Blueberry Breakfast Loaf Recipe with Lemon Glaze

A Blueberry Breakfast Loaf is simple to make, moist, and packed with sweet, juicy blueberries. The batter comes together in about 10 minutes and the loaf bakes to a golden brown in an hour. It’s a perfect quick breakfast, afternoon snack, or a loaf to share with friends and family.

This recipe works equally well with fresh or frozen blueberries (do not thaw frozen berries before using). A touch of orange zest lifts the flavor, and the loaf keeps well when stored tightly wrapped for a day or two.

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Prepare the Batter

Preheat your oven to 350°F (175°C) so it’s ready by the time the batter is finished. Grease or spray a 9″ x 5″ x 3″ loaf pan and set it aside.

In a large bowl, combine 2 cups all-purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder, and 1/4 teaspoon salt. Stir or whisk until evenly mixed. Add 1 1/2 cups fresh or frozen blueberries and 1 teaspoon finely grated orange zest, folding them into the dry ingredients so the berries are coated and distributed through the mixture. If you choose frozen berries, do not thaw them first—adding them frozen helps prevent them from bleeding into the batter.

In a separate bowl, whisk together 2 large eggs, 1 cup milk, and 3 tablespoons vegetable oil. Pour the wet ingredients into the dry mixture and stir gently until just combined. Avoid overmixing; a few streaks of flour are fine. Overworking the batter can make the loaf tough.

Time to Bake the Blueberry Breakfast Loaf

Pour the batter into the prepared loaf pan and smooth the top. Place the pan on the center rack of the preheated oven.

Bake at 350°F for about 1 hour, or until a toothpick inserted into the center comes out clean and the top is golden brown. Ovens vary, so start checking at around 55 minutes if yours runs hot.

When the loaf is done, remove it from the oven and let it rest in the pan for 10 minutes. Run a butter knife around the edges to loosen it, then invert the pan to release the loaf. Transfer the bread to a wire rack and let it cool completely before slicing to keep the slices neat.

Time for a Slice

Once cooled, slice the loaf into eight pieces. Each slice is tender, moist, and studded with blueberries. Serve plain, with a smear of butter, or a little cream cheese if you like.

I hope you enjoy this easy, dependable loaf. It’s one of those recipes that consistently turns out well and is a nice change from ordinary quick breads.

Looking for More Bread Recipes?

Try other quick loaves and sweet breads such as:

• Carrot Zucchini Bread
• Cranberry Orange Bread
• Double Chocolate Zucchini Bread
• Blueberry Banana Bread
• Date Nut Bread

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Original recipe source: Taste of Home Magazine, Aug./Sept. 1997 edition.

Printable Recipe