Description
Blueberry Lemon Breakfast Bread is a moist and tender quick bread bursting with fresh blueberries and bright lemon zest. Perfect for breakfast, brunch, or an afternoon treat, this easy homemade loaf delivers a sweet and tangy flavor with a soft crumb and bakery-style texture.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 2 tablespoons fresh lemon juice
- 1/2 cup milk
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh blueberries (or frozen, unthawed)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a standard 9×5-inch loaf pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract, lemon zest, and lemon juice.
- Gradually add the dry ingredients to the wet mixture, alternating with milk. Mix just until combined; do not overmix.
- Toss blueberries lightly with a teaspoon of flour, then gently fold them into the batter.
- Pour batter into the prepared loaf pan and smooth the top evenly.
- Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Tent loosely with foil if the top browns too quickly.
- Cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely before slicing.
Notes
- Do not overmix the batter to maintain a soft and tender crumb.
- If using frozen blueberries, add them directly from the freezer without thawing.
- For extra moisture, substitute 1/4 cup butter with Greek yogurt or sour cream.
- Add a simple lemon glaze made with powdered sugar and lemon juice for added sweetness.
- Store tightly wrapped at room temperature for up to 3 days or freeze slices individually for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 170mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 55mg
Keywords: Blueberry Lemon Breakfast Bread, lemon blueberry loaf, blueberry lemon quick bread, lemon breakfast bread, homemade sweet bread, brunch bread recipe