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 tsp baking powder; 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup unsalted butter, melted; 2 large eggs; 1/2 cup buttermilk; Zest of 1 lemon; 1 cup fresh blueberries; 1 tsp vanilla extract; 1 cup powdered sugar; 2-3 tbsp lemon juice

Highlighted under: Sweet Recipes

I absolutely love starting my day with a slice of freshly baked Blueberry Lemon Breakfast Bread! The vibrant flavor of blueberries combined with the zing of lemon creates a delightful morning treat that is both satisfying and uplifting. This recipe has become a staple in my kitchen, and I find it perfect for those special brunch gatherings or just a cozy morning at home. It’s easy to whip up, and the aromas that fill the kitchen while it bakes are simply irresistible!

Created by

Cressida Northwood

Last updated on 2026-01-24T09:53:34.516Z

When I first decided to create a recipe for Blueberry Lemon Breakfast Bread, I wanted something that captured the essence of summer while being easy to bake any time of the year. Using fresh blueberries added a burst of flavor, while the lemon zest brought out a brightness that makes each bite refreshing. I experimented with different ratios of sugar and lemon juice until I struck the perfect balance, ensuring the sweetness complemented the tartness without overpowering it.

One significant tip I discovered is to fold the blueberries gently into the batter to prevent them from breaking apart and turning the bread a vibrant purple. This not only keeps the bread looking beautiful but also retains the delightful explosion of blueberries in each slice. Trust me, this bread is best enjoyed warm, perhaps with a smear of butter or a drizzle of honey!

Why You'll Love This Recipe
Bright, zesty flavor that invigorates your mornings
Simple ingredients that you likely already have at home
Perfectly moist and fluffy texture every time

Understanding the Ingredients

Each ingredient in this Blueberry Lemon Breakfast Bread plays a crucial role in achieving the perfect texture and flavor. For instance, buttermilk not only adds moisture but also reacts with the baking soda to create a lighter, fluffier crumb. If you don’t have buttermilk on hand, you can easily make a substitute by mixing ½ cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for about 5 minutes before using it in your recipe.

Blueberries add a burst of natural sweetness and a pop of color, but fresh is best for this recipe. If you only have frozen blueberries, be sure to toss them with a teaspoon of flour before folding them into the batter. This helps prevent them from sinking to the bottom during baking and keeps your batter evenly mixed. The zest of the lemon not only enhances the flavor but also adds a lovely aroma that fills your kitchen while baking.

Baking Tips for Success

To ensure your bread rises beautifully, make sure your baking powder and baking soda are fresh; they are essential for that fluffy texture. An easy test is to mix a teaspoon of baking powder with hot water—if it bubbles, it’s still good! Similarly, when combining your wet and dry ingredients, mix gently until just combined. Overmixing can result in a dense texture, so don’t be tempted to stir for perfection.

While baking, keep an eye on the bread; the aroma alone should give you a hint of its progress. Check for doneness by inserting a toothpick into the center—if it comes out clean or with a few moist crumbs, it’s ready. If the top browns too quickly, you can lightly cover it with aluminum foil to prevent burning while the inside finishes cooking.

Ingredients

For the Bread

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

For the Glaze

1 cup powdered sugar
2-3 tbsp lemon juice

Instructions

Directions

Preheat the Oven

Preheat your oven to 350°F (175°C) and grease a loaf pan with butter or non-stick spray.

Mix the Dry Ingredients

In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt. Whisk until well blended.

Combine the Wet Ingredients

In another bowl, whisk together the melted butter, eggs, buttermilk, lemon zest, and vanilla extract until smooth.

Combine Wet and Dry Mixtures

Pour the wet mixture into the dry ingredients and stir gently until just combined. Be careful not to overmix.

Fold in Blueberries

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

Bake the Bread

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

Prepare the Glaze

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

Cool and Glaze

Once baked, allow the bread to cool for 10 minutes in the pan before transferring it to a wire rack. Drizzle the lemon glaze over the bread once it is fully cooled.

Enjoy!

Pro Tips

For an extra burst of flavor, consider adding a handful of poppy seeds to the batter or enjoying the bread with a scoop of whipped cream cheese for a delicious twist.

Storage and Make-Ahead Tips

This Blueberry Lemon Breakfast Bread can be made ahead of time and stored for later enjoyment. Once baked and cooled, wrap it tightly in plastic wrap or aluminum foil. This will keep it moist and flavorful for up to three days at room temperature or for a week in the refrigerator. If you want to store it for even longer, consider freezing individual slices. Wrap each slice in plastic wrap and place them in an airtight container; they can be frozen for up to three months.

When you're ready to enjoy a slice, simply remove it from the freezer and allow it to thaw at room temperature. You can also pop it in the microwave for a few seconds to warm it up, or place it in a toaster for a crispy outer layer. I love enjoying a slice fresh with a pat of butter or a drizzle of honey for an extra touch of indulgence!

Creative Variations

While the classic blueberry and lemon combination is delightful, you can easily customize this recipe to suit your taste. For a nutty flavor and added crunch, consider folding in ½ cup of chopped walnuts or pecans along with the blueberries. Alternatively, you could swap out the blueberries for raspberries or cranberries, adjusting the sugar slightly to balance the tartness of these berries.

You can also enhance the glaze by adding a splash of vanilla extract or even a hint of almond extract for an unexpected twist. If you prefer a less sweet glaze, you can reduce the amount of powdered sugar and increase the lemon juice to create a tangier topping. Experimenting with flavors is all part of the fun and creativity in baking!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries; however, make sure to add them straight from the freezer to prevent them from bleeding into the batter.

→ How should I store leftover bread?

Store any leftover bread in an airtight container at room temperature for up to three days. You can also freeze it for up to three months.

→ Can I replace buttermilk with regular milk?

Yes, if you don't have buttermilk, you can substitute with regular milk mixed with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes to curdle.

→ What can I add for more flavor?

Consider adding spices like cinnamon or nutmeg to the batter, or try using lemon extract for a stronger lemon flavor.