Blueberry Lemon Breakfast Loaf
Highlighted under: Sweet Oven Stories
When I first made this Blueberry Lemon Breakfast Loaf, I was amazed by how the tartness of the lemon beautifully complemented the sweetness of the blueberries. The aroma wafting through the kitchen was absolutely delightful, and I couldn't wait to slice into it. It's an easy recipe that yields a moist, flavorful loaf perfect for breakfast or an afternoon snack. A drizzle of lemon glaze on top takes it over the top and makes it feel special. Trust me, you'll want this in your morning routine!
The first time I baked this Blueberry Lemon Breakfast Loaf, I was struck by how well the flavors blended together. I had fresh blueberries and zesty lemons in the fridge, and it felt like a match made in heaven. I experimented with adding yogurt to the batter, which gave the loaf a lovely tender crumb while keeping it moist. Each slice was bursting with flavor and left a refreshing taste that kept me coming back for more.
One tip I'd like to share is to toss the blueberries in a little flour before adding them to the batter. This prevents them from sinking to the bottom during baking, ensuring even distribution throughout the loaf. It’s those little tricks that make all the difference in achieving the perfect loaf every time.
Why You Will Love This Recipe
- Bright and refreshing lemon flavor mixed with juicy blueberries
- Perfectly moist texture that keeps well for days
- Quick to prepare, making it ideal for busy mornings
Understanding the Ingredients
The harmony between the blueberries and lemon in this loaf brings a burst of flavor with every bite. Fresh blueberries are essential for this recipe; their natural sweetness and juiciness create a moist texture in the loaf. If you can’t find fresh blueberries, feel free to use frozen ones, but make sure to toss them in a little flour to prevent them from sinking to the bottom during baking.
Lemon zest and juice play pivotal roles in brightening the flavor profile of this loaf. The zest adds aromatic oils that infuse the batter, while the juice contributes acidity, enhancing the overall taste. I recommend using fresh lemons rather than sour bottled juice for the best flavor. The balance of sweetness from the sugar and tartness from the lemon creates a delightful contrast, making each bite refreshing.
Tips for Perfecting Your Loaf
Getting the texture just right can be a challenge. Make sure to cream the butter and sugar until the mixture is light and fluffy—this will incorporate air and help achieve that perfect moist crumb. Avoid overmixing once you add the flour; mix only until the ingredients are just combined to keep the loaf tender.
When baking, it's crucial to check for doneness correctly. Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs, but no wet batter. If your loaf is browning too quickly, cover it loosely with foil in the last 10–15 minutes of baking to prevent burning while ensuring it cooks through.
Serving and Storage Recommendations
This Blueberry Lemon Breakfast Loaf is fantastic served warm or at room temperature. Try it with a light dusting of powdered sugar, or for an extra touch, serve with a dollop of whipped cream or a side of yogurt. It can also be sliced and toasted, which enhances its flavor and texture for a cozy breakfast treat.
For storage, wrap the cooled loaf tightly in plastic wrap and store it at room temperature for up to three days. You can freeze the loaf for longer storage—just ensure it's well-wrapped to prevent freezer burn. To enjoy it later, thaw overnight in the refrigerator, then let it come to room temperature before serving for best taste.
Ingredients
Blueberry Lemon Breakfast Loaf
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup plain yogurt
For the Glaze
Instructions
Prepare the Oven
Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
Mix Dry Ingredients
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Cream Butter and Sugar
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add Eggs and Flavors
Add the eggs, lemon zest, and lemon juice to the butter mixture and mix until combined.
Combine Mixtures
Gradually add the dry ingredients to the wet mixture, alternating with the yogurt until just combined.
Fold in Blueberries
Toss fresh blueberries with a little flour, then gently fold them into the batter.
Bake the Loaf
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
Cool and Glaze
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle with lemon glaze once cool.
For the Glaze
1 cup powdered sugar + 2 tablespoons lemon juice.
Pro Tips
- For an enhanced lemon flavor, consider adding a bit of lemon extract to the batter. Store the loaf in an airtight container to maintain its freshness.
Troubleshooting Tips
If your loaf ends up too dense, it may be a result of overmixing. Remember to mix until the flour is just incorporated and avoid overworking the batter. Properly measuring flour is also important; spoon it into your measuring cup instead of scooping directly to avoid compacting the flour.
On the other hand, if it seems dry, it could be a case of overbaking. Since oven temperatures can vary, I recommend checking the loaf five minutes before the suggested baking time. If you notice it's browning too quickly, use the foil method mentioned earlier to protect the surface while ensuring the inside cooks thoroughly.
Making It Your Own
Feel free to experiment with add-ins; walnuts or pecans can add a nice crunch if you enjoy a bit of texture. You can also substitute the plain yogurt with Greek yogurt for a protein boost and slightly tangier flavor. For a different twist, consider adding poppy seeds for a delightful crunch and visual appeal.
If you're looking for a lower-sugar option, you can reduce the granulated sugar by up to a third without significantly affecting the flavor. Alternatively, consider using honey or maple syrup, although you may need to adjust the wet ingredients slightly to maintain the proper batter consistency.
Making Ahead and Variations
This loaf can easily be made a day in advance, which allows the flavors to develop even further. Just make sure to properly store it as mentioned earlier. You can also double the batch and freeze one loaf for later enjoyment—perfect for those busy mornings when you want a quick breakfast ready to go.
For a seasonal variation, try swapping in different fruits based on what's available, such as raspberries or even diced peaches. Adding herbs like fresh mint or basil can also introduce an unexpected but delightful element to your loaf. Just be careful not to overwhelm the delicate balance of lemon and blueberry.
Questions About Recipes
→ Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure they are thawed and drained to avoid excess moisture.
→ How do I store this loaf?
Store the loaf in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
→ Can I make this gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.
→ Is it possible to add nuts?
Absolutely! Chopped walnuts or pecans would make a great addition to the loaf.
Blueberry Lemon Breakfast Loaf
When I first made this Blueberry Lemon Breakfast Loaf, I was amazed by how the tartness of the lemon beautifully complemented the sweetness of the blueberries. The aroma wafting through the kitchen was absolutely delightful, and I couldn't wait to slice into it. It's an easy recipe that yields a moist, flavorful loaf perfect for breakfast or an afternoon snack. A drizzle of lemon glaze on top takes it over the top and makes it feel special. Trust me, you'll want this in your morning routine!
Created by: Lydia Barrett
Recipe Type: Sweet Oven Stories
Skill Level: Intermediate
Final Quantity: 1 loaf
What You'll Need
Blueberry Lemon Breakfast Loaf
- 1 ½ cups all-purpose flour
- 1 cup fresh blueberries
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- ½ cup plain yogurt
How-To Steps
Preheat your oven to 350°F (175°C) and grease a loaf pan or line it with parchment paper.
In a bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream together the softened butter and sugar until light and fluffy.
Add the eggs, lemon zest, and lemon juice to the butter mixture and mix until combined.
Gradually add the dry ingredients to the wet mixture, alternating with the yogurt until just combined.
Toss fresh blueberries with a little flour, then gently fold them into the batter.
Pour the batter into the prepared loaf pan and bake for 45-50 minutes, or until a toothpick comes out clean.
Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack. Drizzle with lemon glaze once cool.
Extra Tips
- For an enhanced lemon flavor, consider adding a bit of lemon extract to the batter. Store the loaf in an airtight container to maintain its freshness.
Nutritional Breakdown (Per Serving)
- Calories: 250 kcal
- Total Fat: 10g
- Saturated Fat: 6g
- Cholesterol: 40mg
- Sodium: 180mg
- Total Carbohydrates: 37g
- Dietary Fiber: 1g
- Sugars: 20g
- Protein: 4g