Blueberry Lemon Yogurt Breakfast Squares

Name: Blueberry Lemon Yogurt Breakfast Squares
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 12 squares
Ingredients: 1 cup Greek yogurt; 1/2 cup honey; 1/4 cup vegetable oil; 2 large eggs; 1 cup all-purpose flour; 1/2 cup rolled oats; 1 tsp baking powder; 1 tsp baking soda; 1/4 tsp salt; 1 cup fresh or frozen blueberries; Zest and juice of 1 lemon; 1/4 cup powdered sugar; 1 tbsp lemon juice

Highlighted under: Balanced Inspiration

I absolutely love starting my day with a nutritious breakfast, and these Blueberry Lemon Yogurt Breakfast Squares are a favorite of mine! Bursting with fresh blueberries and a zesty lemon flavor, they are not only delicious but also incredibly easy to prepare. I find that they offer a perfect balance of sweetness and tartness while providing a great source of protein and fiber. Plus, these squares can be made ahead of time for a quick grab-and-go breakfast throughout the week!

Created by

Jacqueline Moore

Last updated on 2026-01-21T19:26:34.984Z

In my quest for the perfect breakfast square, I experimented with various flavor combinations and found that blueberries and lemon pair exceptionally well. The zest from the lemon adds a bright note that complements the sweetness of the blueberries wonderfully. I also discovered that using Greek yogurt not only enhances the flavor but helps keep the squares moist.

When preparing these squares, I recommend using fresh or frozen blueberries; both yield fantastic results. A important tip is to fold the blueberries in gently to avoid smashing them, ensuring a lovely burst of flavor in every bite. Making these ahead of time has become a game-changer in my busy mornings!

        Why You Will Love This Recipe
        Deliciously tangy and sweet combination of flavors
Packed with protein from yogurt for sustained energy
Perfectly portioned for an easy breakfast on the go

      

Understanding the Ingredients

The key ingredients in these Blueberry Lemon Yogurt Breakfast Squares play a crucial role in their texture and flavor. Greek yogurt not only adds moisture but also contributes a lovely tang and texture, helping the squares remain soft and chewy. Choosing full-fat or low-fat yogurt can adjust the richness, so consider what fits your dietary preferences. Honey adds sweetness while balancing the tartness of the blueberries and lemon, plus it acts as a binder that keeps the square together.

Using fresh blueberries is ideal for vibrant flavor and bursts of juice in each bite, but if you have frozen blueberries on hand, they can be used as well. Just be sure to fold them in gently to prevent mushiness. The rolled oats provide a hearty bite and added fiber, while the all-purpose flour helps in achieving a light, tender crumb. Don't skip the baking powder and baking soda; they are essential for proper leavening, helping the squares rise beautifully.

Tips for Perfect Texture

When preparing the batter, it’s important not to overmix once you've combined the wet and dry ingredients. The goal is to create a uniform mixture, but overmixing can lead to tough squares due to gluten development. Stir until just combined and let your mixture rest for a few minutes before baking to allow the oats to absorb some moisture, which yields a softer texture once baked.

Keep an eye on your baking time! Every oven is different, so checking for doneness a few minutes early is wise. You’ll know the squares are ready when the edges start to turn golden brown and a toothpick inserted into the center comes out clean. This visual cue is your friend in ensuring a moist yet fully baked square without any unpleasant gumminess.

Storage and Serving Suggestions

These breakfast squares can be easily made in advance and stored for a quick breakfast option throughout the week. Once they have cooled completely, wrap them tightly in plastic wrap or store in an airtight container; they’ll last about 4–5 days in the refrigerator. You can also freeze them for longer storage—simply cut into squares and freeze them in a single layer. Once frozen, they can be transferred to a resealable bag and can keep for up to three months.

For serving, feel free to add a dollop of additional Greek yogurt or a sprinkle of granola for added crunch and protein. I love enjoying these squares with a drizzle of honey or a side of nut butter for a satisfying breakfast. You can also personalize them by adding ingredients like chopped nuts or substituting the blueberries with raspberries or chopped peaches for a fun twist!

Ingredients

For the Breakfast Squares

1 cup Greek yogurt
1/2 cup honey
1/4 cup vegetable oil
2 large eggs
1 cup all-purpose flour
1/2 cup rolled oats
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 cup fresh or frozen blueberries
Zest and juice of 1 lemon

For the Topping

1/4 cup powdered sugar
1 tbsp lemon juice

Mix all ingredients well before pouring the batter into the baking pan.

Instructions

Preheat the Oven

Preheat your oven to 350°F (175°C) and line an 8x8 inch baking dish with parchment paper.

Mix Wet Ingredients

In a large bowl, whisk together the Greek yogurt, honey, vegetable oil, and eggs until smooth.

Combine Dry Ingredients

In another bowl, mix the flour, oats, baking powder, baking soda, and salt together.

Combine Mixtures

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in the blueberries, lemon zest, and lemon juice.

Bake

Pour the batter into the prepared baking dish and spread evenly. Bake for 30 minutes or until a toothpick comes out clean.

Prepare the Topping

While the squares are baking, mix the powdered sugar and lemon juice to create a glaze.

Cool and Glaze

Allow the squares to cool for about 10 minutes before drizzling the glaze on top. Cut into squares and enjoy!

Store any leftovers in an airtight container in the refrigerator for up to a week.

Pro Tips

Feel free to substitute other berries if blueberries aren't available. Enjoy these squares warm or chilled, and consider adding nuts for an extra crunch.

Variations to Try

While the blueberry and lemon combination is irresistibly delightful, consider experimenting with different fruits depending on the season. Chopped strawberries or diced apples with a touch of cinnamon can create a warm, comforting flavor. You might also incorporate a handful of nuts for an added crunch or substitute the oats with almond flour for a gluten-free edition—just adjust the moisture levels to maintain the right consistency.

If you're looking to lower the sugar content, you can reduce the honey or replace it with a sugar substitute. Alternatively, try swapping out half of the Greek yogurt for unsweetened applesauce; this will still keep the squares moist while reducing calories and adding a hint of natural sweetness.

Troubleshooting Common Issues

If your squares come out too dry, it may be that they were baked too long or that the flour was over-measured. Always use the spoon and level method for measuring flour, and keep an eye on your squares in the oven, especially during the final minutes of baking. If they seem like they’re cooking too quickly, you can lower the oven temperature slightly and check for doneness regularly.

On the other hand, if your squares are too wet or gummy in the middle after baking, they likely didn’t bake long enough. Additionally, make sure your oven is calibrated correctly; an inaccurate oven temperature can lead to unpredictable baking results. Investing in an oven thermometer can help you maintain the right temperature for this recipe.

Questions About Recipes

→ Can I use frozen blueberries?

Yes, frozen blueberries work just fine! Just remember to fold them in gently to prevent breaking.

→ How long do these squares last?

They can be stored in the fridge for up to a week, making them a great prep-ahead breakfast option.

→ Can I make these gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend.

→ What can I use instead of honey?

You can use maple syrup or agave syrup as a substitute if you prefer a vegan option.