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 servings
Ingredients: 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 tablespoon lemon zest; 1/4 cup lemon juice; 1 cup fresh or frozen blueberries

Highlighted under: Clean Eating Kitchen

I absolutely love starting my day with a slice of my Blueberry Lemon Breakfast Loaf. The combination of fresh blueberries and zesty lemon adds a delightful burst of flavor that really perks me up in the morning. Not only is it incredibly easy to make, but the aroma that fills my kitchen while it bakes is simply irresistible. Enjoying a warm slice with a cup of coffee has become one of my favorite morning rituals, and I can't wait for you to experience this delightful treat just as I do!

Created by

Madison Cole

Last updated on 2026-02-01T17:45:36.382Z

When I first experimented with this Blueberry Lemon Breakfast Loaf, I wanted to create something that balanced sweetness with a hint of tartness. The fresh blueberries were the stars of the show, but the lemon zest really elevates the flavor profile, giving it that refreshing kick. I found that using a mix of both fresh and frozen blueberries yields the best texture and moisture.

Another tip I discovered is to let the loaf cool completely before slicing. This not only helps it maintain its shape but also allows the flavors to deepen, making every bite even more delicious. I often enjoy this loaf with a little pat of butter or a dollop of cream cheese for an extra touch!

Why You'll Love This Recipe
The perfect balance of sweet and tangy flavors
Moist, tender crumb that melts in your mouth
Quick to prepare, making it ideal for busy mornings

Mastering the Perfect Texture

One of the keys to achieving the perfect texture in your Blueberry Lemon Breakfast Loaf is proper mixing. When you combine the wet and dry ingredients, be careful to mix just until they come together. Overmixing can lead to a dense loaf due to gluten development. You should aim for a batter that is slightly lumpy with some visible flour remaining, which will provide a tender crumb once baked.

The blueberries add moisture and bursts of flavor, so for best results, try to use fresh berries when possible. If using frozen blueberries, do not thaw them before folding into the batter. This will help preserve their integrity and hydration during baking, preventing the loaf from becoming too soggy. Plus, frozen berries can add a lovely pop of color throughout the loaf!

Flavor Enhancements and Variations

To elevate the flavors of your breakfast loaf, consider adding a touch of almond extract in place of part of the vanilla extract. The subtle nutty flavor pairs beautifully with the lemon and blueberries, offering a unique twist. Additionally, incorporating chopped nuts such as almonds or pecans can add delightful crunch and enhance the overall texture of the loaf.

If you prefer a sweeter loaf, try increasing the sugar slightly or drizzling a lemon glaze over the cooled loaf. To make the glaze, combine powdered sugar with lemon juice until you reach your desired consistency. A touch of zest in the glaze will amplify the lemon flavor and make each slice extra special!

Ingredients

Gather the following ingredients:

Ingredients

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

Make sure to measure the ingredients accurately for the best results.

Instructions

Follow these steps to create your Blueberry Lemon Breakfast Loaf:

Prepare the Oven and Pan

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large bowl, cream the softened butter and sugar until light and fluffy.

Add Eggs and Flavorings

Beat in the eggs, vanilla extract, lemon zest, and lemon juice until well combined.

Combine Ingredients

Gradually mix in the dry ingredients until just combined, then fold in the blueberries gently.

Bake the Loaf

Pour the batter into the prepared loaf pan and bake for 50-60 minutes or until a toothpick comes out clean.

Cool and Serve

Allow the loaf to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Serve this loaf fresh or toasted with your favorite spread!

Pro Tips

For an added touch, consider drizzling a lemon glaze over the cooled loaf to enhance the lemon flavor.

Make-Ahead and Storage Tips

This Blueberry Lemon Breakfast Loaf is fantastic for meal prepping! Once baked and cooled, you can wrap it tightly in plastic wrap and store it in the refrigerator for up to a week. To maintain freshness, I recommend placing a paper towel inside the wrap to absorb excess moisture. Alternatively, if you want to enjoy it later, this loaf freezes beautifully. Slice it and wrap each piece individually before placing them in a freezer bag for up to three months.

When you're ready to enjoy a slice, simply thaw it at room temperature or pop it in the microwave for a few seconds. This way, you’ll have a quick and cheerful breakfast option whenever you need it. I often toast my slices lightly before eating; the warmth enhances the flavors and adds a nice texture.

Troubleshooting Common Issues

If your loaf comes out too dense, it’s likely a result of overmixing the batter or measuring the flour incorrectly. Always use the scoop-and-level method for measuring flour to ensure accuracy. If you feel your loaf is too dry, it could be due to overbaking; make sure to check for doneness a few minutes early by inserting a toothpick in the center—it should come out clean but not dry.

On the other hand, if the loaf is overly moist or soggy, it might be due to excess blueberries or an inaccurate oven temperature. Use an oven thermometer to confirm that your oven is baking at the correct temperature, and reduce the amount of blueberries slightly if you’re using especially large ones.

Questions About Recipes

→ Can I use frozen blueberries?

Yes! Frozen blueberries work well, just make sure to fold them in gently to avoid breaking them.

→ How do I store the leftovers?

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 loaf gluten-free?

Yes, substitute the all-purpose flour with a 1:1 gluten-free baking blend.

→ What can I serve with the loaf?

This loaf pairs beautifully with cream cheese, butter, or a sprinkle of powdered sugar.