Save A moist and fluffy quick bread bursting with juicy blueberries, tangy lemon zest, and the comforting flavor of pancakes is perfect for breakfast or an afternoon treat.
I first baked this pancake-inspired bread for a weekend brunch. The citrus aroma filled my kitchen, and every slice was eagerly devoured with coffee.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ teaspoons
- Baking soda: ½ teaspoon
- Salt: ¼ teaspoon
- Eggs: 2 large
- Whole milk: ½ cup (120 ml)
- Plain yogurt or sour cream: ¼ cup (60 ml)
- Unsalted butter, melted and cooled: ⅓ cup (75 g)
- Granulated sugar: ⅓ cup (75 g)
- Maple syrup (optional for pancake flavor): 2 tablespoons
- Pure vanilla extract: 1 teaspoon
- Zest of 1 large lemon
- Fresh lemon juice: 2 tablespoons
- Fresh or frozen blueberries (do not thaw if frozen): 1 cup (150 g)
- All-purpose flour (for tossing blueberries): 1 tablespoon
- Powdered sugar (optional glaze): ½ cup (60 g)
- Fresh lemon juice (optional glaze): 1–2 tablespoons
Instructions
- Prepare pan:
- Preheat your oven to 350°F (175°C). Grease and line a 9x5-inch (23x13 cm) loaf pan with parchment paper.
- Mix dry ingredients:
- In a large bowl, whisk together flour, baking powder, baking soda, and salt.
- Mix wet ingredients:
- In another bowl, whisk eggs, milk, yogurt (or sour cream), melted butter, sugar, maple syrup (if using), vanilla extract, lemon zest, and lemon juice until smooth.
- Combine mixtures:
- Pour wet ingredients into the dry ingredients. Stir gently until just combined. Do not overmix.
- Fold in blueberries:
- Toss blueberries with 1 tablespoon flour. Gently fold them into the batter.
- Fill pan:
- Spoon batter into prepared loaf pan and smooth the top.
- Bake:
- Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean. If the bread browns too quickly, tent with foil after 30 minutes.
- Cool:
- Let the bread cool in the pan for 10 minutes, then remove to a wire rack to cool completely.
- Glaze (optional):
- Whisk powdered sugar and lemon juice until smooth, then drizzle over cooled bread before serving.
Save My family always requests this bread for special breakfasts. Watching everyone sneak an extra slice warms my heart.
Required Tools
Mixing bowls, whisk, measuring cups and spoons, 9x5-inch loaf pan, parchment paper, cooling rack
Allergen Information
Contains wheat (gluten), eggs, and dairy (milk, butter, yogurt/sour cream). Check all ingredient labels for sensitivities.
Nutritional Information
Per serving: Calories 230, Total Fat 7 g, Carbohydrates 37 g, Protein 4 g
Save Enjoy a slice of this bread warm with a drizzle of maple syrup or a pat of butter. It's just as delicious for dessert as it is for breakfast.
Recipe FAQ
- → Can I use frozen blueberries?
Yes, frozen blueberries work well. No need to thaw—just toss with flour and fold into the batter.
- → How do I know when the bread is done?
Insert a toothpick in the center; if it comes out clean or with a few crumbs, it's ready.
- → Can I make it dairy-free?
Swap out milk and butter for plant-based alternatives, and choose dairy-free yogurt for best results.
- → What can I serve with this bread?
Enjoy warm with butter, a drizzle of maple syrup, or alongside your morning coffee or tea.
- → Are nuts a good addition?
Yes, chopped nuts provide extra crunch and flavor; gently fold them in with the blueberries.
- → How do I store leftovers?
Cool completely, then wrap tightly and keep at room temperature for up to two days or refrigerate up to a week.