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Don’t underestimate the power of a lemon-blueberry breakfast to help you start your day with pep in your step. Nutrient-denseblueberriesandlemonscombine to form delicious sweet-tart flavors in these four- and five-star recipes. Don’t miss out on any of our refreshing breakfast bars, muffins, smoothies and more! Convenient recipes like our Lemon-Blueberry Overnight Oats Recipe can be a great grab-and-go option when made ahead. And no-fuss dishes like our Lemon-Blueberry Breakfast Pastry taste like they came straight from a bakery.
01of 14Lemon-Blueberry Breakfast PastryPhotographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian HensarlingThis classic breakfast pastry offers sweet-tart blueberries and cream cheese in every bite—perfect for a leisurely weekend breakfast or as a special addition to a celebratory brunch. If available, sweet and aromatic Meyer lemons add an extra layer of flavor. Be sure to keep the puff pastry chilled as much as possible—it helps preserve the layers and results in a flakier crust.View Recipe
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Lemon-Blueberry Breakfast Pastry
Photographer: Stacy K. Allen, Props: Christina Brockman, Food Stylist: Julian Hensarling
This classic breakfast pastry offers sweet-tart blueberries and cream cheese in every bite—perfect for a leisurely weekend breakfast or as a special addition to a celebratory brunch. If available, sweet and aromatic Meyer lemons add an extra layer of flavor. Be sure to keep the puff pastry chilled as much as possible—it helps preserve the layers and results in a flakier crust.
View Recipe
02of 14Lemon-Blueberry Overnight OatsRachel Marek, Food stylist: Holly DreesmanThese lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.View Recipe
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Lemon-Blueberry Overnight Oats
Rachel Marek, Food stylist: Holly Dreesman
These lemon-blueberry overnight oats are layered with creamy oats and a sweet blueberry syrup, with a garnish of fresh blueberries and lemon zest to bring the flavors together. Frozen blueberries work well too, but to get the right texture for the syrup you will need to use 2¼ cups frozen blueberries, 3 tablespoons plus 2 teaspoons maple syrup and 1½ tablespoons lemon juice.
03of 14Lemon-Blueberry Oatmeal BarsPhotographer: Fred Hardy, Food Stylist: Jennifer WendorfThese lemon-blueberry oatmeal bars taste like a hearty bowl of oatmeal that you can hold in your hands. Each square is bursting with fresh blueberries and infused with lemon zest. Once you get the hang of this easy breakfast, try them with raspberries or blackberries or swap out the almonds for toasted pecans or walnuts for a different spin.View Recipe
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Lemon-Blueberry Oatmeal Bars
Photographer: Fred Hardy, Food Stylist: Jennifer Wendorf
These lemon-blueberry oatmeal bars taste like a hearty bowl of oatmeal that you can hold in your hands. Each square is bursting with fresh blueberries and infused with lemon zest. Once you get the hang of this easy breakfast, try them with raspberries or blackberries or swap out the almonds for toasted pecans or walnuts for a different spin.
04of 14High-Protein Lemon-Blueberry MuffinsPhotographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia LevyThese lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.View Recipe
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High-Protein Lemon-Blueberry Muffins
Photographer: Morgan Hunt Glaze, Prop Stylist: Josh Hoggle, Food Stylist: Julia Levy
These lemon-blueberry muffins are so good, you’ll think they came straight from a bakery. A sprinkle of sugar creates a nice crunch on the outside, while strained yogurt ensures the muffins stay moist on the inside. The yogurt also provides a boost of satisfying protein, making these muffins perfect for breakfast or snack time. If using frozen blueberries, there’s no need to thaw them beforehand. They will add a purple hue to the batter, but it won’t affect the delicious end result.
05of 14Blueberry-Lemon Ricotta Pound CakeThis healthy pound cake recipe isn’t just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.View Recipe
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Blueberry-Lemon Ricotta Pound Cake
This healthy pound cake recipe isn’t just delicious—it also only requires one bowl to make. For the best cake texture, be sure to beat the sugar and butter together long enough in Step 2 to look creamy—the time it takes to get there varies according to the type of electric mixer you have. Serve with brunch or alongside a cup of coffee in the afternoon.
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Anti-Inflammatory Lemon-Blueberry Smoothie
Photographer: Morgan Hunt Glaze, Prop Stylist: Shell Royster, Food Stylist Jennifer Wendorf
07of 14Breakfast Lemon-Blueberry Oatmeal CakesAli RedmondA cross between muffins and baked oatmeal, this diabetic cake recipe is perfect for an on-the-go breakfast or snack. You can also make a double batch and enjoy one during the week and store the other batch in the freezer to savor later.View Recipe
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Breakfast Lemon-Blueberry Oatmeal Cakes
Ali Redmond
A cross between muffins and baked oatmeal, this diabetic cake recipe is perfect for an on-the-go breakfast or snack. You can also make a double batch and enjoy one during the week and store the other batch in the freezer to savor later.
08of 14Lemon-Blueberry Coffee CakePhotographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina DaleyCoffee cake is traditionally served as a breakfast or brunch item, but don’t let that stop you from enjoying this moist and tender cake as a dessert with a scoop of vanilla ice cream. This easy coffee cake is filled with blueberries and is topped with a delightfully sweet streusel topping. Fresh or frozen blueberries work well. Try swapping out the blueberries for fresh or frozen raspberries for an equally delicious twist.View Recipe
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Lemon-Blueberry Coffee Cake
Photographer: Jennifer Causey, Food Stylist: Julian Hensarling, Prop Stylist: Christina Daley
Coffee cake is traditionally served as a breakfast or brunch item, but don’t let that stop you from enjoying this moist and tender cake as a dessert with a scoop of vanilla ice cream. This easy coffee cake is filled with blueberries and is topped with a delightfully sweet streusel topping. Fresh or frozen blueberries work well. Try swapping out the blueberries for fresh or frozen raspberries for an equally delicious twist.
09of 14Lemon-Blueberry Breakfast CookiesPhotographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe HauserCookies for breakfast? Yes, please! These grab-and-go breakfast cookies contain a medley of dried fruit, oats, nuts and nut butter to start your morning off right. Feel free to use a different unsweetened dried fruit in place of the blueberries, or swap out the cashew butter for almond or peanut butter for a different flavor profile.View Recipe
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Lemon-Blueberry Breakfast Cookies
Photographer: Jen Causey, Food Stylist: Emily Nabors Hall, Prop Stylist: Phoebe Hauser
Cookies for breakfast? Yes, please! These grab-and-go breakfast cookies contain a medley of dried fruit, oats, nuts and nut butter to start your morning off right. Feel free to use a different unsweetened dried fruit in place of the blueberries, or swap out the cashew butter for almond or peanut butter for a different flavor profile.
10of 14Lemon-Blueberry BarsPhotographer / Brie Passano Styling / Annie Probst / Holly RaibikisSweet and tangy, these satisfying bars are great for dessert, a snack on the go, or as a treat tucked into a child’s brown-bag lunch. Plus, they’re packed with everyone’s favorite antioxidant superfood: blueberries.View Recipe
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Lemon-Blueberry Bars
Photographer / Brie Passano Styling / Annie Probst / Holly Raibikis
Sweet and tangy, these satisfying bars are great for dessert, a snack on the go, or as a treat tucked into a child’s brown-bag lunch. Plus, they’re packed with everyone’s favorite antioxidant superfood: blueberries.
11of 14Lemon-Blueberry Yogurt ToastPhotographer / Frederick Hardy II, Food Stylist / Marianne Williams, Prop Stylist / Christina DaleyHere’s the latest and greatest addition to your morning breakfast ritual. (Thank you, TikTok!) The yogurt mixed with the egg becomes custard-y—almost like a cheese Danish—when baked, and the protein from both will give you an energy boost to tackle your day.View Recipe
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Lemon-Blueberry Yogurt Toast
Photographer / Frederick Hardy II, Food Stylist / Marianne Williams, Prop Stylist / Christina Daley
Here’s the latest and greatest addition to your morning breakfast ritual. (Thank you, TikTok!) The yogurt mixed with the egg becomes custard-y—almost like a cheese Danish—when baked, and the protein from both will give you an energy boost to tackle your day.
12of 14Blueberry-Lemon Crumb MuffinsBlueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter.View Recipe
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Blueberry-Lemon Crumb Muffins
Blueberries and lemon are a natural pairing in these light and airy muffins with a delicate brown sugar crumble. If you like an extra blast of lemon flavor, use lemon extract rather than vanilla. These muffins are best with fresh blueberries, but you can substitute with frozen. Don’t thaw them before you stir them into the batter.
13of 14Blueberry-Lemon Zucchini BreadThis easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious–and more interesting–than standard zucchini bread, too!View Recipe
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Blueberry-Lemon Zucchini Bread
This easy and healthy zucchini bread recipe is elevated to company-worthy brunch fare with the addition of fresh blueberries to the batter and a simple lemon glaze and toasted almonds on top. A combination of whole-wheat flour and oats in the batter make it more nutritious–and more interesting–than standard zucchini bread, too!
14of 14Lemon Poppyseed Pancakes with Blueberry SaucePhotographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell RoysterPoppy seeds add crunch to these fluffy pancakes paired with a sweet-tart blueberry sauce. What’s the secret to tender pancakes? Don’t overmix your batter! Mixing builds structure, but overmixing will yield a tough pancake. If your batter is lumpy, let it hang out for 5 minutes before cooking. This will give the flour some time to absorb the liquid, ensuring the pancakes turn out just right.View Recipe
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Lemon Poppyseed Pancakes with Blueberry Sauce
Photographer: Morgan Hunt Glaze, Food Stylist: Margaret Monroe Dickey, Prop Stylist: Shell Royster
Poppy seeds add crunch to these fluffy pancakes paired with a sweet-tart blueberry sauce. What’s the secret to tender pancakes? Don’t overmix your batter! Mixing builds structure, but overmixing will yield a tough pancake. If your batter is lumpy, let it hang out for 5 minutes before cooking. This will give the flour some time to absorb the liquid, ensuring the pancakes turn out just right.
EatingWell.com, May 2024
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