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: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; Zest of 1 lemon; ½ cup fresh lemon juice; 1 ½ cups fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Classic Cakes & Desserts

I love starting my day with a slice of Blueberry Lemon Breakfast Loaf! The burst of tangy lemon paired with juicy blueberries creates a delightful flavor that brightens every morning. This recipe is straightforward, making it perfect for busy days, and it fills my kitchen with an irresistible aroma as it bakes. Enjoying a warm slice with a cup of coffee or tea is my favorite way to indulge. Plus, it's a great make-ahead option for breakfasts on the go or weekend brunch gatherings.

Created by

Charity Bowen

Last updated on 2026-02-15T03:37:36.311Z

When I first tried making Blueberry Lemon Breakfast Loaf, I was skeptical. Would the lemon overpower the blueberries? But I was pleasantly surprised! The balance of flavors is perfection, and the citrus oil from the lemon zest infuses the loaf with delightful brightness. I recommend using fresh, plump blueberries for the best taste.

Another tip I discovered is to slightly underbake the loaf—the residual heat will continue to cook it, resulting in a moist texture. It’s best enjoyed slightly warm, perhaps with a smear of butter, which melts beautifully on top.

Why You'll Love This Recipe
Bright, zesty flavors that awaken your senses
Moist texture that's perfect for breakfast or brunch
Easy to make with simple ingredients

Key Ingredients and Their Roles

Understanding the ingredients is essential to achieving the perfect Blueberry Lemon Breakfast Loaf. The all-purpose flour provides structure, while the baking powder and baking soda create a light and airy texture. The combination of these leaveners ensures that your loaf rises beautifully, achieving that ideal moistness. Each component plays a critical role, so be sure to measure accurately to maintain balance in the final product.

Lemon zest and juice are the stars of this loaf, providing a bright and zesty flavor. The zest infuses the batter with essential oils that enhance the lemon essence, while the juice adds moisture and a tangy kick. Fresh blueberries not only add natural sweetness and juiciness but also contribute to the overall texture. For the best results, opt for organic blueberries if possible, as they tend to have a richer flavor.

Tips for Perfecting Your Loaf

When preparing the batter, ensure that your butter is softened at room temperature. This step is crucial for properly creaming it with sugar, which should take about 3-5 minutes. The mixture should be light and fluffy to trap air, ensuring a tender crumb. If you're short on time, you can microwave the butter in short bursts for about 10-15 seconds, but be cautious not to melt it.

As you mix in the blueberries, do so gently to prevent them from breaking apart. Overmixing can lead to a dense loaf. If you want to add a touch of color without risking breakage, toss the blueberries in a bit of flour before folding them in. This technique helps them stay suspended in the batter and not sink to the bottom during baking.

Ingredients

Gather these ingredients before you begin:

For the Loaf

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
Zest of 1 lemon
½ cup fresh lemon juice
1 ½ cups fresh blueberries

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Ensure all ingredients are measured accurately for the best results!

Instructions

Follow these steps to create your delicious loaf:

Prepare the Batter

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan. In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a large mixing bowl, cream the softened butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and lemon zest, then mix in the dry ingredients alternately with the lemon juice. Gently fold in the blueberries.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 minutes or until a toothpick inserted in the center comes out clean. Allow the loaf to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Make the Glaze

While the loaf cools, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. Drizzle the glaze over the cooled loaf for a sweet, citrusy finish.

Enjoy your Blueberry Lemon Breakfast Loaf sliced and served warm!

Pro Tips

Using frozen blueberries works well, but don't thaw them before adding to the batter to avoid bleeding. Also, consider adding chopped nuts for extra crunch if you like!

Storage and Make-Ahead Tips

If you're looking to make this loaf ahead of time, it can be stored wrapped tightly in plastic wrap at room temperature for up to three days. For longer freshness, refrigerate it for up to a week. If you prefer to freeze it, wrap it in foil or an airtight container to prevent freezer burn. It will keep well for about three months. Thaw it overnight in the fridge before serving.

For a quick breakfast option, consider slicing the loaf into individual pieces before freezing. This way, you can easily toast a slice in the morning for a warm and comforting start to your day. You can even add a pat of butter or a sprinkle of cinnamon sugar before toasting to elevate the flavor further.

Perfect Pairings and Variations

This Blueberry Lemon Breakfast Loaf pairs wonderfully with a side of Greek yogurt or a dollop of whipped cream. For a refreshing kick, serve it alongside a citrus fruit salad. If you’re entertaining, consider making mini loaves for a brunch gathering—simply bake in smaller 5x3-inch pans for 30-35 minutes instead of a single large loaf.

For variations, feel free to experiment with flavors. Adding a teaspoon of poppy seeds can introduce a delightful crunch, or substitute half the blueberries with raspberries for a tangy twist. You can also infuse the glaze with additional flavors, such as vanilla or almond extract, to create a unique drip over the loaf.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just make sure not to thaw them beforehand.

→ What can I substitute for butter?

You can use coconut oil or a dairy-free butter substitute if you prefer.

→ How long does the loaf last?

The loaf can be stored in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.

→ Can the loaf be made ahead of time?

Absolutely! You can make it a day in advance and store it wrapped tightly to keep it fresh.