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 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; ½ cup sour cream; 1 tablespoon lemon zest; 1 cup fresh blueberries; 1 cup powdered sugar; 2 tablespoons lemon juice

Highlighted under: Sweet Creations

I absolutely adore starting my day with a slice of blueberry lemon breakfast loaf. The bright, zesty flavor of lemon combined with the juicy sweetness of fresh blueberries creates a delightful morning treat. This loaf is incredibly easy to whip up and makes my kitchen smell amazing. Whether enjoyed with a cup of coffee or as a quick breakfast on the go, it's a recipe I keep coming back to. Plus, it’s made with simple ingredients I often have on hand, making it a perfect choice for a spontaneous baking session.

Created by

Piper Andrews

Last updated on 2026-02-15T07:13:36.686Z

During one of my weekend baking adventures, I decided to pair blueberries with lemon to create a breakfast loaf that’s both bright and satisfying. It was an experiment that turned out to be a wonderful surprise! I learned that balancing the sweetness of the blueberries with the tartness of the lemon is key, and it really elevates this loaf above the ordinary.

One tip I gathered along the way is to use fresh lemon zest; it makes a world of difference in flavor. I also recommend allowing the loaf to cool completely before slicing, as it helps the texture set nicely and makes serving easier!

Why You Will Love This Recipe
Bright and refreshing flavor combination of lemon and blueberries
Moist and tender texture that's perfect for breakfast or snacks
Easy to make with simple ingredients you likely have at home

Mastering the Perfect Loaf Texture

Achieving the perfect moist and tender texture in your blueberry lemon breakfast loaf relies heavily on the creaming process. When you cream the softened butter and sugar, ensure your mixture becomes light and fluffy—this typically takes about 3-5 minutes at medium speed using an electric mixer. Don't rush this step, as it incorporates air that helps the loaf rise beautifully and creates a softer mouthfeel.

Another critical factor is the mixing method when you incorporate the dry ingredients. Overmixing can lead to a dense loaf; therefore, aim to mix just until combined. Using a spatula or a wooden spoon helps prevent overmixing. You want to see some small lumps of flour and sour cream; this is perfectly fine and helps air pockets form as the loaf bakes.

Ingredient Insight: Why Fresh Matters

Using fresh blueberries is essential for this breakfast loaf. Frozen berries can release excess moisture, which might make the batter too wet and affect the baking time. If you only have frozen blueberries, consider tossing them in a tablespoon of flour before adding them to the batter. This helps absorb some moisture and keeps them from sinking to the bottom of the loaf during baking.

The role of lemon zest cannot be overstated. It adds a bright, aromatic quality that elevates the loaf, balancing the sweetness of the blueberries. If you don’t have fresh lemons, consider using a high-quality bottled lemon extract, but reduce the amount to avoid overpowering the batter. Just a teaspoon can bring that zesty flavor without making the loaf overly sour.

Ingredients

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
½ cup sour cream
1 tablespoon lemon zest
1 cup fresh blueberries

For the Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice

Instructions

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Cream Butter and Sugar

In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. This should take about 3-5 minutes.

Combine with Eggs and Vanilla

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

Add Flour Mixture and Sour Cream

Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.

Fold in Blueberries

Gently fold in the blueberries, being careful not to break them.

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.

Cool and Prepare Glaze

Let the loaf cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely. For the glaze, whisk together powdered sugar and lemon juice until smooth.

Glaze the Loaf

Once the loaf is cool, drizzle the lemon glaze over the top before slicing.

Enjoy!

Pro Tips

To keep the blueberries from sinking, you can toss them in a little flour before folding them into the batter. This will help them distribute more evenly in the loaf.

Storage Tips for Your Breakfast Loaf

To maximize freshness, store your cooled blueberry lemon breakfast loaf in an airtight container at room temperature. It should stay delicious for about 2-3 days. If you won't finish it that quickly, consider wrapping it tightly in plastic wrap and then in foil before freezing. This helps prevent freezer burn and maintains its moisture. It can last up to 3 months in the freezer.

When you're ready to enjoy a slice from the freezer, place the loaf in the refrigerator overnight to thaw. If you're short on time, you can also microwave a slice for about 20-30 seconds to heat it quickly. Pair it with a pat of butter or a dollop of cream cheese for an extra treat.

Serving Suggestions

While the blueberry lemon breakfast loaf is fantastic on its own, you can elevate your serving experience with some fresh accompaniments. A drizzle of additional lemon glaze on individual slices provides an extra zing. For a heartier breakfast option, serve warm slices alongside Greek yogurt and a sprinkle of granola for added texture and protein.

Consider using this loaf as a base for French toast. Just slice thick pieces, dip them in a mixture of eggs and milk, and cook on a griddle until golden brown. Serve with fresh berries on top for a visually appealing and delicious brunch option.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just fold them directly into the batter without thawing to avoid excess moisture.

→ How should I store leftovers?

Store leftovers in an airtight container at room temperature for up to three days or in the refrigerator for up to a week.

→ Can I make this gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend, but the texture may vary a bit.

→ Can I add nuts to the recipe?

Yes, chopped walnuts or pecans would be a great addition! Just fold them in along with the blueberries.