Pin This blueberry lemon pancake bread combines everything you love about fluffy weekend pancakes with the convenience of a quick bread. The tangy lemon brightens the sweet blueberries while the tender crumb delivers that nostalgic pancake texture in each slice.
I created this recipe during a particularly hectic holiday season when I wanted to serve something special for breakfast without standing at the stove flipping pancakes. Now it's become our Christmas morning tradition, with everyone grabbing slices between opening gifts.
Ingredients
- All purpose flour: creates the perfect structure while keeping the bread tender
- Baking powder and baking soda: work together for the ideal rise and texture
- Whole milk: provides richness that mimics the flavor of traditional pancakes
- Yogurt or sour cream: adds tanginess and moisture for days
- Melted butter: delivers that unmistakable pancake flavor
- Maple syrup: enhances the breakfast vibes and complements the blueberries
- Fresh lemon zest and juice: cut through the sweetness with bright acidity
- Fresh or frozen blueberries: burst with flavor throughout the bread
- Vanilla extract: rounds out the flavor profile with warmth
Instructions
- Prepare your pan:
- Preheat your oven to 350°F and take time to properly prepare your loaf pan. A light coating of butter followed by a parchment paper sling ensures your bread will release perfectly after baking. The parchment should hang over the long sides for easy removal.
- Mix the dry ingredients:
- Whisk together flour, baking powder, baking soda, and salt in a large bowl until thoroughly combined. This even distribution prevents any bitter spots from too much leavening agent in one area. Use a whisk rather than a spoon for best results.
- Combine wet ingredients:
- In a separate bowl, whisk eggs until slightly frothy before adding milk, yogurt, melted butter, sugar, maple syrup, vanilla, lemon zest and juice. The order matters here. Make sure your butter has cooled slightly so it doesnt cook the eggs. Whisk until the mixture looks smooth and unified.
- Create the batter:
- Pour the wet ingredients into the dry ingredients all at once. Use a rubber spatula to fold everything together with gentle, sweeping motions. Stop mixing as soon as no dry flour remains visible. Overmixing activates gluten and results in tough bread.
- Prepare and add blueberries:
- Toss your blueberries with a tablespoon of flour until lightly coated. This prevents them from sinking to the bottom during baking. If using frozen berries, keep them frozen until the last possible moment. Fold them into the batter with just two or three gentle turns.
- Bake to perfection:
- Transfer the batter to your prepared pan and smooth the top with your spatula. Bake for 45 to 55 minutes, checking at the 45 minute mark by inserting a toothpick in the center. When it comes out with just a few moist crumbs, your bread is done. The top should be golden brown and slightly cracked.
Pin The lemon zest is truly the secret ingredient in this recipe. I discovered its importance when I once made the bread without it and the flavor fell flat. Now I always keep lemons on hand specifically for baking. My grandmother taught me to zest citrus before juicing, and I think of her every time I make this bread.
Storage Tips
This blueberry lemon pancake bread stays fresh at room temperature for up to 2 days when stored in an airtight container. The flavor actually improves after the first day as the lemon notes mellow and marry with the blueberries. For longer storage, refrigerate for up to 5 days, though the texture becomes slightly more dense when chilled.
For freezing, allow the bread to cool completely before wrapping individual slices in plastic wrap and placing in a freezer bag. Thaw slices overnight in the refrigerator or warm them directly from frozen in the microwave for about 30 seconds. The glaze is best added fresh after thawing.
Ingredient Substitutions
No blueberries? No problem. This versatile bread works beautifully with raspberries, blackberries, or even chopped strawberries. For a different flavor profile, try dried cranberries soaked in orange juice for 15 minutes.
The dairy components can be easily substituted for plant based alternatives. Use almond milk in place of whole milk, coconut oil instead of butter, and dairy free yogurt for the sour cream. The texture will be slightly different but equally delicious.
For a gluten free version, substitute a 1 to 1 gluten free flour blend. Add an extra tablespoon of yogurt to prevent dryness that can sometimes occur with gluten free flours.
Serving Suggestions
Transform this quick bread into a proper breakfast by toasting slices and topping with a smear of cream cheese or mascarpone. For brunch gatherings, serve alongside a platter of fresh fruit and yogurt parfaits.
For dessert, warm a thick slice and top with a scoop of vanilla ice cream and additional fresh berries. A drizzle of warm maple syrup takes it over the top.
This bread also makes an excellent gift. Wrap a whole loaf in parchment paper, tie with twine, and include the recipe for a thoughtful housewarming or holiday present that anyone would appreciate.
Seasonal Adaptations
Spring fresh berries and extra lemon zest create the brightest version of this bread
Summer use market fresh berries and serve with a side of grilled peaches
Fall substitute half the blueberries with diced apple and add cinnamon
Winter add cranberries and orange zest for a holiday twist
Pin Enjoy this delightful Blueberry Lemon Pancake Bread slice by slice!
Recipe Questions
- → How do I keep blueberries from sinking in the batter?
Toss blueberries with a tablespoon of flour before folding them in. This helps distribute them evenly throughout the loaf.
- → Can I use frozen blueberries?
Yes, use them straight from the freezer without thawing to prevent streaking and excess moisture in the batter.
- → Is there a dairy-free option?
You can substitute plant-based milk and oil for the dairy ingredients to create a dairy-free loaf.
- → What’s the purpose of lemon zest and juice?
Lemon zest adds bright citrus aroma, while juice provides tangy flavor and a subtle acidity to balance sweetness.
- → How can I tell when the bread is fully baked?
Insert a toothpick into the center; if it comes out clean or with just a few crumbs, the bread is done.