As I walked through the farmers’ market one sunny morning, vibrant blueberries caught my eye, their deep hue shimmering under the warm sunlight. I couldn’t resist grabbing a pint, dreaming of the delicious breakfast bake that would bring joy to my family’s table. That’s when the idea of Lemon Blueberry Breakfast Bake blossomed—an effortless yet elegant dish that is perfect for busy mornings or leisurely weekends.
With every bite, the sweet burst of blueberries paired with the zesty brightness of lemon transports me to a delightful summer morning, no matter the season. Baking it in a sheet pan means you can savor this treat with loved ones, ensuring no one misses out on this mouthwatering experience. Whether you’re tired of your usual breakfast routine or simply looking for a new way to impress guests, this recipe won’t disappoint. Trust me, the ease of preparation complements the vibrant flavors, making it a crowd-pleaser every time. Let’s dive in and create some warm memories around the breakfast table!
Why will you love Lemon Blueberry Sheet Pan Pancakes?
Simplicity: This recipe requires minimal ingredients and effort, making it perfect for busy mornings.
Bursting with Flavor: The combination of juicy blueberries and zesty lemon brings a refreshing taste that elevates your breakfast game.
Crowd-Pleasing: Bake it all at once in a sheet pan, so everyone can enjoy. Perfect for brunch gatherings or family breakfasts!
Healthier Option: Made with almond flour and coconut sugar, it’s a delicious alternative to traditional pancakes.
Quick Cook Time: In just 15 minutes, you can serve up this delightful dish, saving you precious time in the morning rush.
Versatile Enjoyment: Whether served plain or drizzled with the optional glaze, it’s customizable to suit everyone’s palate.
Lemon Blueberry Breakfast Bake Ingredients
Enjoy this delightful Lemon Blueberry Breakfast Bake that’s quick and easy to prepare!
For the Batter
- 6 tablespoons salted butter – adds richness and a delicious flavor to the bake.
- 1 lemon, zest and juice – for a bright, zesty kick that complements the blueberries.
- 3 eggs – your binding agent, giving the bake a fluffy texture.
- 1/2 cup coconut sugar – a healthier sweetener that adds subtle caramel notes.
- 1 1/2 cup blanched almond flour – provides a nutty flavor and gluten-free option.
- 2 teaspoons baking powder – ensures a lovely rise, giving it a fluffy texture.
- 1/2 teaspoon pink salt – enhances the overall flavor of your breakfast bake.
- 1/2 cup blueberries – fresh bursts of sweetness with each bite.
For the Glaze
- 2 tablespoons salted butter, melted – adds a smooth richness to the final touch.
- 1/2 lemon, juiced – brightens the glaze and complements the lemon flavor in the bake.
- 2 tablespoons agave nectar – a perfect sweetener for drizzling over the top.
- 1/2 teaspoon vanilla extract – adds warmth and depth to the glaze.
This Lemon Blueberry Breakfast Bake recipe is sure to brighten up your breakfast table!
How to Make Lemon Blueberry Breakfast Bake
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Preheat: Start by preheating your oven to 350°F. This ensures an even bake, so your breakfast bake rises perfectly.
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Grease: Take a half sheet pan (18″ x 13″) and grease it with butter. Doing this will prevent sticking and make serving easier.
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Whisk: In a large bowl, whisk together the melted butter, lemon zest, lemon juice, eggs, and coconut sugar. Combine until smooth and creamy, bringing out the vibrant flavors.
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Mix: Once combined, add in the almond flour, baking powder, and pink salt. Whisk again until well mixed—this will create a fluffy batter that rises beautifully in the oven.
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Pour: Pour the batter into your greased half sheet pan, spreading it out evenly across the surface for consistent baking.
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Sprinkle: Gently sprinkle the top of the batter with fresh blueberries. Feel free to distribute them evenly for those delightful bursts of flavor in every bite!
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Bake: Place the pan in the oven and bake for 15 minutes. Look for golden edges and a set top; that’s when it’s just right!
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Cool: Allow the Lemon Blueberry Breakfast Bake to cool for about 5-10 minutes. This step helps it set, making it easier to cut.
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Cut: After cooling, cut the bake into 12 squares. A warm breakfast option that everyone can enjoy!
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Optional Glaze: If you’d like, whisk together melted butter, lemon juice, agave, and vanilla for a delightful glaze to drizzle on top.
Optional: Serve warm for a cozy start to your day!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Lemon Blueberry Breakfast Bake squares are perfect for meal prep enthusiasts! You can prepare the batter up to 24 hours in advance by mixing the melted butter, lemon zest, lemon juice, eggs, and coconut sugar, then refrigerating it before adding the dry ingredients. The blueberries can also be prepped by washing and storing them separately in the fridge until you’re ready to bake. When you’re set to serve, simply whisk the dry ingredients into the chilled batter, pour it into the greased pan, and top it with the blueberries before baking. This approach not only saves time but also keeps the bake just as delicious and fresh as if you made it from scratch that morning!
How to Store and Freeze Lemon Blueberry Breakfast Bake
Fridge: Store leftovers in an airtight container in the fridge for up to 3 days. This keeps them fresh while maintaining flavor and texture.
Freezer: Wrap individual squares tightly in plastic wrap and then in aluminum foil. Freeze them for up to 3 months for a quick breakfast solution.
Reheating: To enjoy, simply microwave for about 30 seconds to 1 minute, or reheat in an oven at 350°F for about 10 minutes. Your Lemon Blueberry Breakfast Bake will taste just as delightful!
Room Temperature: If you plan to enjoy them within a day, you can leave them at room temperature in a covered container, but refrigerate any leftovers.
Expert Tips for Lemon Blueberry Breakfast Bake
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Fresh Ingredients: Use fresh blueberries for the best flavor and texture. Frozen berries can make the bake soggy, so avoid them if possible.
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Perfect Consistency: Ensure your batter is well-whisked to avoid lumps. A smooth batter helps your Lemon Blueberry Sheet Pan Pancakes rise evenly.
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Avoid Overbaking: Keep an eye on the baking time. Overbaking can result in a dry texture—aim for golden edges and a set top for optimal moisture.
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Zest It Up: Don’t skip the lemon zest! It enhances the flavor immensely, giving your bake that refreshing zing everyone will love.
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Customize Your Glaze: Feel free to adjust the glaze ingredients to your taste. Add more lemon for brightness or extra agave for sweetness!
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Storage Tips: Store leftovers in an airtight container in the fridge. Reheat in the microwave for a quick, warm breakfast during the week!
What to Serve with Lemon Blueberry Breakfast Bake?
Start your morning off right by pairing this delightful breakfast bake with scrumptious sides and sips that will excite your palate.
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Greek Yogurt: The creamy texture and tang of Greek yogurt provide a perfect contrast to the sweet bake, adding protein for a balanced brunch.
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Maple Syrup: Drizzle pure maple syrup over the squares for a warm, sweet touch that enhances the dish’s natural flavors beautifully.
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Fresh Fruit Salad: A colorful mix of seasonal fruits adds a refreshing burst alongside the warm bake, bringing in extra vitamins and zest.
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Coffee or Tea: A steaming cup of your favorite coffee or a fragrant herbal tea elevates the breakfast experience, creating a cozy vibe at the table.
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Sautéed Spinach: Adding a savory green element balances the sweetness of the bake while providing vibrant color and nutrients for a wholesome meal.
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Honey Drizzle: A light drizzle of honey offers a floral sweetness that pairs harmoniously with the zesty lemon in the bake, amplifying its brightness.
These pairings create a morning feast that feels comforting and satisfying, making every bite of Lemon Blueberry Breakfast Bake even more enjoyable.
Lemon Blueberry Sheet Pan Pancakes Variations
Feel free to get creative and customize this delightful breakfast bake to suit your taste preferences!
- Gluten-Free: Substitute almond flour with a gluten-free all-purpose blend for a perfect bake without gluten.
- Sweetener Swap: Use maple syrup or honey instead of coconut sugar for a different sweetness that’s equally delicious.
- Nut-Free: Replace almond flour with oat flour or a seed flour like sunflower seed flour to keep it nut-free and still fluffy.
- Add Spices: Sprinkle in cinnamon or nutmeg for a warm twist that brings a cozy flavor to your breakfast.
- Fruit Medley: Mix in raspberries or diced strawberries along with the blueberries for a mixed berry breakfast treat.
- Zesty Upgrade: Add a little extra lemon zest for an invigorating burst of citrusy brightness that pairs beautifully with the berries.
- Vegan Option: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based butter for a vegan-friendly version.
- Chocolate Drizzle: For a sweet surprise, drizzle melted dark chocolate on top for an indulgent twist that the whole family will love!
The beauty of this recipe lies in its adaptability, so let your culinary imagination run wild!
Lemon Blueberry Breakfast Bake Recipe FAQs
How do I select ripe blueberries?
Absolutely! When selecting blueberries, look for berries that are plump, firm, and have a deep blue color. Avoid berries with any green or red spots, as these indicate under-ripeness. The berries should have a dusting of floral bloom, which is a natural protective wax and a sign of freshness.
How should I store the Lemon Blueberry Breakfast Bake?
For best results, store any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days, maintaining their delightful flavor and texture. If you’d like to enjoy them later on, you can also freeze them!
Can I freeze the Lemon Blueberry Breakfast Bake?
Yes, you can! I recommend letting the bake cool completely before freezing. To freeze, wrap individual squares tightly in plastic wrap, then place them in a freezer-safe bag or container. This way, they can last for up to 3 months. When you’re ready to enjoy, simply microwave for 30 to 60 seconds or reheat in a preheated oven at 350°F for about 10 minutes.
What should I do if my breakfast bake doesn’t rise properly?
If your Lemon Blueberry Breakfast Bake isn’t rising as expected, it could be due to the baking powder losing its potency or not mixing the batter well enough. Always ensure your baking powder is fresh—check the expiration date! When adding it to the batter, give it a thorough whisk to ensure it’s evenly distributed.
Are there any dietary considerations I should be aware of?
Very! This recipe uses almond flour and coconut sugar, making it gluten-free and lower on the glycemic index. However, check if anyone is allergic to almonds or has sensitivities to eggs. For egg-free options, I often recommend substituting each egg with 1/4 cup of unsweetened applesauce or a flax egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let it sit for about 5 minutes until gel-like).
Can I use different fruits in this breakfast bake?
The more the merrier! While blueberries and lemon create a classic combo, feel free to experiment. Raspberries, diced strawberries, or even chopped apples would work beautifully, too! Just ensure the fruits you choose are fresh, as frozen fruits may lead to excess moisture in the bake.
Lemon Blueberry Sheet Pan Pancakes for a Sweet Morning Boost
Ingredients
Equipment
Method
- Preheat your oven to 350°F.
- Grease a half sheet pan (18″ x 13″) with butter.
- In a large bowl, whisk together melted butter, lemon zest, lemon juice, eggs, and coconut sugar until smooth.
- Add almond flour, baking powder, and pink salt. Whisk until well mixed.
- Pour the batter into the greased half sheet pan and spread evenly.
- Sprinkle the top of the batter with fresh blueberries.
- Bake for 15 minutes until golden edges and a set top.
- Allow to cool for about 5-10 minutes before cutting into squares.
- Optional: whisk together melted butter, lemon juice, agave, and vanilla for glaze.