Blueberry Lemon Pancake Bread (Print)

Soft bread with blueberries, lemon, and pancake flavor—ideal for breakfast or snacking any time.

# Ingredients:

→ Dry Components

01 - 2 cups all-purpose flour
02 - 1 ½ teaspoons baking powder
03 - ½ teaspoon baking soda
04 - ¼ teaspoon salt

→ Wet Components

05 - 2 large eggs
06 - ½ cup whole milk
07 - ¼ cup plain yogurt or sour cream
08 - ⅓ cup unsalted butter, melted and cooled
09 - ⅓ cup granulated sugar
10 - 2 tablespoons maple syrup
11 - 1 teaspoon pure vanilla extract
12 - Zest of 1 large lemon
13 - 2 tablespoons fresh lemon juice

→ Inclusions

14 - 1 cup fresh or frozen blueberries
15 - 1 tablespoon all-purpose flour (for tossing blueberries)

→ Optional Glaze

16 - ½ cup powdered sugar
17 - 1–2 tablespoons fresh lemon juice

# Directions:

01 - Preheat oven to 350°F (175°C). Prepare a 9x5-inch loaf pan by greasing and lining it with parchment paper.
02 - In a large mixing bowl, whisk together flour, baking powder, baking soda, and salt until thoroughly combined.
03 - In a separate bowl, whisk eggs, milk, yogurt (or sour cream), melted butter, granulated sugar, maple syrup (if using), vanilla extract, lemon zest, and lemon juice until smooth.
04 - Pour the wet ingredients into the dry ingredients. Stir gently until just incorporated; avoid overmixing.
05 - Gently toss blueberries with 1 tablespoon of flour. Carefully fold the floured blueberries into the batter.
06 - Spoon the batter into the prepared loaf pan, smoothing the top. Bake for 45–55 minutes, or until a toothpick inserted into the center emerges clean. If the top begins to brown too rapidly, loosely tent with aluminum foil after 30 minutes.
07 - Allow the bread to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
08 - Whisk powdered sugar and lemon juice until a smooth glaze forms. Drizzle over the cooled bread before serving.

# Expert Tips:

01 -
  • Ready in just over an hour with minimal hands on time
  • Perfect make ahead breakfast that tastes even better the next day
  • Uses simple pantry ingredients you likely already have
  • Freezes beautifully for breakfast emergencies
  • Versatile enough for breakfast, brunch or dessert
02 -
  • Can be made ahead and tastes even better on day two
  • Perfect for meal prep breakfasts all week long
  • Each slice contains bursts of antioxidant rich blueberries
  • Freezes beautifully for up to 3 months
  • Works with both fresh and frozen berries
03 -
  • The key to this bread's success lies in the details. Always bring refrigerated ingredients to room temperature before mixing for the most even texture.
  • When measuring flour, use the spoon and level method rather than scooping directly with the measuring cup to prevent using too much flour and creating a dense loaf.
  • And finally, don't rush the cooling process—allowing the bread to cool completely before slicing ensures clean cuts and prevents the texture from becoming gummy.

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