This delightful Lemon Blueberry Breakfast Bread is wonderfully moist and packed with vibrant flavors. It’s an ideal recipe for a quick and easy homemade treat, perfect for breakfast, brunch, or an afternoon snack. The simple lemon glaze adds a touch of sweetness and tang that perfectly complements the fruit-filled loaf. Enjoy making this comforting bread that’s sure to be a crowd-pleaser!

Ingredients

For the Bread:

• 1/3 cup (about 75g) unsalted butter, melted and slightly cooled
• 1 cup (200g) granulated sugar
• 3 Tablespoons fresh lemon juice
• 2 large eggs, at room temperature
• 1-1/2 cups (180g) all-purpose flour, plus a little extra for coating blueberries
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 cup (120ml) milk, at room temperature (whole milk or 2% recommended)
• 2 tablespoons grated lemon zest (from 1-2 medium lemons)
• 1 1/4 cup (approximately 170g) fresh or frozen blueberries (do not thaw if frozen)

For the Lemon Glaze:

• 2 tablespoons fresh lemon juice
• 1/3 cup (about 40g) powdered sugar (confectioners’ sugar), or more, if needed, for thickening to desired consistency

Instructions

1. Prepare Your Pan and Oven: Begin by preheating your oven to 350°F (175°C). This ensures the oven is at a consistent temperature for even baking. Prepare a standard 9×5-inch loaf pan by coating it generously with cooking spray. For easier removal and a neat presentation, cut a piece of parchment paper to fit the bottom of the pan, allowing some overhang on the longer sides to create ‘handles.’ Place it in the pan and give it an additional light spray of cooking oil. This step helps prevent sticking and makes lifting the loaf out effortless.
2. Combine Wet Ingredients: In a large mixing bowl, beat together the melted butter, 1 cup of granulated sugar, 3 tablespoons of fresh lemon juice, and the two large eggs until the mixture is light, fluffy, and well combined. Aim for a smooth consistency, ensuring the sugar is adequately dissolved.
3. Add Dry and Wet Alternately: In a separate medium bowl, whisk together the 1-1/2 cups of all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the egg mixture, alternating with the 1/2 cup of milk. Start and end with the dry ingredients (e.g., 1/3 dry, 1/2 milk, 1/3 dry, 1/2 milk, 1/3 dry). Mix until just combined; be careful not to overmix, as this can lead to a tough bread. Overmixing develops gluten too much, resulting in a dense rather than tender crumb.
4. Incorporate Lemon Zest and Blueberries: Gently beat in the 2 tablespoons of grated lemon zest into the batter. This infuses the bread with an incredible aromatic citrus flavor. In a small bowl, lightly toss the blueberries (whether fresh or frozen, do not thaw frozen berries) with just enough of the reserved flour (about 1-2 tablespoons) to lightly coat them. This crucial step helps prevent the blueberries from sinking to the bottom of the pan during baking, ensuring they are evenly distributed throughout the loaf. Carefully fold the floured blueberries into the batter until just distributed.
5. Bake the Loaf: Pour the prepared batter into your meticulously prepared loaf pan. Spread it evenly with a spatula. Bake in the preheated oven for approximately 50 minutes. Baking times can vary, so begin checking for doneness around the 45-minute mark. The bread is ready when a wooden toothpick or a thin knife inserted into the center of the loaf comes out clean or with only a few moist crumbs attached.
6. Cool and Glaze: Once baked, remove the loaf from the oven and let it cool in the pan on a wire rack for 10 minutes. This allows the bread to set and firm up before handling. Meanwhile, prepare the lemon glaze: in a small bowl, whisk together 2 tablespoons of fresh lemon juice and 1/3 cup of powdered sugar until smooth. If the glaze is too thin, add more powdered sugar a teaspoon at a time until you reach your desired drizzling consistency.
7. Final Touches and Enjoy: While the bread is still warm (but after the initial 10-minute cooling), drizzle the lemon glaze generously over the top. You can use a pastry brush to gently spread the glaze evenly for full coverage. Allow the bread to finish cooling completely in the pan on the wire rack before slicing and serving. If you prefer to remove the loaf from the pan entirely before glazing, do so after the 10-minute cooling period, then glaze on the wire rack. Slice into thick pieces and enjoy the vibrant flavors of your homemade Lemon Blueberry Breakfast Bread!

Expert Tips for the Perfect Loaf

• Don’t Overmix: When combining wet and dry ingredients, mix just until no streaks of flour remain. Overmixing develops gluten, which can result in a tough, dense bread instead of a light, tender one.
• Room Temperature Ingredients: Eggs and milk at room temperature emulsify better with the butter and sugar, creating a smoother, more uniform batter and a finer crumb.
• Blueberry Coating: Tossing blueberries in a tablespoon or two of flour before adding them to the batter is crucial. This helps suspend them throughout the loaf, preventing them from sinking to the bottom during baking.
• Zest Wisely: When zesting your lemons, only grate the yellow part of the peel, avoiding the bitter white pith underneath. This ensures pure lemon flavor.
• Testing for Doneness: Ovens vary, so always trust the toothpick test. If the top of your loaf is browning too quickly, you can loosely tent it with aluminum foil for the remaining baking time.
• Cooling is Key: While tempting to slice into a warm loaf immediately, allowing it to cool slightly in the pan helps it set and prevents it from crumbling. Complete cooling also allows the glaze to firm up nicely.

Delicious Variations & Serving Suggestions

• Add Nuts: For an extra layer of texture and flavor, fold in 1/2 cup of chopped walnuts or pecans along with the blueberries.
• Cream Cheese Swirl: For an even richer treat, prepare a simple cream cheese filling (4 oz softened cream cheese, 1/4 cup sugar, 1 egg yolk, 1/2 tsp vanilla) and swirl it into the batter before baking.
• Different Glazes: Instead of a lemon glaze, try a simple vanilla glaze (powdered sugar, milk, vanilla extract) or a delicate almond glaze.
• Other Fruits: Experiment with different berries! Raspberries or chopped strawberries could also work wonderfully in this base recipe.
• Serving Ideas: This bread is fantastic on its own, but also pairs beautifully with a dollop of Greek yogurt, a side of fresh fruit, or a smear of cream cheese. It’s perfect with coffee or tea.

Storage Instructions

• Room Temperature: Store leftover Lemon Blueberry Breakfast Bread tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3-4 days. The glaze will set, but the bread will remain moist.
• Freezing: This bread freezes beautifully! Once completely cooled and unglazed, wrap the loaf tightly in plastic wrap, then in aluminum foil. Freeze for up to 2-3 months. Thaw at room temperature and then glaze, if desired. Individual slices can also be frozen for quick portions.