Blueberry Lemon Breakfast Loaf

Name: Blueberry Lemon Breakfast Loaf
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 1 loaf
Ingredients: 1 ½ cups all-purpose flour; 1 teaspoon baking powder; ½ teaspoon baking soda; ¼ teaspoon salt; ½ cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup sour cream; 2 cups fresh blueberries; Zest of 1 lemon; 2 tablespoons lemon juice

Highlighted under: Homemade Baking Ideas

I love starting my mornings with a slice of freshly baked Blueberry Lemon Breakfast Loaf. Bursting with juicy blueberries and the zesty brightness of lemons, it’s a delightful way to kick off the day. I enjoy this loaf warm, toasted, or simply on its own with a cup of coffee. It’s not only delicious but also easy to make, bringing a sweet, tangy flavor to the breakfast table. This loaf invites you to savor every bite and makes even the busiest mornings feel a bit more special.

Created by

Isolde Bennett

Last updated on 2026-02-15T06:29:36.172Z

When I first made this Blueberry Lemon Breakfast Loaf, I was blown away by how the simple combination of ingredients transformed into something so flavorful. The key is to use fresh blueberries, which add a burst of sweetness that complements the zesty lemon perfectly. I also love how the loaf retains its moistness, even a few days after baking.

Another tip I discovered is to zest the lemon finely to ensure that the lovely lemon aroma infuses every slice. It’s these little details that elevate the loaf from ordinary to extraordinary. Trust me; this recipe is going to become a staple in your breakfast rotation!

Why You'll Love This Recipe
The perfect balance of sweet blueberries and tangy lemon
Moist texture that stays fresh for days
Great for breakfast, brunch, or as a midday snack

Mastering the Techniques

To achieve the perfect texture in your Blueberry Lemon Breakfast Loaf, it's crucial to cream the butter and sugar thoroughly. This step incorporates air into the mixture, contributing to a light, tender loaf. Aim for a fluffy consistency that is pale in color, which can take about 2-3 minutes of mixing on medium speed. Be sure to scrape down the bowl periodically to ensure even incorporation.

When folding in the blueberries, take care to gently mix them into the batter to avoid crushing them. This preserves their structure and helps maintain the beautiful bursts of flavor throughout the loaf. If you find your blueberries are sinking, toss them in a bit of flour before adding them to the batter; this trick helps suspend them better and keeps them evenly distributed.

Ingredient Insights

Each ingredient in this loaf plays an essential role in creating the delightful balance of flavors and textures. The sour cream contributes moisture and helps achieve that tender crumb, while the lemon juice and zest brighten the overall profile with a refreshing zing. If you happen to run out of sour cream, plain yogurt can be used as a suitable substitute without sacrificing moisture.

For the blueberries, while fresh berries are recommended for the best flavor and juiciness, frozen blueberries can be used in a pinch. Just be sure to add them directly from the freezer to avoid excess moisture entering the batter. Additionally, consider using lemon extract for an intensified lemon flavor, especially if you’re a lemon lover like me!

Storage and Serving Suggestions

To keep your Blueberry Lemon Breakfast Loaf fresh, wrap it tightly in plastic wrap once it has completely cooled. Stored this way, it can last at room temperature for up to three days and up to a week in the refrigerator. If you want to enjoy it for longer, consider freezing individual slices. Wrap each slice well and place them in an airtight container; they can be frozen for up to three months.

When serving, I recommend toasting slices for a few minutes for an extra layer of warmth and texture. It pairs wonderfully with a pat of butter or a dollop of cream cheese, enhancing the loaf's tart and sweet characteristics. For a breakfast treat, serve alongside fresh fruit and a cup of tea or coffee, allowing you to relish in the flavors of this delightful loaf.

Ingredients

For the loaf:

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

Instructions

Preparation Steps

Preheat the oven

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

Mix dry ingredients

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

Cream butter and sugar

In another bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition, along with the vanilla extract.

Combine mixtures

Gradually add the dry ingredients to the butter mixture, alternating with sour cream. Fold in the blueberries, lemon zest, and lemon juice.

Bake the loaf

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

Cool and serve

Let the loaf cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice and enjoy!

Enjoy!

Pro Tips

For an extra touch, sprinkle some coarse sugar on top of the loaf before baking for a lovely crunch.

Troubleshooting Common Issues

If your loaf comes out denser than expected, it may be a sign of overmixing the batter. After blending the wet and dry ingredients, mix just until combined to avoid developing too much gluten. Another common issue is the loaf not rising properly, which could be due to expired baking powder or baking soda. Always check the expiration dates before baking to ensure your leavening agents are still effective.

In case the top of your loaf is browning too quickly while baking, consider covering it loosely with aluminum foil halfway through the baking time to prevent over-browning while allowing it to cook through. Similarly, if you notice the edges starting to pull away from the pan but the center remains unset, your oven may be running hot. An oven thermometer can help you calibrate the temperature more accurately.

Flavor Variations to Try

Feel free to experiment with this recipe by adding other fruits or flavorings. Chopped walnuts or pecans can add a delightful crunch, complementing the soft texture of the loaf. For a tropical twist, consider incorporating diced pineapple or even shredded coconut, enhancing the freshness with a new taste profile. Just remember that adding wet ingredients may require adjusting the baking time slightly.

For those who love spices, adding a teaspoon of cinnamon or nutmeg can create a warm, inviting aroma and flavor that pairs well with lemon and blueberries. You could also substitute the granulated sugar with brown sugar for a richer flavor or try using honey or maple syrup for a different sweetness profile, letting your creativity shine through this adaptable loaf.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries. Just do not thaw them beforehand; add them directly to the batter.

→ How do I store the loaf?

Keep the loaf in an airtight container at room temperature for up to 3 days. It can also be refrigerated for longer storage.

→ Can I make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.

→ What can I serve this loaf with?

This breakfast loaf pairs wonderfully with butter, cream cheese, or even a light dusting of powdered sugar.