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 sugar; 2 large eggs; 1 teaspoon vanilla extract; ½ cup plain yogurt; 1 tablespoon lemon zest; 1 cup blueberries (fresh or frozen); 1 cup powdered sugar; 1 tablespoon lemon juice; 1 teaspoon lemon zest (optional)

Highlighted under: Artisan Bakes

I love starting my day with a slice of this Blueberry Lemon Breakfast Loaf! The bright zest of lemon paired with sweet, juicy blueberries creates a delightful balance that energizes my mornings. Every bite is infused with a homemade charm that reminds me of sunny breakfasts. The aroma wafting from the oven while this loaf bakes is simply irresistible, making it an ideal treat for family gatherings or a quiet morning at home. Plus, the recipe is straightforward, making it a go-to for anyone who loves baked goods.

Created by

Lucy Price

Last updated on 2026-02-10T17:33:36.593Z

When I first experimented with this Blueberry Lemon Breakfast Loaf, I knew I wanted something that screamed breakfast comfort while being packed with flavor. After several trials, I discovered that adding a touch of yogurt made the loaf incredibly moist and tender. The fresh lemon zest brightens up the dish, elevating it beyond typical breakfast breads.

What sets this loaf apart is the delightful layer of lemon icing that glazes the top. It's a small step that delivers a big impact! I love serving it slightly warm, allowing the icing to melt just a bit while I sip my morning coffee. Trust me, this will become a staple in your morning routine!

Why You'll Love This Recipe
Zesty lemon flavor perfectly complements the sweetness of fresh blueberries
Moist and tender texture that keeps you coming back for more
Easy to make with simple ingredients, perfect for any skill level

Perfecting the Texture

Achieving the right texture is crucial for this Blueberry Lemon Breakfast Loaf. You want it to be moist yet crumbly, which is accomplished by accurately measuring your ingredients. Use a kitchen scale for precise measurements, especially for the flour. Overpacking the flour can lead to a dense loaf. Additionally, the presence of yogurt adds moisture and tenderness, so resist the temptation to substitute it with sour cream or milk, as it may result in different moisture levels.

When mixing the batter, be careful not to overmix after adding the dry ingredients. A gentle fold is ideal, as it keeps air in the batter, which contributes to a light and airy loaf. Overmixing can develop the gluten, resulting in a tougher texture. Aim for just combined—it's perfectly fine if there are a few small streaks of flour remaining.

Flavor Enhancements

The combination of lemon zest and blueberries creates a refreshing flavor profile, but feel free to explore variations based on your taste preferences. For example, you could add a teaspoon of poppy seeds for added texture and a hint of nuttiness. Alternatively, consider substituting the blueberries with raspberries or chopped strawberries for a fruity twist. Just remember that any substitutions may affect the baking time slightly, so keep an eye on the loaf as it bakes.

You can also intensify the lemon flavor by adding a teaspoon of lemon extract in addition to the zest. This will provide a more robust citrus profile, ideal for those who truly love the zing of lemon. Always taste your batter before pouring it into the pan—this way, you can adjust the sweetness or acidity to perfection.

Ingredients

Gather these ingredients before you start:

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 sugar
2 large eggs
1 teaspoon vanilla extract
½ cup plain yogurt
1 tablespoon lemon zest
1 cup blueberries (fresh or frozen)

For the icing

1 cup powdered sugar
1 tablespoon lemon juice
1 teaspoon lemon zest (optional)

Ensure all ingredients are at room temperature for best results.

Instructions

Follow these simple steps to create your Blueberry Lemon Breakfast Loaf:

Preheat the oven

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

Mix dry ingredients

In a medium bowl, combine the flour, baking powder, baking soda, and salt. Whisk together and set aside.

Cream butter and sugar

In a large bowl, cream together the softened butter and sugar until light and fluffy. This should take about 3-4 minutes.

Add eggs and yogurt

Beat in the eggs one at a time, then mix in the vanilla extract and yogurt until well combined.

Combine mixtures

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Gently fold in the lemon zest and blueberries.

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.

Make the icing

While the loaf cools, whisk together the powdered sugar, lemon juice, and additional zest (if using) until smooth.

Glaze the loaf

Once the loaf is cool, drizzle the icing over the top. Allow it to set before slicing and serving.

Serve the loaf at room temperature or slightly warm. Enjoy!

Pro Tips

For an extra burst of flavor, consider adding a handful of chopped nuts or a sprinkle of cinnamon to the batter.

Storage Tips

To keep your Blueberry Lemon Breakfast Loaf fresh, store it at room temperature in an airtight container. It will stay moist for up to 3 days. If you want to extend its lifespan, consider wrapping it tightly in plastic wrap and placing it in the freezer. Properly frozen, it can last up to three months. When you're ready to enjoy a slice, simply thaw it at room temperature or warm it in the oven for a few minutes at 300°F (150°C) to reinvigorate its moisture.

When storing leftovers, you might notice the icing can get a bit sticky. If this happens, you can add a light dusting of powdered sugar before serving. This not only rejuvenates the appearance but also gives an extra sweet touch that complements the lemony flavors.

Serving Suggestions

This Blueberry Lemon Breakfast Loaf pairs wonderfully with a dollop of whipped cream or a side of Greek yogurt topped with fresh berries. Adding a sprinkle of toasted almonds can introduce a delightful crunch, making each bite more exciting. For a more indulgent option, consider serving a slice alongside a warm cup of tea or coffee to start your morning on a cozy note.

If you’re serving this loaf for guests, consider slicing it thin and arranging it on a platter with additional fresh blueberries and lemon wedges. This presentation not only looks appealing but also invites guests to enjoy the loaf with an extra squeeze of fresh lemon juice, enhancing those bright flavors.

Questions About Recipes

→ Can I use other fruits instead of blueberries?

Yes, raspberries or blackberries work well in this recipe too!

→ How should I store the leftover loaf?

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

→ Can I freeze the loaf?

Absolutely! Wrap it tightly in plastic wrap and foil, then freeze for up to 3 months.

→ What can I substitute for yogurt?

You can use sour cream or buttermilk as a good substitute for yogurt.