For the Bread:
1 1/2 cups flour
1 tsp baking powder
1/4 tsp salt
Zest of 2 lemons
1 cup fresh boysenberries and blackberries (1 cup total, not 1 cup of each)
1/2 cup butter, softened
3/4 cup sugar
1 tsp vanilla
1/2 cup coconut milk
5 blackberries or boysenberries
For the Glaze:
2 Tbsp sugar
1 Tbsp fresh lemon juice
To make the bread:
Heat oven to 350°.
Spray a 13x9x5 inch loaf pan with Pam.
In a bowl, whisk together the flour, baking powder, salt and lemon zest.
Place the berries into a separate bowl and put 1 Tbsp of the flour mixture over the berries. Toss the flour mixture with the berries. This will prevent the berries from sinking to the bottom of your bread while it's baking.
Beat butter about 1 minute. Add the sugar and continue to mix for 2-3 minutes. Add eggs, one at a time, beating after each addition. Mix in vanilla. With the mixer on low, alternate adding the flour mixture (in three separate additions) and the coconut milk (in two separate additions). Mix only until combined. Gently fold in the berries. Place batter into the prepared loaf pan.
In a small bowl, place 5 berries. "Squish" "them up with a fork until they render just a bit of juice. Using a spoon, place the squished berries and the bit of juice onto the top of the batter. Using a knife, gently pull through the batter back and forth and around in swirls, to "swirl" this mixture into the batter.
Bake for 55 minutes or until the bread is golden brown and a toothpick inserted in the center comes out clean.
To make the lemon glaze:
In a small, microwavable bowl, mix the sugar and the lemon juice. Right before your bread comes out of the oven, microwave the glaze for 20 seconds. Stir it well. When the bread is done, use a toothpick or a skewer to poke holes all over the bread. Brush the top of the bread with the hot lemon glaze.
Cool the bread in the pan for about 30 minutes, them remove from the bread from the loaf pan, place on a wire rack and allow to cool completely.