U-Pick berry season has finally arrived in Northeast Ohio! Usually I get a round of strawberries in early June, but this year was a tragic year for strawberries and many of the U-Pick fields didn't open. The blueberries and raspberries picked up the slack and are really showing out this month. My sister and I ventured out to Rainbow Farms in Madison, OH for blueberries, then popped into another farm on the way home that had a big sign for U-Pick raspberries.
I love to munch on frozen blueberries throughout the year so I bagged up most of the haul, but I left some out and did a little baking as well. I absolutely love cranberry bread so I thought raspberries would lend themselves to a similar loaf experience with their delicious tartness. This loaf is super easy to whip together and such a lovely treat that isn't too sweet.
Easy Raspberry Lemon Loaf
- 1/2 cup butter (softened)
- 1 cup sugar
- 2 eggs
- Zest of 1 lemon
- 1 1/2 cups unbleached all-purpose flour
- 1 teaspoon baking powder
- 1/3 cup milk
- 1 teaspoon almond or vanilla extract
- 1 cup raspberries (whole)
- 1/4 cup raspberries (smashed)
Pre-heat oven to 350. Cube butter and throw into a mixer. Whip until fluffy.
Add sugar, eggs, and extract and continue mixing. Add flour and all other ingredients except the raspberries and mix well. Use a spoon to mix the smashed raspberries and then fold in the whole ones.
Pour mixture into a greased bread pan and smooth it into place.
Bake for about an hour, or until a toothpick comes out clean (or with crumbs) when inserted into the middle. Let cool in the pan for 10 minutes, then remove from pan and let the loaf continue to air on a cooling rack.