Blueberry Lemon Breakfast Loaf

Name: Blueberry Lemon Breakfast Loaf
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Yield: 1 loaf
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 2 large eggs; 1/2 cup plain Greek yogurt; 1 teaspoon vanilla extract; Zest of 1 lemon; 1/4 cup fresh lemon juice; 1 1/2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 cup fresh blueberries (or frozen)

Highlighted under: Balanced Healthy Meals Favorites

I love starting my day with a slice of something delicious, and this Blueberry Lemon Breakfast Loaf hits all the right notes for me. The bright citrus flavor combined with juicy blueberries creates a refreshing and delightful treat that awakens my senses every morning. I enjoy making this loaf in batches, as it’s perfect for sharing with family or friends. It bakes up beautifully and fills my kitchen with a lovely aroma, making it hard to resist having just one slice. Trust me, this is a breakfast staple you’ll want to keep on hand.

Created by

Beatrice Holloway

Last updated on 2026-02-02T01:01:35.684Z

When I first tried this recipe, I was amazed at how simple ingredients could yield such a flavorful loaf. The combination of fresh blueberries and zesty lemon makes each bite a burst of sunshine. I decided to experiment with adding Greek yogurt for moisture, and it turned out to be one of the best decisions. It provides a lovely texture without making the loaf too dense.

One thing I learned while baking this is to be careful not to overmix the batter. Gently folding in the blueberries helps to keep them intact, ensuring they don't burst and color the loaf too much. It's these little techniques that elevate a standard recipe into something truly special.

Why You'll Love This Recipe
Bright fresh flavors that energize your mornings
Moist and fluffy texture that complements the berries
Versatile enough to enjoy for breakfast or as a snack

Understanding the Ingredients

The blend of wet and dry ingredients in this Blueberry Lemon Breakfast Loaf creates a harmonious balance of flavors and textures. The Greek yogurt not only contributes moisture but also adds a subtle tang that pairs perfectly with the zestiness of the lemon and the sweetness of the blueberries. If you're looking to lighten the recipe, consider substituting the butter with applesauce, which will still keep the loaf moist while reducing the fat content.

Fresh blueberries are a star ingredient, but if they're out of season, frozen blueberries work just as well. Just be sure to fold them in gently to avoid bursting. Frozen blueberries may add a bit of extra moisture, so keep an eye on the baking time and check for doneness, as it may take a few minutes longer.

Perfecting Your Baking Technique

When creaming the butter and sugar, aim for a light and fluffy mixture, which typically takes about 2-3 minutes of mixing. This step is crucial as it helps incorporate air into the batter, leading to a lighter texture in the finished loaf. If you notice that your mixture is grainy, continue mixing until it becomes smooth and glossy before adding the eggs.

Overmixing can lead to a dense loaf, so only mix until the dry ingredients are just incorporated. A few small lumps are perfectly acceptable. To prevent the blueberries from sinking to the bottom, you can toss them in a little flour before folding them in. This technique acts as a barrier, helping them to maintain their position in the batter during baking.

Storing and Enjoying Your Loaf

Once the loaf has cooled, you can store it in an airtight container at room temperature for up to 3 days. For longer storage, consider slicing it and wrapping individual slices tightly in plastic wrap, then placing them in a freezer-safe bag. This way, you can enjoy a slice whenever the craving hits! Just pop a frozen slice in the microwave for about 20-30 seconds for a quick treat.

If you want to elevate your breakfast experience, consider serving this loaf with a dollop of whipped cream or a side of yogurt. The creamy texture complements the citrus and berry flavors beautifully. You could even drizzle a simple lemon glaze over the top by combining powdered sugar and lemon juice, adding a delightful sweetness and a glossy finish.

Ingredients

Gather these fresh ingredients for your Blueberry Lemon Breakfast Loaf:

Wet Ingredients

1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/2 cup plain Greek yogurt
1 teaspoon vanilla extract
Zest of 1 lemon
1/4 cup fresh lemon juice

Dry Ingredients

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh blueberries (or frozen)

Make sure to have all these ingredients prepped before you start for a smooth baking process!

Instructions

Let’s bake this delicious loaf!

Preheat the Oven

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

Mix Wet Ingredients

In a large bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, mix in the Greek yogurt, vanilla extract, lemon zest, and lemon juice until well combined.

Combine Dry Ingredients

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

Mix Together

Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

Fold in Blueberries

Gently fold in the blueberries, taking care not to burst them.

Bake the Loaf

Pour the batter into the prepared loaf pan and smooth the top. Bake in the preheated oven for about 50 minutes, or until a toothpick inserted into 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. Slice and enjoy it warm or at room temperature!

Enjoy this delightful loaf over breakfast with a cup of coffee or tea!

Pro Tips

For an extra burst of flavor, try adding a sprinkle of poppy seeds or a lemon glaze on top once the loaf has cooled.

Common Troubleshooting Tips

If your loaf doesn't rise as expected, it's likely due to expired baking powder or baking soda. Always check the expiration dates on your leavening agents to ensure they are fresh. Additionally, make sure not to open the oven door prematurely while baking, as this can cause the loaf to collapse. A good rule of thumb is to wait until the last 10 minutes for a peak.

Should you find the crust too dark before the center is fully cooked, you can tent the loaf with aluminum foil halfway through baking. This will allow the loaf to continue cooking without burning the top, ensuring the inside stays moist and fluffy.

Variations to Try

This recipe is adaptable; consider adding chopped nuts like walnuts or pecans for added crunch and flavor. Alternatively, you can incorporate spices such as cinnamon or nutmeg for a warm, aromatic twist. If you prefer a different fruit, raspberries or blackberries could work well, adjusting the sugar slightly depending on the fruit's natural sweetness.

For a lower-sugar option, use a sugar substitute such as monk fruit sweetener. Keep in mind that it may alter the texture slightly, so you might need to adjust the quantity based on the product's guidelines. This loaf can also be transformed into mini loaves, which are perfect for portion control and make great gifts!

Questions About Recipes

→ Can I use frozen blueberries?

Yes, you can use frozen blueberries! Just add them directly to the batter without thawing.

→ How should I store leftovers?

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

→ Can I substitute the Greek yogurt?

Yes, you can substitute Greek yogurt with sour cream or buttermilk if needed.

→ Is this recipe freezer-friendly?

Absolutely! Wrap the cooled loaf tightly in plastic wrap and foil, and it will keep well in the freezer for up to 3 months.