoid mixing rigorously so that the Blackberries are not crushed.

9. Oil the inside of a loaf pan.
10. Pour the batter into the loaf pan and tap it gently so that the air bubbles are taken out of the batter.

11. Place the loaf pan in the oven and let it bake for 50-55 minutes (until the toothpick comes of dry).
12. Let the bread cool on a cooking rack before you cut it.

13. Sprinkle a little bit of confectioner’s sugar on top of the bread before cutting it.

14. To make the sauce – warm the Blackberry jam, two tablespoons of water and the juice of half a lemon, the zest of half a lemon and the remaining amount of Limoncello in a small sauce pan over very low heat. When the liquid starts to bubble, add the remaining amount of Blackberries (4 ounces) to the sauce and cook for another 1-2 minutes over very low heat. Stir constantly while the cooking process because the sugar in the jam can get burnt very easily. Turn the heat off.
15. To serve the bread, place a one inch thick slice of it on a serving plate and pour a little bit of the sauce on top (and if you’d like, also add a little bit of whipped cream). Enjoy!


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  1. Permalink Submitted by Rupali on Thu, 14/02/2013 - 21:31

    This looks so yummy. it is great to see desserts on your blog as well – as tempting as your other dishes. Thanks.

    • Permalink Submitted by Shabnam on Fri, 15/02/2013 - 23:58

      You know Rupali, I suck at baking! Aman says its because I am not a scientist at heart and I am better at cooking because I have an artistic bent of mind! But this cake came out real good – especially with the warm sauce on top! A friend of mine had a couple of slices and I ate the rest of it all by myself – it was so good that I couldn’t resist it and I couldn’t let it go to waste either 😀

  2. Permalink Submitted by Shilpa Patel on Fri, 15/02/2013 - 07:11

    you have been so inventive with that limoncello! I guess its time to make another batch! Your blackberry bread sounds delicious – find blackberries too tart usually to eat on their own so cooked like this must be just wonderful.

    • Permalink Submitted by Shabnam on Fri, 15/02/2013 - 23:55

      Oh yes, Shilpa – this turned out great! You know me – I have no baking skills whatsoever, but somehow I lucked out with this bread – maybe I’ll make it for dessert on Thursday when our book group gets together 🙂

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