These Mini Blueberry Loaves are packed with fresh blueberries and a zesty lemon flavor that’s sure to satisfy your sweet tooth. With a moist, tender crumb, a sweet lemon glaze, and a burst of blueberry in every bite, this Lemon Blueberry Loaf recipe is a delicious treat that you won’t be able to resist.
If you’re hankering for all things blueberries, be sure to try our Lemon Blueberry Bread (full-size loaf), Blueberry Muffins, Blueberry Scones, Blueberry French Toast Bake, Blueberry Breakfast Cake, and of course, our Blueberry Bundt Cake.
Lemon Blueberry Mini Loaf Pan Recipe
This is a quick bread recipe, so there’s no waiting around for dough to rise – all of the rising happens in the oven. Each light and fluffy bite of these blueberry mini loaves is full of blueberries and lemony goodness. But, if blueberries aren’t your thing, you can easily swap out another berry, chocolate chips, or even just straight lemon bread to make all sorts of mini loaf recipes.
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Mini loaf recipes are perfect for a quick breakfast or a midday snack.
Key Ingredients
- Flour – you can use all-purpose flour for this recipe.
- Baking Powder – this is what makes the loaves rise in the oven.
- Salt – sea salt works great.
- Eggs – you can use your favorite type of large eggs.
- Sugar – regular white granulated sugar.
- Butter – use salted, soft butter.
- Milk– Whole or 2% are great but any milk will do.
- Lemon Extract– any brand of lemon extract.
- Lemon Zest – you can use the fresh lemon zest from the same lemons that you use to juice for the lemon glaze.
- Blueberries – we prefer to use fresh blueberries as opposed to frozen. Before mixing them in, we like to toss them in a bit of flour so that they don’t sink to the bottom while baking.
- Powdered Sugar – it’s always a good idea to sift your powdered sugar to get rid of any clumps.
- Lemon Juice – fresh lemon juice tastes best.
How to Make Mini Lemon Blueberry Loaves
- Prepare pans. Grease 6 mini loaf pans or line with parchment paper, and set aside.
- Mix batter. Cream together the butter and sugar until fluffy, then slowly add the eggs one at a time, mixing on low until fully incorporated. Add the lemon extract, lemon zest, and milk and mix until smooth. In a separate large mixing bowl, combine the flour, baking powder, and salt, then add the flour mixture to the butter mixture and mix on low to combine. Toss 1 1/2 cups of blueberries with 2 teaspoons of flour and then gently fold into the batter.
- Add batter to pans. Divide the batter evenly between your prepared bread pans and top with the remaining 1 cup blueberries.
- Bake. Bake at 350 degree F for 28-35 minutes, or until a toothpick inserted into the centers comes out clean. Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on wire racks while you make the lemon glaze.
- Make glaze and serve. In a small bowl, combine the powdered sugar and lemon juice and whisk until combined. Use a piping bag or a spoon to drizzle the glaze on top. Enjoy!
Mini Loaf Variations
This easy mini loaf recipe is a great base for all kinds of flavors. Here are a few favorites:
- Mixed berry. Swap the blueberries for a mix of raspberries, blackberries, and chopped strawberries.
- Cranberry orange. Use fresh or frozen cranberries instead of blueberries, and swap the lemon zest and juice for orange. It’s perfect for holiday gifting!
- Lemon poppy seed. Skip the blueberries and stir in 2 tablespoons of poppy seeds. Or try my full Lemon Poppy Seed Bread.
- Extra moist. Replace the milk with plain Greek yogurt or sour cream for an even more tender crumb.
- Cream cheese glaze. Beat 2 ounces of softened cream cheese into the lemon glaze for a richer, creamier topping.
- Streusel topping. Sprinkle each loaf with a simple crumb topping of flour, brown sugar, and cold butter before baking.
- Sparkling sugar. Skip the glaze and sprinkle the tops with coarse sugar before baking for a crunchy, bakery-style finish.
- Muffins. Bake the batter in a lined muffin tin for about 20 to 22 minutes. Love lemon blueberry muffins? Try my Lemon Blueberry Muffins.
- Full-size loaves. Bake in two greased 8×4 loaf pans for 50 to 60 minutes. Or try my Lemon Blueberry Bread.
Frequently Asked Questions
I love to use mini loaf pans with 6 individual mini loaves. Each little loaf measures approximately 4.5” x 2.75” x 1.5” deep.
If you prefer another size or style, you will simply want to adjust your baking time by adding on more time for larger loaves or less time for smaller loaves.
Gently tossing your blueberries with a bit of flour helps keep them from sinking to the bottom as they bake.
Most mini loaf pans measure about 4½ x 2½ inches. This recipe makes 6 mini loaves in a standard 6-cavity mini loaf pan. Disposable foil mini loaf pans work too. Just place them on a baking sheet for easier handling.
Bake mini loaves at 350°F for 28 to 35 minutes, until golden and a toothpick inserted in the center comes out clean or with a few moist crumbs. Different pans bake differently, so start checking at 28 minutes.
Yes! This recipe makes two 8×4-inch loaves. Bake for 50 to 60 minutes, and tent loosely with foil if the tops brown before the centers are done.
Yes. For the best results, keep them frozen. Rinse them briefly to remove any ice, pat dry, and toss with the flour just before folding them in. This helps keep the batter from turning purple. You may need to add a few extra minutes to the bake time.
The most common causes are too much flour or overbaking. Spoon the flour into your measuring cup and level it off instead of scooping straight from the bag. Mix just until combined once you add the flour, and start checking for doneness at 28 minutes.
You can, but the lemon flavor will be lighter. Lemon extract gives these loaves their bold lemon flavor without adding extra liquid. For even more lemon, add extra zest.
Yes! Bake the loaves up to 2 days ahead and store them at room temperature, tightly wrapped. Add the glaze the day you serve them.
Yes! Freeze the loaves unglazed. Wrap each one tightly in plastic wrap, place in a freezer bag, and freeze for up to 3 months. Thaw at room temperature, then add the glaze.
Mini loaves make perfect gifts for neighbors, teachers, and friends! Let the glaze set completely, then wrap each loaf in clear cellophane and tie it with ribbon. Disposable foil or paper mini loaf pans make it even easier, since you can bake, glaze, and gift them right in the pan.
Recipe Tips and Tricks
- Try not to open the oven door during at least the first half of baking. That initial heat really helps them rise to their full potential!
- It’s best to make sure all of your ingredients are at room temperature so that they will mix together well.
- Try this with a mixture of berries if you’d like! Raspberries, blackberries, and strawberries would all taste great.
- Sift your powdered sugar so the glaze is smooth and lump-free.
Storing Instructions
- Make-Ahead – you can make the batter a day in advance, divide the batter into the pans, and store it in the fridge overnight. When you are ready to bake, remove the pan from the fridge and let sit out at room temperature for at least 30 minutes while you preheat the oven.
- Once Baked – your loaves should be covered and stored either at room temperature for up to 2 days or in the fridge for up to 1 week.
- Freezer – you may also wrap your mini loaves individually then place them in a freezer bag and store them frozen for up to 3 months. To thaw, transfer to the fridge or room temperature overnight.
Mini Lemon Blueberry Loaves
Ingredients
- ½ cup butter, soft
- 2 cups sugar
- 4 large eggs
- 1 teaspoon lemon extract
- 3 tablespoons lemon zest
- ½ cup milk
- 3 cups all-purpose flour, (plus 2 teaspoons to toss with blueberries)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2½ cups blueberries, (divided)
Lemon Glaze
- 2 cups powdered sugar
- 1/4 cup lemon juice
Instructions
- Preheat oven to 350 degrees F.
- Grease 6 mini loaf pans, or line with parchment paper, and set aside.
- In a stand mixer, cream together the butter and sugar until fluffy. Slowly add the eggs one at a time, mixing on low until fully incorporated. Then, add the lemon extract, lemon zest, and milk and mix until smooth. In a separate large mixing bowl, combine the flour, baking powder, and salt, then add the flour mixture to the butter mixture and mix on low to combine.
- Toss 1½ cups of blueberries with 2 teaspoons of flour and then gently fold into the batter by hand. Divide the batter evenly between your prepared bread pans and top with the remaining 1 cup blueberries.
- Bake for 28-35 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and cool on a rack for 10 minutes, then gently run a knife around the edges of the bread and tease the bread out of the pan. Let cool completely on wire racks while you make the lemon glaze.
- In a small bowl, combine the powdered sugar and lemon juice and whisk until combined. Use a piping bag or a spoon to drizzle on top of cooled bread before serving. Enjoy!
Notes
Nutrition
Did you make this?
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More Regular and Mini Loaf Pan Recipes
- Homemade Banana Bread
- Double Chocolate Banana Bread
- Einkorn Pumpkin Muffins
- Triple Berry Muffins
- Greek Yogurt Banana Muffins
- More Quick Breads
- More Best Breakfast Recipes
This Mini Blueberry Lemon Bread Recipe is the perfect combination of sweet and tart! Blueberry Lemon Bread is a favorite quick bread recipe that is so easy to make. It’s perfect for a weekend brunch, an afternoon snack or anytime you get a baking urge!
Categories:
Breads, Breakfast, Easter, Nut-Free, Quick Breads, Spring Recipes, Summer Recipes, Vegetarian,
I made these mini blueberry breads and they turned out beautiful 😍. I will definitely be making them again.
I’m using 6.8oz Rectangle Aluminum Foil Baking Pans Tins Containers. Will this be the same baking time as the listed recipe?
you will need to cook it a little longer. Just insert a toothpick in the center of the bread and when it comes out with only crumbs, it’s ready. My guess is you will need to cook it for 15 minutes longer.
Excellent! Nice and moist
hello
I’d like to use your recipe for 3 mini loaves + 1 9×5 loaf…can I use the same over temp but continue to bake the 9 x 5 for about 50 minutes? or does the 9 x 5 require both a different oven temp and cooking time???
You will need to cook the larger loaf for a longer period of time. I would suggest cooking it for 45 minutes or so and then doing the “toothpick” test. Stick a toothpick in the middle of the loaf pan. If it comes out with batter it’s not done. If it comes out with a few crumbs, you’re good to go. Pay attention to other visual details such as how dark the edges and top are. You want it to be golden brown on the edges and done in the middle. Hope this helps.
My husband and I loved the flavor of these loaves!
Are the nutrition facts at the bottom for the entire batch or just one mini loaf?
The recipe makes six mini loaves, and the nutritional info is for 1 loaf or 1/6 of the recipe.
Can you use frozen blueberries?
Yes, frozen blueberries will work fine. Just let them thaw, drain off the liquid, and then fold them in the batter just before baking.
I do love lemon and blueberry, so having them together in one bread is perfect.
I agree, it’s a match made in heaven!
These just looks sooooo refreshing, if you can say that about quick bread! And that glaze is perfection.
These are so cute and I love how a little lemon or lime perks up blueberry!
I love it too, It really is the perfect combo!
Mine turned out pretty dry and dense. Any idea where I may have gone wrong?
I’d love to help you. Did you make any recipe substitutions?
I’d love to serve these for a spring brunch!
That would be perfect! We love making this for Easter brunch!
The mini loaves are the PERFECT size!
I love them too. Why is everything always cuter when it’s mini!?!
Lemon and blueberry are such a dreamy combo. That glaze is everything!
Yes, the glaze is aaaamazing!
Wow! These loaves look so delicious. They are making me drool. I love the drizzle of icing across the top. Beautiful!
THanks, Jennifer!
Yum! These sound amazing! I love blueberries and these little breads are so fun!
Thanks, Hezzi D
I think I have equal amounts of love for the blueberry bread and that pan! I keep wanting to make everything “mini” with it. I can’t wait to make your bread!
It’s hard to pick a favorite dessert bc I have so many! Lol
It all depends what I’m in the mood for. I love brownies or something chocolate. Sometimes I want a pb dessert, or something lemon, or even some kind of pumpkin dessert. It’s whatever I’m craving at the moment!
I love baking quick breads, even blueberry ones! Yum!
Haha, it really is impossible to choose!
They came out perfect for me. I followed the recipe exactly. No aftertaste. The lemon glaze is perfect. These are divine.
Good luck, Lisa, I hope you love them as much as I do!
Your bread is perfectly beautiful and I’m sure just as delicious. Didn’t you just love that pan from Circulon? It has become a favorite here.
Yes, the pan is heavy duty and the bread just slides out. It’s a keeper for sure.