Blueberry Lemon Breakfast Loaf

Name: Blueberry Lemon Breakfast Loaf
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 1 loaf
Ingredients: 1 cup fresh blueberries; 1 tablespoon lemon zest; 1 cup granulated sugar; 1/2 cup unsalted butter, softened; 2 large eggs; 1/4 cup fresh lemon juice; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup buttermilk

Highlighted under: Sugar Bliss

I absolutely love starting my day with a slice of this Blueberry Lemon Breakfast Loaf. The bright, zesty flavor of the lemon pairs beautifully with the burst of blueberries, creating a refreshing morning treat. It's incredibly easy to make, and the aroma that fills the kitchen as it bakes is simply irresistible. Whether I’m enjoying it with a cup of coffee or serving it to guests, this loaf brings a dash of sunshine to my breakfast table. You'll definitely want this delightful recipe in your rotation!

Created by

Quinn Harper

Last updated on 2026-02-10T23:53:36.461Z

As I experimented with different fruit flavors, I stumbled upon the perfect combination of blueberries and lemon. The zest from the lemon not only brightens the flavor but also elevates the natural sweetness of the berries. I loved how simple ingredients transformed into a delicious loaf that feels both indulgent and wholesome.

During one of my baking sessions, I noticed that letting the batter sit for a few minutes before pouring it into the pan really helped develop the flavors. Trust me, this little tip can make all the difference for that perfect rise and texture!

Why You Will Love This Recipe
Zesty lemon balanced with sweet blueberries
Moist and fluffy texture that is simply irresistible
A delightful start to your day, perfect for brunch or coffee breaks

The Importance of Fresh Ingredients

Using fresh blueberries in this recipe not only enhances the flavor but also adds a burst of moisture to the loaf. When selecting blueberries, look for plump, firm berries with a deep blue color. If you have access to organic blueberries, they are a great choice to avoid pesticides. In case fresh blueberries are not available, you can use frozen ones, but make sure to add them directly to the batter without thawing to prevent excessive moisture.

Lemon zest plays a crucial role in this recipe as it provides a concentrated citrus flavor that brightens the loaf. When zesting your lemons, be careful to only take the yellow part of the peel, as the white pith can impart a bitter taste. If you cannot find fresh lemons, packaged lemon zest can be used sparingly, though I recommend using fresh for the best aroma and taste.

Perfecting the Batter

Creaming the butter and sugar together thoroughly is an essential step in achieving a light and fluffy texture. This process incorporates air into the mixture, which helps the loaf rise beautifully in the oven. It’s key to mix until the mixture turns pale and fluffy, which can take about 2-3 minutes with an electric mixer. If you're short on time, you can use a stand mixer with a paddle attachment for a more efficient result.

When it comes to incorporating dry ingredients, it’s important to mix gently. Overmixing can lead to a dense loaf instead of a tender crumb. I find it helpful to use a rubber spatula to fold the ingredients, ensuring that no dry flour remains visible while keeping the batter airy. If you prefer a lighter loaf, consider sifting the flour before measuring to aerate it.

Ingredients

For the Blueberry Lemon Loaf

1 cup fresh blueberries
1 tablespoon lemon zest
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup buttermilk

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan and set aside.

Prepare the Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs, lemon juice, vanilla extract, and lemon zest, mixing until well combined.

Combine Dry Ingredients

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

Mix Together

Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk, mixing until just combined. Gently fold in the fresh blueberries.

Bake

Pour the batter into the prepared loaf pan and smooth the top with a spatula. Bake for about 55 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy your delicious Blueberry Lemon Breakfast Loaf!

Pro Tips

For an extra burst of flavor, consider adding a lemon glaze over the cooled loaf by mixing powdered sugar with lemon juice until you reach desired consistency.

Storage and Make-Ahead Tips

This Blueberry Lemon Breakfast Loaf can be made in advance, making it perfect for busy mornings. Once cooled, wrap the loaf tightly in plastic wrap or aluminum foil, and store it at room temperature for up to 3 days. If you want to store it longer, it freezes beautifully. Simply slice it, then wrap individual pieces in plastic wrap and place them in a freezer-safe bag. It will last up to 3 months in the freezer. To enjoy, just thaw at room temperature or pop a slice in the toaster.

If you're preparing for a brunch, consider making multiple loaves at once to impress your guests. The recipe can easily be doubled. Just ensure you have adequate baking pans and adjust your baking time accordingly. Larger batches may require slightly more time, so always check for doneness with a toothpick before pulling them from the oven.

Serving Suggestions

This loaf is incredibly versatile in how it can be enjoyed. For a delightful breakfast, serve warm slices topped with a spread of cream cheese or butter. You might also drizzle a simple glaze made from powdered sugar and lemon juice over the top for added sweetness and a beautiful finish. I love pairing it with my morning coffee or tea; the flavors complement each other wonderfully.

For a brunch setting, consider adding a fruit salad or yogurt on the side to balance the richness of the loaf. You can also create a twist by turning the loaf into French toast. Just slice it into thick pieces, dip it into an egg mixture, and pan-fry on both sides until golden brown. Top with maple syrup, fresh berries, or a dusting of powdered sugar for an elegant touch.

Questions About Recipes

→ Can I use frozen blueberries instead of fresh?

Yes, you can use frozen blueberries, but do not thaw them before adding to the batter to prevent color bleeding.

→ How should I store the leftover loaf?

Store the loaf in an airtight container at room temperature for up to three days, or refrigerate for a longer shelf life.

→ Can I make this recipe gluten-free?

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

→ Is it possible to add nuts to the recipe?

Yes, feel free to fold in some chopped nuts, such as walnuts or pecans, for added texture.