Lemon Blueberry Mini Loaves

Lemon Blueberry Mini Loaves — bursting with lemon and blueberries these cheerful little loaves are sure to brighten your day!

Lemon Blueberry Mini Loaves

As I’m writing this, we are preparing to get pounded with snow by the Blizzard of 2015 also known as Snowmaggedon 2015 (I love that name). School is already closed for tomorrow and they are predicting we will get 2-3 feet here in the Boston area.

So, it looks like we will be stuck indoors for awhile. One of my favorite things to do when we’re house bound due to snow, is bake! I think I may need to make a batch of these bright and cheerful little Lemon Blueberry Mini Loaves.


Lemon Blueberry Mini Loaves

I first made these little loaves on a cold snowy Saturday when we were stuck in the house. I’d been wanting to bake a quick bread using citrus for some time. I love all citrus fruits, they are so bright and cheerful, and love cooking with them, especially in winter when they are in season. I had some lemons in my refrigerator, left over from making Piri Piri sauce, and I had some blueberries that needed to be used, so perfect, I could make Lemon Blueberry Bread.

I’d never made a Lemon Blueberry Bread, so I searched the Internet and settled on this recipe from epicurious.com. Epicurious.com is one of my favorite sites, all of the recipes have been tested thoroughly and I always have great results when I try a recipe.

I did make some modifications, using this recipe from Taste of Home for reference. I really wanted the lemon flavor to come through so I increased the amount of lemon zest and added lemon juice to the batter. I also decreased the amount of glaze as I didn’t want the loaves to get too wet. I also reduced the amount of butter – you don’t miss it at all – and tossed my blueberries in a little bit of flour mixture to prevent sinking. And, I made three mini loaves versus one regular loaf.

Lemon Blueberry Mini Loaves

These Lemon Blueberry Mini Loaves turned out beautifully, so moist and delicious. The tangy tart lemon flavor really shines through and the sweetness from the blueberries provides the perfect balance. A slice or two of this Lemon Blueberry bread is perfect for breakfast or as snack anytime of day.

What activities do you enjoy when you are house bound due to snow? Let me know in the comments below!

Lemon Blueberry Mini Loaves

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Yield: (5 ¾ inch x 3 inch)

Lemon Blueberry Mini Loaves

Lemon Blueberry Mini Loaves -- bursting with lemon and blueberries these cheerful little loaves are sure to brighten your day!

Ingredients

  • 1 1/3 cups sugar
  • ¼ cup (½ stick) unsalted butter, room temperature
  • 2 large eggs
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 2 tablespoons lemon juice (from about 1 lemon)
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup milk
  • 1 ½ cups fresh blueberries
  • for the glaze:
  • 2 tablespoons lemon juice (from about 1 lemon)
  • ¼ cup sugar

Instructions

  1. Preheat oven to 325°F. Lightly grease three (3) 5 ¾ inch x 3 inch loaf pans.
  2. In a large bowl, using an electric mixer, beat together sugar and butter until light and fluffy.
  3. Add the eggs, one at a time, beating well after each addition.
  4. Add the lemon zest and lemon juice and mix to combine
  5. In a medium bowl, whisk together flour, baking powder and salt.
  6. Reserve a tablespoon of flour mixture and set aside.
  7. Add remaining flour mixture, alternating with milk, to egg mixture, beginning and ending with flour mixture, mixing well after each addition.
  8. Toss blueberries with reserved 1 tablespoon flour mixture, fold blueberries into the batter.
  9. Spoon batter into greased loaf pans, filling each pan about ¾ of the way full. Bake in preheated oven for 30-35 minutes or until a tester inserted into the middle of a loaf comes out clean.
  10. During the last minutes of baking, make the glaze. Bring 2 tablespoons lemon juice and ¼ cup sugar to boil in a small saucepan, stirring until sugar dissolves.
  11. Pierce top of each hot loaf several times with a toothpick. Pour glaze evenly over loaves.
  12. Cool pans on wire racks for 10 minutes.
  13. Remove loaves from pans, place on rack and cool completely.

Notes

Mini loaves freeze well, wrapped individually in foil.

This recipe can be used to make one 8 ½ x 4 ½ x 2 ½ inch loaf. Increase baking time to 1 hour 15 minutes or until tester inserted into the middle of the loaf comes out clean.

http://joylovefood.com/lemon-blueberry-mini-loaves/

 
This recipe is featured at:
Your Time to Shine
Inspire Me Monday
Merry Monday

Miz Helen’s Country Cottage
Full Plate Thursday
 
I love my Wilton mini loaf pans! Here is an affiliate link to the same set available at Amazon:

 
This post contains affiliate links for products that I personally recommend available at amazon.com. Please see my disclosure page for more information.
 

77 comments

  1. Diane Roark says:

    Joy,

    You are calling my name with this Lemon Blueberry bread. I LOVE lemon and blueberries. Thank you so much for linking up to Wonderful Wed. blog hop. I pinned this delicious bread.
    Many blessings,
    Diane Roark
    recipesforourdailybread

  2. christine says:

    I love the sound of lemon in these and plus anything mini tastes better, doesn’t it! I’m not sure what it is about the fear of snow that gets us baking, but I did the same thing. Tuesday morning my oven went on and I didn’t stop baking until last night! Get ready for your next round of baking, I hear we’re getting more snow this weekend in the Boston area!
    christine recently posted…Thai Chicken PastaMy Profile

  3. Lou Lou Girls says:

    Hello cute lady! I’m loving it. Pinned and tweeted. Thank you so much for partying with us. I hope to see you tonight at 7 pm. We love to party with you! Happy Monday! Lou Lou Girls

Leave a Reply

CommentLuv badge