Blueberry Lemon Breakfast Bread

Name: Blueberry Lemon Breakfast Bread
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1/4 cup fresh lemon juice; Zest of 1 lemon; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons fresh lemon juice

Highlighted under: Creative Baking Favorites

I absolutely love starting my day with a slice of freshly baked Blueberry Lemon Breakfast Bread. The zesty lemon mingles perfectly with the sweet, juicy blueberries, creating a delightful burst of flavor in every bite. This recipe combines simple ingredients and easy steps, making it achievable even on the busiest mornings. Whether enjoyed with a cup of coffee or served at a brunch gathering, this bread is sure to impress. I can’t wait for you to try this deliciousness and bring a little sunshine to your breakfast table!

Created by

Cassandra Reed

Last updated on 2026-01-24T12:35:34.768Z

As I took my first bite of this Blueberry Lemon Breakfast Bread, I was pleasantly surprised by the balance of flavors. I've experimented with different citrus fruits, but nothing quite compares to the brightness of lemon paired with blueberries. This combination not only elevates the taste but also adds a lovely color to the bread, making it visually appealing.

One key tip I learned is to toss the blueberries in a bit of flour before folding them into the batter. This prevents them from sinking to the bottom during baking, ensuring that each slice is packed with those sweet, tangy bursts of blueberry goodness. Trust me, it makes a world of difference!

Why You'll Love This Recipe
Bright and zesty lemon flavor combined with sweet blueberries
Moist and tender crumb that melts in your mouth
Perfect for breakfast, brunch, or a delicious snack

Understanding the Ingredients

The key to achieving a moist and flavorful Blueberry Lemon Breakfast Bread lies in the quality of your ingredients. Fresh blueberries not only provide natural sweetness but also add moisture, ensuring each bite is juicy. When selecting lemons, look for firm ones with bright yellow skin; they’ll yield more juice and zest. Using unsalted butter allows you to control the salt content, creating a balanced flavor that enhances the sweetness of the sugar and the tartness of the lemon.

Eggs play an essential role in binding the ingredients while contributing to the bread's tender texture. For a fluffier bread, ensure your eggs are at room temperature—they mix more easily into the batter, allowing for a lighter rise. If you want to substitute eggs, consider using unsweetened applesauce (1/4 cup per egg) for a vegan option, but be aware this may change the texture slightly.

Baking Tips for Success

When preparing to bake, make sure to preheat your oven to the right temperature of 350°F (175°C). This step is crucial for even baking; if the oven is not preheated, the bread may not rise properly. Also, consider using an oven thermometer to ensure accuracy, as some ovens can be off by as much as 25°F. If you notice the edges browning too quickly, you can tent the bread with aluminum foil during the last 10-15 minutes of baking to prevent over-browning.

It's important to check for doneness properly. A toothpick inserted into the center of the bread should come out clean or with just a few crumbs. If it comes out wet, give it additional time in the oven, checking every few minutes to avoid overbaking. Overbaking can lead to a dry loaf, which detracts from the intended moist crumb.

Ingredients

For the Bread

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

For the Glaze

1 cup powdered sugar
2 tablespoons fresh lemon juice

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x5-inch loaf pan or line it with parchment paper.

Mix Dry Ingredients

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

Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes.

Add Eggs and Flavorings

Add the eggs, one at a time, mixing well after each addition. Stir in vanilla extract, lemon juice, and lemon zest.

Combine Mixtures

Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, ensuring they are evenly distributed through the batter.

Bake the Bread

Pour the batter into the prepared loaf pan and smooth the top. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

Make the Glaze

While the bread is baking, mix the powdered sugar and lemon juice in a small bowl until smooth. Set aside.

Cool and Glaze

Once baked, remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle the glaze over the cooled bread.

Pro Tips

For an extra hint of flavor, consider adding a teaspoon of almond extract to the batter. Additionally, you can substitute half of the blueberries with raspberries for a delightful twist.

Storage and Serving Suggestions

To store your Blueberry Lemon Breakfast Bread, wrap it tightly in plastic wrap once it has completely cooled. This will help retain its moisture and flavor. It can be kept at room temperature for up to 3 days or in the refrigerator for about a week. If you want to keep it longer, consider slicing the bread and freezing individual pieces, separated by parchment paper, in an airtight container. This way, you can enjoy a slice any time you crave a quick breakfast or snack.

For serving, try toasting a slice lightly to enhance its flavor and texture. You can spread a little butter or cream cheese on top for added richness or serve it alongside fresh berries to continue the burst of fruity flavors. A light dusting of powdered sugar over the glaze just before serving can add a lovely presentation, perfect for brunch occasions.

Flavor Variations

Feel free to experiment with the recipe by adding different ingredients to cater to your taste. For instance, you can substitute half of the blueberries with raspberries or blackberries to create a mixed-berry version. Alternatively, adding a teaspoon of almond extract instead of vanilla can introduce a lovely, nutty undertone that pairs beautifully with the lemon.

If you're looking to boost the nutritional content, consider adding sunflower seeds or chopped nuts to the batter. This will provide a satisfying crunch and additional protein. Just be cautious about the quantity—around 1/2 cup will typically work without weighing down the bread too much.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to thaw and drain them before adding to the batter. Toss them in flour to prevent sinking.

→ How should I store the bread?

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

→ Can I make this recipe gluten-free?

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

→ How can I make this bread sweeter?

You can increase the amount of sugar in the recipe by 1/4 cup for a sweeter bread.