If you’re not making this year’s Thanksgiving meal, bring a pie but also bring a little breakfast. Breakfast? For Thanksgiving? Nope. Breakfast for your host, who undoubtedly has spent the last week sweating, baking, planning, shopping and anticipating this joyful but sometimes stressful holiday.
Trust me. Except for dishes and Black Friday shopping, they are not going to know what to do with themselves the morning after. I know I’d probably forget to eat breakfast altogether!
A nice homemade breakfast, whether it be this glazed quick bread full of juicy blueberries and tart lemon zest, or a batch of cinnamon roll muffins or maybe this strawberry coffee cake, will always be an appreciated and unexpected way to say “Thank you.” Better yet, if you’re the host, make a morning-after treat for yourself!
I hope that wherever you are this holiday, whether it’s at your own quiet dinner table or surrounded by family or friends, you have a wonderful and happy Thanksgiving, full of laughter, love and good food. Here’s to giving thanks for kind, supportive readers like you!
Lemon Blueberry Breakfast Bread
Ingredients
- 1/3 cup melted butter
- 1 cup granulated sugar
- 3 Tablespoons lemon juice
- 2 large eggs
- 1-1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 cup milk
- 2 tablespoons grated lemon zest
- 1 1/4 cup fresh or frozen blueberries, I used frozen
- 2 tablespoons lemon juice
- 1/3 cup powdered sugar, or more, if needed, for thickening
Instructions
- Preheat oven to 350 degrees. Coat a 9-inch loaf pan with cooking spray. Cut a piece of parchment paper to fit the bottom of the pan, then spray it with a little additional spray.
- In a mixing bowl, beat together butter, 1 cup sugar, 3 tablespoons juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. Beat in lemon zest. Toss blueberries with just enough flour to coat. (This helps keep them evenly distributed throughout rather than sinking to the bottom.) Gently stir blueberries into batter, then pour batter into prepared pan.
- Bake in preheated oven for about 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean. (You may want to check at 45 minutes.) Cool bread in pan for 10 minutes.
- Meanwhile, combine 2 tablespoons lemon juice and 1/3 cup powdered sugar in a small bowl. Drizzle over warm loaves, using pastry brush to evening distribute. Finish cooling in pan on wire rack. (Note: If you want to take the loaves out of your pan, remove from pan after 10 minutes of cooling and before drizzling with glaze.)
- Enjoy!
bookmarking! lemon & blueberry sounds like a great combo.
I’m such a bread addict and can eat it anytime of day. I would love to try this lemon and blueberry recipe though I wish a friend of mine is reading this blog too. Then maybe she can just make one for me.
Mmmmm, this sounds so yummy! Great recipe, can’t wait to give it a try :)
Your comment made my heart leap to my throat at first, haha! But yes, if I could mail a slice of this bread to everyone who reads this blog, including you, I would. Luckily, though, it’s super easy for you to make yourself!
Thanks for stopping by, Jenn, and for exercising my sense of humor! ;)
I will take a breakfast bread any day of the week – especially when it looks like this!
Thohis bread looks terribly divine! Lemon and blueberries go perfectly well together.
Cheers,
Rosa
Mmmm…love blueberries! And I’m betting this would also be good with any leftover frozen cranberries from Thursday…
Your posts always leave me drooling Gerogia! This bread looks simply amazing.
Great idea, Wendy!
Moist, fruity and luscious…this is definitely my type of quick bread. Either for the breakfast or as a tea accompaniment, or as a snack with a glass sparkling wine after a long afternoon of shopping..just relish!
You’re so thoughtful, Georgia, to remember the host/hostess. I sincerely mean that, as many guests really do forget and take for granted all that goes into laying out a spread of a feast for the holidays and entertaining.
A lovely breakfast bread good for any time of the day and with two of my favorite ingredients, lemons & blueberries. Hope you and yours have a happy and safe holiday!
This would most definitely be a delightful treat to receive…Looks scrumptious!
Hoping you and your loved ones have a beautiful Thanksgiving as well :)
This bread looks wonderful. I love lemon and blueberry so I am thinking I definitely need to make this! Thanks so much for sharing!
xo
I would definitely love to receive this if I were making Thanksgiving dinner! I might even treat myself and gift this to myself sometime soon!
Lemon and blueberries are perfect together! This bread would be a great contrast to all the Thanksgiving food. Great idea to treat the host(s)!
yumm! this looks delicious!
I was planning on bringing something for breakfast for my boyfriend’s mother :) Great minds think alike! This loaf looks absolutely scrumptious.. mind sending me some??
Well. If that’s not a drool-worthy photo, I don’t know what is. :)
This looks so super fabulous to me right now. I wish someone would make and bring this to me for hosting!
what a delicious blog! here is so many uncanny inspirations!
have a nice time,
Paula
Lemon and Blueberry bread is my favorite. Thanks for sharing, this makes me want to make this right now.
Drooooool! This bread looks amazing. I’m going to make it right now!
One of my favorite parts of the holiday season is having guests visit…I love being able to set out a quick bread or a plate of freshly baked muffins. This lemon and blueberry bread looks so beautiful, and I’m sure it tastes amazing. Such bright flavors! Thank you for sharing…I hope you have a beautiful and blessed Thanksgiving!
OMG’sh. I can just taste that bread from looking at the photo! And, love the idea of bringing this for breakfast for the Tday host.
There is something about the combination of lemon and blueberries that is just divine! This cake looks absolutely beautiful, Georgia! And great idea on bringing it for breakfast for your host!
Enough said, I am making this in the morning.
The glaze on this bread is the perfect touch. And you are so right; there is nothing better than sitting down with a slice of bread like this and a cup of coffee to enjoy the silence after everyone has left. :) You and your breakfast treats are welcome at my house anytime :)
Ooo that looks so goood. I love making breakfast breads!
I stumbled upon your blog after searching through foodgawker, and your recipes just look divine! (They are also starting to spread around pinterest like wildfire). Can’t wait to try out all of them!
That looks ridiculously good. I can’t wait for blueberry season! I’m ready for this blueberry lemon bread. And blueberry lemon donuts. And blueberry lemon ice cream. So basically blueberry lemon everything. :)
What is the milk for? It’s never added in the directions.
The milk is in the second paragraph of directions.
Ha ha on me… I read it so many times and never could find the word milk. Sorry!
What kind of flour?
all-purpose, bread
thank u :)
All purpose flour.
Can I make is in one big loaf pan. What size pan should I use? Can I use a bunt pan
Yes, a standard size loaf pan is what you should use. I haven’t used a bundt pan for this recipe before, but you could try!
This recipe is delicious! We will definitely be making this a breakfast staple in our house. We did have to add an extra 10-15 minutes to the baking time, but we had accidentally added in a little extra blueberries to the batter which might have affected it.
Could I substitute gluten-free/almond flour without affecting the results?
I’m not sure, honestly. I have only made this recipe as written.
Absolutely delicious! I’ve made this with and without the topping and it’s delicious both ways. Of course, if you need a sugar fix, go for the topping. I made a few modifications, which were using half and half instead of milk and baking in an 8×8 square baking pan since I don’t currently have a loaf pan. The taste of lemons and blueberries is divine.
Making it now. It’s beautiful. I came back to read the comments because mine is taking longer. So far I am at 1:15. It’s about done.