Blueberry Lemon Breakfast Loaf

Name: Blueberry Lemon Breakfast Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 cup granulated sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup buttermilk; 2 large eggs; 1 teaspoon vanilla extract; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Sugar Bliss

I absolutely adore baking, especially when the result is as delightful as this Blueberry Lemon Breakfast Loaf. The vibrant flavors of fresh blueberries paired with zesty lemon create a perfect balance that brightens my mornings. Every bite reveals a moist crumb infused with the freshness of citrus and the sweetness of berries. It’s a simple yet fulfilling recipe, perfect for lazy brunches or quick breakfasts on-the-go, and I can’t wait for you to try it out!

Created by

Quinn Harper

Last updated on 2026-02-01T18:53:35.590Z

I remember the first time I baked this loaf; the kitchen was filled with an irresistible aroma that drew everyone in. It’s amazing how the simple combination of blueberries and lemon can uplift your mood. I love to use fresh blueberries whenever possible, as they burst with flavor during baking and give the loaf that beautiful, deep blue hue.

One tip I've learned over the years is to slightly underbake it for a moist texture. As it cools, the loaf continues to set, so pulling it out just before it's fully done ensures a tender crumb. Don't forget to top it with a light lemon glaze for an extra touch of sweetness!

Why You'll Love This Recipe
Bright and refreshing flavor combination of blueberry and lemon
Perfectly moist and tender crumb structure
Ideal for breakfast, brunch, or a delightful snack

Understanding Your Ingredients

The star players of this Blueberry Lemon Breakfast Loaf are undoubtedly the fresh blueberries and zesty lemon. The blueberries add their natural sweetness, moisture, and delightful bursts of flavor, while the lemon zest enhances the overall profile with bright, tangy notes. For the best results, make sure to use ripe blueberries. If fresh berries are hard to come by, you can substitute with frozen blueberries, but remember to adjust the baking time slightly—they may need a minute or two longer due to their chill.

Butter and buttermilk are crucial to achieving that wonderfully moist texture. The butter gives richness, while buttermilk not only contributes a tangy flavor but also reacts with the baking soda to help your loaf rise beautifully. If you don’t have buttermilk, you can easily make a substitute by mixing regular milk with a tablespoon of lemon juice or vinegar and letting it sit for a few minutes until it thickens slightly.

Baking Tips for Success

When combining the wet and dry ingredients, be careful not to overmix the batter. Overmixing can lead to a dense loaf instead of the light and airy texture you want. Stir until you see just a few streaks of flour remaining, then gently fold in the blueberries. This will ensure your breakfast loaf is moist and tender with a delicious crumb structure.

For even baking, make sure your oven is fully preheated to 350°F (175°C) before sliding the loaf in. An oven thermometer can help ensure accuracy. Every oven varies, so keep an eye on the loaf during the last 5-10 minutes of baking. If the top bakes too quickly, you may cover it loosely with aluminum foil to prevent over-browning while the center finishes cooking.

Ingredients

Gather your fresh ingredients before you start baking!

Dry Ingredients

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients

1/2 cup unsalted butter, softened
3/4 cup buttermilk
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Make sure to have all your ingredients measured and ready for seamless baking!

Instructions

Let’s get started with mixing and baking!

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, beat together the butter, buttermilk, eggs, vanilla extract, and lemon zest until smooth.

Combine Mixtures

Gradually add the wet mixture to the dry mixture, stirring until just combined. Gently fold in the blueberries.

Bake

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

Make the Glaze

While the loaf cools, whisk together the powdered sugar and lemon juice until smooth.

Drizzle and Serve

Once the loaf is cool, drizzle the lemon glaze on top, slice, and enjoy!

Enjoy your homemade Blueberry Lemon Breakfast Loaf!

Pro Tips

For an extra twist, try adding a handful of chopped walnuts or pecans for added crunch. Ensure your blueberries are dry before mixing them in to prevent them from sinking.

Storage and Freezing

This Blueberry Lemon Breakfast Loaf can be stored at room temperature for up to 3 days, wrapped tightly in plastic wrap. To keep it fresh longer, consider refrigerating it, where it can last for about a week. If you don’t plan to finish it within that time, this loaf freezes beautifully. Wrap it securely in plastic wrap and aluminum foil, and it will stay fresh for up to 3 months. Just thaw at room temperature when you’re ready to enjoy it again.

For those who like to meal prep, you can make extra loaves to freeze. Consider slicing the loaf first, so you can grab as many slices as you need without defrosting the entire loaf. This makes it incredibly convenient for quick breakfasts throughout the week—just pop a slice in the toaster for a warm treat.

Serving Suggestions

This breakfast loaf is delicious on its own, but you can elevate it further with a few serving ideas. Spread a thin layer of cream cheese or lemon curd on each slice for a delightful twist that complements the lemon flavor. Alternatively, serve it alongside Greek yogurt topped with additional blueberries for a balanced breakfast.

For a more festive occasion, consider serving the loaf with a side of fresh fruit salad or a dollop of whipped cream. The contrasts in texture and flavor—creamy, sweet, and citrusy—create a beautiful presentation perfect for brunch gatherings or weekend indulgences.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just toss them in a bit of flour before adding to the batter to prevent them from sinking.

→ How should I store the loaf?

Store the loaf in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.

→ Can I make this recipe gluten-free?

Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend.

→ What can I serve with this loaf?

This loaf pairs beautifully with butter, cream cheese, or a dollop of yogurt.