Preheat your oven to 350°F (175°C). Grease a standard loaf pan and set aside.
In a large mixing bowl, sift together the flour, baking powder, and salt to combine evenly.
In a separate bowl, whisk the eggs until lightly frothy, then add the granulated sugar and lemon zest, whisking until the mixture is smooth and slightly thickened.
Stir in the melted butter, lemon juice, and milk into the egg mixture until well combined.
Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix—stir until the batter is smooth with a few lumps.
Gently fold in the blackberries, distributing them evenly throughout the batter without breaking them up too much.
Pour the batter into the prepared loaf pan, smoothing the top with a spatula and distributing berries evenly on top.
Bake in the preheated oven for about 50 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. This helps set the crumb and makes slicing easier.
Slice the bread once cooled and enjoy the vibrant, fruity aroma and tender texture with visible berries and a bright lemon flavor in each slice.
Serve plain or with a spread of butter for a delightful breakfast or snack that highlights spring’s fresh flavors.
