Description
This blueberry bake is a quick, fluffy, and comforting breakfast treat packed with juicy blueberries and a hint of lemon zest. It’s easy to prepare, perfect for busy mornings or special brunches, and can be adapted for gluten-free or dairy-free diets.
Ingredients
- 1 1/2 cups all-purpose flour (or 1:1 gluten-free blend)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup granulated sugar (or coconut sugar)
- 2 large eggs, at room temperature
- 3/4 cup milk (whole or 2%, or almond/oat milk for dairy-free)
- 1/2 cup plain Greek yogurt or sour cream (or dairy-free yogurt)
- 1/4 cup unsalted butter, melted and slightly cooled (or coconut oil for dairy-free)
- 1 teaspoon vanilla extract
- Zest of 1 small lemon (about 1 teaspoon, optional)
- 1 1/2 cups fresh or frozen blueberries (do not thaw if frozen)
- 1–2 tablespoons turbinado or raw sugar (for topping)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish with butter or nonstick spray, or line with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, whisk eggs until blended. Add sugar, milk, yogurt, melted butter, vanilla, and lemon zest (if using). Whisk until smooth.
- Add dry ingredients to wet ingredients. Gently fold with a spatula until just combined; do not overmix.
- Toss blueberries with a spoonful of flour, then gently fold into the batter.
- Spread batter evenly in the prepared baking dish. Sprinkle turbinado sugar over the top.
- Bake for 35-40 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean.
- Let cool in the pan for at least 10 minutes before slicing.
- Cut into squares and serve warm, plain or with yogurt or maple syrup.
Notes
Do not overmix the batter for the fluffiest texture. Tossing blueberries in flour prevents them from sinking. For gluten-free or dairy-free, use appropriate substitutes as listed. Bake on the middle rack for even cooking. Let cool before slicing for neat pieces. Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Category: Breakfast
- Cuisine: American
Nutrition
- Serving Size: 1 square (1/9 of 8x8-inch pan)
- Calories: 210
- Sugar: 13
- Sodium: 180
- Fat: 6
- Saturated Fat: 3
- Carbohydrates: 32
- Fiber: 2
- Protein: 4
Keywords: blueberry bake, breakfast bake, easy breakfast, brunch, blueberry recipe, fluffy bake, make ahead breakfast, gluten-free option, dairy-free option, brunch recipe