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 tsp baking powder; ½ tsp baking soda; ¼ tsp salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 tsp vanilla extract; ½ cup buttermilk; Zest of 1 lemon; 1 cup fresh blueberries

Highlighted under: Easy Cooking

I fell in love with this Blueberry Lemon Breakfast Loaf the moment I first made it. The zesty lemon combined with sweet, juicy blueberries creates a delightful balance that's perfect for breakfast or brunch. Each bite is moist and bursting with flavor, making it hard to resist having just one piece. Not only is this loaf easy to prepare, but it fills my kitchen with the most incredible aroma as it bakes. Whether served warm or at room temperature, this loaf always brings smiles to my table.

Created by

Xanthe Beaumont

Last updated on 2026-02-01T21:57:35.890Z

I remember the first time I made this loaf; the combination of blueberries and lemon zest was a revelation. Each slice is like a burst of summer, and I always look forward to having it with my morning coffee. One important tip I can share is to ensure your butter is at room temperature. This helps achieve that light, fluffy texture that makes every bite so enjoyable.

Over time, I've experimented with different additions, such as a sprinkle of poppy seeds for crunch or even a lemon glaze on top. But honestly, this recipe in its purest form is simply fantastic. It's adaptable, yet deliciously satisfying just as is!

Why You'll Love This Recipe
Bright and cheerful flavors that awaken your senses
Perfectly moist texture that stays fresh for days
Versatile enough for breakfast, snacks, or dessert

The Role of Blueberries and Lemon

Blueberries not only provide a burst of sweetness to this breakfast loaf, but they also contribute to its moist texture. When fresh blueberries are folded into the batter, they create delightful pockets of juiciness that enhance the overall flavor. Make sure to use ripe blueberries for the best results. If you can’t find fresh blueberries, frozen ones will work as well, but do not thaw them before adding to the batter; this prevents the loaf from becoming overly wet.

Lemon zest is crucial in this recipe as it brings a bright, tangy flavor that balances the sweetness of the blueberries. Use a microplane or fine grater to ensure the zest is finely shaved, releasing the essential oils that enhance the loaf's fragrance. Avoid the bitter white pith, which can detract from the overall flavor profile. If you prefer a more pronounced lemon flavor, consider adding a tablespoon of lemon juice, but be mindful to reduce the buttermilk slightly to maintain the batter's consistency.

Key Techniques for Success

When mixing the batter, the key is to cream the butter and sugar until it's light and fluffy, which should take about 3-5 minutes. This process incorporates air into the mixture, helping the loaf rise and achieve a light texture. Be careful not to overmix once the dry ingredients are added; overmixing can lead to a dense, tough loaf. Gently folding in the blueberries after the batter is combined ensures that they remain intact, adding bursts of juicy flavor without breaking apart.

Baking time is also essential to get that perfect, moist loaf. Begin checking for doneness a few minutes before the 50-minute mark; the loaf is done when the edges are golden brown and a toothpick inserted in the center comes out clean or with just a few crumbs attached. If the top begins to brown too quickly, you can loosely cover it with aluminum foil for the last 15 minutes of baking to prevent burning.

Storage and Serving Suggestions

Once your Blueberry Lemon Breakfast Loaf is cool, you can store it in an airtight container at room temperature for up to three days. If you'd like to keep it longer, consider wrapping it in plastic wrap and freezing it for up to three months. To thaw, leave it at room temperature for a few hours or microwave individual slices on a low setting for a quick treat that tastes fresh-baked.

For serving, this loaf can be sliced thick and served plain, or spread with a pat of softened butter for richness. A light dusting of powdered sugar on top adds a lovely finish for a brunch gathering. You can also pair it with a dollop of whipped cream or yogurt as a delightful dessert alternative. Each of these serving options complements the bright flavors of the blueberry and lemon beautifully.

Ingredients

Gather these fresh ingredients to create a delicious Blueberry Lemon Breakfast Loaf:

Ingredients

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

Make sure to combine everything thoroughly for the best flavor and texture!

Instructions

Follow these easy steps to create your breakfast loaf!

Prepare the Batter

Preheat your oven to 350°F (175°C). In a bowl, whisk together the flour, baking powder, baking soda, and salt. In another large bowl, cream together the softened butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla and lemon zest.

Combine Ingredients

Gradually add the dry ingredients to the wet mixture, alternating with buttermilk. Gently fold in the blueberries, being careful not to overmix.

Bake the Loaf

Pour the batter into a greased loaf pan. Bake for 50 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.

Let the loaf cool completely before slicing for the best texture!

Pro Tips

For an extra touch, consider adding a lemon glaze on top once the loaf has cooled. Mix powdered sugar with a bit of lemon juice until desired consistency is achieved.

Ingredient Substitutions

If you're looking to reduce calories or accommodate dietary restrictions, you can substitute unsweetened applesauce for half of the butter. This swap keeps the loaf moist while cutting down on fat. Alternatively, for a dairy-free version, use a plant-based butter and substitute the buttermilk with a non-dairy milk combined with a teaspoon of vinegar, which mimics the acidity needed in the batter.

For those with gluten sensitivities, all-purpose flour can be replaced with a gluten-free flour blend. However, you may need to add a bit more liquid as gluten-free flours absorb moisture differently. If using a blend that contains xanthan gum, you might not need to make any additional modifications, but always check the packaging for specific ratios.

Variations to Try

For a unique twist on this loaf, try adding a cup of chopped pecans or walnuts for a crunchy texture that complements the soft blueberries. You could also swap the blueberries for strawberries or raspberries to create different seasonal variations. If you're in the mood for spices, consider mixing in a teaspoon of cinnamon or nutmeg to the batter for a warm flavor profile that pairs beautifully with the citrus notes.

If you’re feeling adventurous, drizzle a simple lemon glaze over the loaf once it’s cooled. To do this, mix powdered sugar and lemon juice until smooth and drizzle it over the top. This adds not only sweetness but an extra zesty kick that will make your loaf even more irresistible. A sprinkle of lemon zest on top of the glaze can also enhance the presentation and flavor.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but it's best to toss them in a little flour before adding them to the batter to prevent them from sinking.

→ How do I store the loaf?

Wrap it tightly in plastic wrap and keep it at room temperature for up to 3 days or freeze for longer storage.

→ Can I substitute the buttermilk?

You can use plain yogurt or milk mixed with a teaspoon of lemon juice as a substitute.

→ Is this recipe suitable for vegan diets?

This specific recipe contains eggs and dairy, but you could try replacing them with flax eggs and a non-dairy milk alternative.