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This mixed berry bread recipe is made with strawberries, raspberries, and blueberries and topped with a lemon crumble topping. It comes together in minutes and easy to freeze!
When it comes to summer baking, I’m all about finding every creative way I can to bake with fresh berries. I love picking fresh berries, and any extra berries I have I love stirring into all my baking. From a fresh strawberry layer cake, to blueberry lemon scones, a triple berry pie, a mixed berry crisp, or a berry chantilly cake – the list goes on.
But today I decided to stir berries into a quick bread recipe. But I wanted something fun and unique about this bread. Enter the lemon crumble topping. Sometimes I swear I’m just here from the streusel. The buttery crumble made with lemon zest was the perfect pairing to the sweet, juicy berries swirled throughout the bread.
Ok enough talking about the bread, let’s make this mixed berry loaf cake!
- Oil vs butter in your quick breads..what’s better? Find out the difference and what I prefer!
- Confused on what the difference is between quick breads and coffeecakes – give this post a read!
- Want to know more about quick breads? Then read this article “What’s quick bread“? and learn more!
Fresh berries or frozen berries?
For this triple berry bread recipe I used strawberries, raspberries, and blueberries. But you can also use other berries like blackberries.
I prefer using fresh berries, and not frozen berries as they can release too much moisture. But if you are using frozen berries, I recommend you do not thaw them but use frozen and stir in gently so as not to squish them.
Why you will love this mixed berry quick bread
- Quick to prep – Like any quick bread recipes, they are quick to stir together. This makes for a quick, easy dessert or breakfast.
- No mixer needed – You do not need an electric mixer for this bread recipe. You only need a few mixing bowls, a whisk, and a spatula!
- Great to freeze – I love my quick bread recipes, because they are wonderful to freeze. You can make a loaf now and freeze to enjoy months later when berries aren’t in season.
- All-purpose flour – Be sure to measure your flour correctly so you don’t end up with too much flour in your cup which can make for a dry, cakey bread.
- Granulated sugar – To sweeten the bread. If you want to reduce the sugar in your quick bread I would do so but only by a little bit (1/4-1/3 cup). Sugar is not only used for sweetness but for moisture and tenderness.
- Baking powder – To make your bread rise. Do not use baking soda, which is not the same thing.
- Salt – I prefer sea salt, but kosher salt or table salt can also work. Salt is important in your baking and helps balance the sweetness.
- Eggs – Use two room temperature eggs.
- Milk – I prefer full-fat milk, but any milk can work. Use low-fat milk or dairy-free milk.
- Vanilla extract – For flavor. I prefer pure vanilla extract, but imitation vanilla extract can also be used. You can always make your own vanilla extract.
- Unsalted butter – Melted butter is used. You an also use oil in your quick bread recipe. Or salted butter, but you may want to reduce the added salt.
- Mixed berries – I toss them in a tablespoon of flour so they don’t sink in the bread. I used strawberries, blueberries, and raspberries. I recommend fresh berries, but frozen berries can work but do not thaw first.
- Lemon zest – I used lemon zest in the bread batter and in the crumble topping.
How to make this triple berry bread
Preheat and prepare pan.
Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
In a small bowl, stir together the flour, sugars, and lemon zest. Stir in melted butter until a crumbly mixture forms. Set aside.
Make flour mixture.
n a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt. Stir in lemon zest. Set aside.
Combine wet ingredients.
In a separate bowl, whisk together eggs, milk, vanilla and melted butter.
Combine wet and dry ingredients.
Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined.
Gently fold in berries. I toss them in a tablespoon of flour first so they don’t sink in the batter when baking. Do not overmix.
Assemble berry bread.
Spoon batter into prepared loaf pan.
Sprinkle on streusel.
Bake in a preheated 350oF (177oC) oven for 60-70 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire rack.
I like to sprinkle some powdered sugar on before serving.
- Measure your ingredients accurately. I used the scoop and level method for measuring the flour. If you scoop directly from the bag or push the flour into the cup you will end up with too much flour. Check it out at How To Measure Ingredients.
- Don’t overmix the batter. Stirring the berry bread batter too much will make your quick bread tough and chewy. Mixing develops gluten and makes bread dense. When you combined your wet and dry ingredients, mix only until they are just combined.
- Use other pans. You can make mini loaves as well in mini bread pans. Bake for about 30 minutes and use the toothpick test to make sure they are done.
- Add a lemon glaze – Don’t throw out those lemons and make a lemon glaze to go on top with the lemon juice! Add a cup of confectioners sugar, 1/2 teaspoon vanilla, and lemon juice (about 2-3 tablespoons). Whisk it together and then drizzle the lemon juice glaze on the cooled bread.
- Add nuts – Stir in some toasted nuts to the recipe for a little crunch, like almonds, pecans, or walnuts.
- Stir in some chocolate chips – Berries and chocolate go so great together! Stir in 1 cup of chocolate chips to the batter for a sweet twist. Try milk chocolate, semi-sweet, or white chocolate chips.
- Use orange zest – Instead of the lemons, try using orange zest instead. You can also then use the orange juice to make a fresh orange glaze!
- Use mashed banana – Stir in 1-2 mashed bananas for a berry banana bread!
This quick bread can be stored at room temperature for 4 days. For longer storage, it’s best to freeze the bread. Make sure the bread is cooled completely then wrap in plastic wrap or tinfoil.
Yes you can freeze this bread for up to 3 months. Let the bread cool completely and then wrap in plastic wrap or foil, several layers to prevent freezer burn. To thaw, you can let thaw at room temperature.
Yes you can substitute with a different fruit, like cherries, apples instead of any of the berries that are called for in the recipe.
If your quick bread sank in the middle, then it means it was underbaked. First make sure you are using the correct pan. I used a 9×5 loaf pan, so if you are using a smaller loaf pan then you will need to bake longer. Bake in the middle of the oven, and be sure to use the toothpick test to see if it’s baked through. You want moist crumbs but no wet batter. Every oven is different so be sure to test the bread for doneness, and not just rely on the timer.
I haven’t tried these as muffins, but yes I would imagine the batter would great. Scoop the batter into muffin liners to the top and bake at 400oF for about 20 minutes.
More Recipes To Try
Mixed Berry Quick Bread
Lemon Crumble topping:
- ½ cup + 2 tbs (75 g) all-purpose flour
- ¼ cup (50 g) granulated sugar
- ¼ cup (53 g) packed light brown sugar
- 1 teaspoon lemon zest about zest From ½ lemon
- 4 tablespoons unsalted butter melted
For the bread:
- 2 cups (240 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 large eggs room temperature
- ⅔ cup (160 ml) milk room temperature
- 1 teaspoons vanilla extract
- ½ cup (1 sticks, 113 g) unsalted butter, melted
- 2 cups mixed berries tossed in 1 tablespoon of flour (251 g)
- 1 tablespoon lemon zest about the zest from 1-2 lemons
- Preheat and prepare pan. Position a rack in the center of your oven and preheat the oven to 350°F (177°C). Spray a 9”x5” loaf pan with cooking spray, or line with parchment paper and then spray with cooking spray.
- Make streusel. In a small bowl, stir together the flour, sugars, and lemon zest. Stir in melted butter until a crumbly mixture forms. Set aside.
- Combine dry ingredients. In a mixing bowl, whisk together all-purpose flour, granulated sugar, baking powder and salt. Stir in lemon zest. Set aside.
- Combine wet ingredients. In a second mixing bowl, whisk together eggs, milk, vanilla and butter.
- Combine wet and dry ingredients. Add the dry ingredients to the wet ingredients and mix together with a spatula or wooden spoon just until just combined. Fold in berries..(I toss them in a tablespoon of flour first so they don’t sink in the batter when baking. Do not overmix.
- Assemble. Spoon batter into prepared loaf pan. Sprinkle on streusel.
- Bake. Bake in a preheated 350°F (177°C) oven for 50-60 minutes until a toothpick inserted into the middle of bread comes out clean or with a few moist crumbs clinging to it (no wet batter) and top springs back to the touch when lightly touched. Remove from the oven and cool completely in the pan on a wire cooling rack.