I love enjoying a baked treat with my breakfast. Or as my breakfast. Muffin, bread, or pastry… I just like having something sweet with breakfast. As much as I love banana bread, I wanted to try something new with seasonal flavors and ingredients, and expand my breakfast bread repertoire. Enter, this Lemon Blueberry Breakfast Bread.
Before we dive in, I know it’s been a hot minute since I’ve posted and shared a new recipe here. But life has been a bit busier than normal because… WE GOT ENGAGED! We are so happy and excited and already in the throes of wedding planning. I’m admittedly already overwhelmed, but hoping it’ll get easier once the big decisions are made. I’ll share more along the way, but for now, we are just so happy and excited.
This Lemon Blueberry Breakfast Bread is basically a giant muffin. It’s soft, moist, tender, with the perfect balance of sweetness from blueberries and touch of tartness from the lemon. It’s a quick bread, so you can mix it up, bake, and eat it in the same morning. You won’t be waiting all day to take a bite.
So, what are quick breads?
A quick bread is a bread that is made without yeast. Instead, quick breads leavened with chemical agents like baking powder, baking soda, or sometimes even beer. They tend to start as batters rather than thick, dense doughs. They don’t need to be kneaded, don’t require temperature control, and don’t require long resting or rise times. Banana bread, zucchini bread, beer bread, and Irish soda bread are popular examples of quick breads. And now… Lemon Blueberry Breakfast Bread!
This recipe really couldn’t be easier to make! All you need to do is mix your batter in a mixing bowl, pour it in a greased loaf pan, bake it, and enjoy. No kneading necessary!
Tips for making Lemon Blueberry Breakfast Bread
Make sure your ingredients are room temperature. This is a general baking rule. When ingredients are room temperature, they combine easier and lead to a smoother batter.
Fresh blueberries are best, but frozen blueberries work, too! If you have to use frozen blueberries, rinse them in a strainer and let them thaw before adding to the batter.
Toss the blueberries in flour before adding to the batter. This will help prevent them from sinking to the bottom, so you’ll have big, juicy blueberries evenly dispersed throughout your bread. A heaping tablespoon of flour per 1 cup of blueberries should be good.
Add more zest for a stronger lemon flavor. Adding more lemon juice will throw off the proportions in the batter. If you want a more lemony zing, grate in some more zest instead of more juice. The zest is where all the flavor is, anyway.
Do not over-mix your batter! Too much mixing starts to create gluten and results in a tough, chewy breakfast bread. No one wants that. Just mix until the batter is only just combined and there are no lumps.
Use the “skewer test” to check for doneness. Ovens vary, so check your bread’s doneness with a toothpick or skewer, or even a skinny knife. You’ll know your bread is done when you insert a skewer into the middle and it comes out clean. If it doesn’t, continue baking for 3-5 minutes at a time, checking again after each additional time.
Glaze your bread while it’s still warm. This’ll help the glaze sink into the bread and really make it soft and moist! You can even poke some holes in the top so the glaze seeps in deeper. Or leave it unglazed – up to you! I tried it both ways and prefer it glazed.
Sound good to you? Let’s make some Lemon Blueberry Breakfast Bread! Fair warning, though, this might become your new favorite breakfast treat.
If you enjoy this recipe, you will also love:
- My Favorite Banana Bread
- Earl Grey Donuts
- Blood Orange Bundt Cake
- Chocolate Chip Scones
- Apple Cider Muffins
Lemon Blueberry Breakfast Bread
- 2 cups flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar
- 6 tbsp unsalted butter, softened
- 1/2 tsp vanilla extract
- 1 tsp lemon extract
- 2 eggs
- 1/2 cup milk
- 1/4 cup sour cream or Greek yogurt
- 1 lemon, juice and zest
- 1 cup blueberries
Preheat oven to 350 degrees F. Lightly grease a 9x5-inch loaf pan.
Combine flour, baking powder, baking soda, and salt in a bowl, and set aside.
Combine milk, sour cream or yogurt, lemon juice and zest, and extracts in another bowl or large measuring cup.
Cream butter and sugar. Add one egg and a quarter of the dry ingredients, and mix well.
Add the other egg, remaining dry ingredients, and milk mixture, and mix until just combined.
Toss blueberries in 1 tablespoon of flour, just enough to coat. Fold them into the batter.
Pour batter into the prepared loaf pan. Bake at 350 for 50-60 minutes, or until a skewer inserted in the center comes out clean.
Cool in the pan for 5 minutes, before turning out onto a wire rack. Glaze if desired, and then cool completely.