Blueberry Lemon Breakfast Loaf

Name: Blueberry Lemon Breakfast Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 8 slices
Ingredients: 1 cup fresh blueberries; 1 1/2 cups all-purpose flour; 1/2 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/2 cup buttermilk; 1 tablespoon lemon zest; 1 teaspoon baking powder; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Sweet Oven Classics

I love starting my day with a delightful slice of Blueberry Lemon Breakfast Loaf. The combination of tangy lemon and sweet blueberries creates the perfect balance that brightens up any morning. This recipe is one I cherish for its ease of preparation and the wonderful aroma that fills my kitchen while it bakes. Each bite is a burst of flavor, and it’s perfect for sharing with friends and family or enjoying all to myself with a cup of coffee!

Created by

Callie Morgan

Last updated on 2026-02-10T17:13:36.512Z

When I first tried making this Blueberry Lemon Breakfast Loaf, I was amazed by how well the flavors complemented each other. The zest from the lemon gives it a fresh lift that makes it feel like springtime in every bite. Adjusting the amount of blueberries based on your preference can really showcase their burst of flavor, and I personally love loading it with extra for that juicy texture.

Another tip I discovered is to let the loaf cool completely before slicing. This allows the flavors to meld and results in a firmer texture that holds together beautifully. Trust me, the wait is worth it!

Why You'll Love This Recipe
The vibrant citrus notes from the lemon brighten the rich flavor of blueberries.
It's an easy recipe that yields a lovely loaf perfect for breakfast or brunch.
The loaf stays moist and flavorful for days, making it a great make-ahead option.

Understanding the Ingredients

The key to a successful Blueberry Lemon Breakfast Loaf lies in the quality of your ingredients. Fresh blueberries are crucial as their burst of sweetness complements the tangy lemon beautifully. Opt for ripe, plump blueberries to achieve the best flavor. If you can’t find fresh blueberries, you can substitute with frozen ones, but make sure to add them straight from the freezer to prevent excess moisture in the batter.

Buttermilk is an essential ingredient here, as it not only adds moisture but also reacts with the baking soda to create a tender crumb. If you don't have buttermilk, you can make a quick substitute by combining one cup of milk with one tablespoon of vinegar or lemon juice; let it sit for about 5-10 minutes until it thickens slightly.

Baking Tips and Techniques

For an even rise and uniform baking, be sure to mix the wet and dry ingredients just until combined. Overmixing can lead to a tough loaf, as it develops the gluten in the flour. Aim for a light hand when folding in the blueberries to keep them intact and evenly distributed, creating bursts of flavor in every bite.

When baking, each oven varies, so start checking your loaf at 45 minutes. It’s done when a toothpick inserted in the center comes out clean or with just a few crumbs attached. If the loaf starts browning too quickly, consider covering it loosely with foil to prevent burning while the inside finishes cooking.

Ingredients

For the Loaf

1 cup fresh blueberries
1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/2 cup buttermilk
1 tablespoon lemon zest
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt

For the Glaze (optional)

1 cup powdered sugar
2 tablespoons fresh lemon juice

Mix the ingredients well to ensure even distribution of flavors, especially the blueberries!

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan.

Mix the Wet Ingredients

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, buttermilk, and lemon zest, and mix until combined.

Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.

Fold in Blueberries

Gently fold in the blueberries to the batter, taking care not to break them.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.

Cool and Glaze

Let the loaf cool in the pan for 10 minutes before transferring to a wire rack. For the glaze, mix powdered sugar with lemon juice, and drizzle over once completely cooled.

Remember to let it cool fully before slicing. Enjoy your delicious Blueberry Lemon Breakfast Loaf!

Pro Tips

For added flavor, try sprinkling some poppy seeds into the batter for a delightful crunch.

Make-Ahead and Storage

This breakfast loaf is a fantastic make-ahead option. Once cooled, you can wrap it tightly in plastic wrap or aluminum foil, and store it at room temperature for up to three days or refrigerate it for a week for optimal freshness. To freeze, slice the loaf, wrap individual pieces in plastic wrap, and place them in an airtight freezer bag. This way, you can enjoy a slice whenever the craving strikes!

When ready to serve, you can either enjoy it at room temperature or lightly toast the slices for a warm, comforting breakfast option. A drizzle of the lemon glaze right before serving can elevate the flavor profile and add a delightful finishing touch.

Serving Suggestions

Pairing your Blueberry Lemon Breakfast Loaf with a side of Greek yogurt can turn your breakfast into a well-rounded meal. The creaminess of the yogurt complements the sweetness of the loaf while adding protein. For an extra burst of flavor, consider adding a sprinkle of granola or some sliced almonds on top of the yogurt.

For those looking to elevate their brunch experience, serve the loaf alongside a fresh fruit salad or a light spinach salad tossed with a lemon vinaigrette. The citrus notes in the salad will harmonize beautifully with the flavors of the loaf, making for a vibrant, refreshing dish.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, just ensure they are well-drained and toss them in a little flour before folding them into the batter.

→ How should I store leftovers?

Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.

→ Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a gluten-free flour blend.

→ Can I add nuts to this recipe?

Yes, chopped walnuts or pecans can enhance the texture and flavor of the loaf.