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 cup granulated sugar; 1 tablespoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 1 cup milk; 2 large eggs; 1 tablespoon lemon zest; 1 cup fresh blueberries

Highlighted under: Modern Cooking

I love starting my day with a slice of this Blueberry Lemon Breakfast Bread. The combination of fresh blueberries and zesty lemon creates a burst of flavor that brightens up any morning. It’s easy to make, and the aroma while it bakes is simply irresistible. I enjoy serving it warm with a pat of butter, which adds a delightful richness. This recipe has become a favorite in my household, and I can’t wait for you to try it too!

Created by

Saskia Morton

Last updated on 2026-01-24T10:09:34.291Z

When I first experimented with this Blueberry Lemon Breakfast Bread, I was amazed at how effortlessly the flavors came together. The tartness of the lemon enhances the sweetness of the blueberries, making it a perfect morning treat. I made sure to use fresh, plump berries for the best results; frozen berries can work, but they might make the bread too wet.

Baking this bread follows a simple method that involves mixing the wet ingredients separately from the dry, ensuring an even texture. It’s essential to not overmix the batter to keep the bread light and fluffy. Trust me, the end result is a fragrant loaf that begs to be enjoyed with coffee or tea!

        Why You'll Love This Recipe
        The perfect balance of sweetness and tanginess.
Moist crumb with bursts of juicy blueberries.
Ideal for breakfast or a midday snack.

      

The Role of Ingredients

Each ingredient in this Blueberry Lemon Breakfast Bread plays a crucial role in both texture and flavor. The all-purpose flour provides structure, allowing the bread to rise beautifully while maintaining a tender crumb. The sugar not only sweetens the bread but also helps create that delightful crust. The addition of baking powder is essential for leavening, ensuring your loaf rises adequately and achieves a light, airy texture.

Lemon zest is a small but mightily impactful ingredient; it offers a burst of citrus flavor that complements the sweetness of the blueberries. When mixing, be sure to use fresh blueberries, as their juicy bursts will elevate the flavor profile. Overmixing can lead to a dense loaf, so fold gently when incorporating blueberries to retain their shape and juice.

Tips for a Perfect Bake

When baking, monitoring the oven temperature is crucial. Every oven has slight discrepancies, so yours might cook faster or slower. Start checking your bread at 45 minutes; a toothpick inserted in the center should come out clean or with a few moist crumbs for the perfect doneness. Keep an eye out for the top, which should be golden brown for visual cues of readiness.

Cooling is another vital step. Allow the bread to cool for 10 minutes in the pan to set the structure before transferring it to a wire rack. This prevents sogginess on the bottom while ensuring it remains moist throughout. If you plan to serve it later, wrap the cooled bread in plastic wrap to retain freshness or slice it and freeze for future enjoyment.

Ingredients

For the Bread

2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, melted
1 cup milk
2 large eggs
1 tablespoon lemon zest
1 cup fresh blueberries

Make sure all ingredients are at room temperature for even mixing.

Instructions

Preheat the Oven

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

Mix Dry Ingredients

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

Combine Wet Ingredients

In another bowl, combine melted butter, milk, eggs, and lemon zest until well blended.

Combine Mixtures

Pour the wet mixture into the dry ingredients, stirring gently until just combined. Fold in the blueberries carefully.

Bake the Bread

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

Cool and Slice

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

Enjoy your freshly baked Blueberry Lemon Breakfast Bread!

Pro Tips

For an extra zesty flavor, add a glaze of powdered sugar mixed with lemon juice on top after the bread cools.

Serving Suggestions

This Blueberry Lemon Breakfast Bread is versatile and can be served in various ways. For a delightful breakfast, enjoy it warm with a pat of butter or a drizzle of honey. You can also top it with cream cheese or ricotta for a creamier texture paired with the fresh fruit flavors. If you’re feeling indulgent, consider adding a lemon glaze made from powdered sugar and lemon juice for an extra zesty touch.

It also makes for a great midday snack! Pair it with a cup of tea or coffee to elevate your afternoon break. The flavors of lemon and blueberry naturally complement both beverages, creating a refreshing and satisfying treat.

Storage and Variations

If you have leftovers, store the bread in an airtight container at room temperature for up to three days or in the fridge for about a week. To keep it fresh longer, slice and freeze individual portions. Wrap each slice in plastic wrap and store them in a freezer-safe bag. When you're ready to enjoy a slice, simply thaw it at room temperature or pop it in the toaster for a quick warm-up.

Feel free to experiment with variations too. Try adding nuts for a crunchy texture or substitute half the blueberries with raspberries for a different twist. You can also replace regular milk with almond or oat milk to make it dairy-free. These slight changes can impart a new dimension to this already delightful breakfast bread.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, but make sure to add them straight from the freezer to avoid excess moisture.

→ How should I store the bread?

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

→ Can I substitute the butter with oil?

Yes, you can use vegetable oil as a substitute, but melted butter gives it a richer flavor.

→ Is it possible to make this bread gluten-free?

Certainly! Use a gluten-free flour blend to replace the all-purpose flour.