This Lemon Blueberry Mini Loaf Pan Recipe is perfect if you’re craving something sweet and tangy. These lemon blueberry mini loaves are packed with fresh blueberries and a zesty lemon flavor that’s sure to satisfy your sweet tooth.
Mini loaf recipes are perfect for a quick breakfast or a midday snack. With a moist, tender crumb 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.
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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If you’re hankering for all things blueberries, be sure to try our Blueberry Loaf, Blueberry Muffins, Blueberry Scones, Blueberry French Toast Bake, Blueberry Breakfast Cake, and of course, our Blueberry Bundt Cake.
Lemon Blueberry Bread Recipe 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 This Mini Blueberry Lemon Bread Recipe
- Prepare pans. Grease 6 mini loaf pans or line with parchment paper, and set aside.
- Mix batter. In a large mixing bowl, combine the flour, baking powder, and salt. In a separate mixing bowl, whisk together the sugar, soft butter, milk, lemon extract, and lemon zest. Add the eggs and mix again. Combine the flour mixture with the egg mixture and stir until smooth. 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 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. A piping bag or a spoon drizzle on top of cooled bread before serving. Enjoy!
Frequently Asked Questions
We absolutely love this mini loaf pan with 6 individual mini loaves. Each little loaf measures approximately 4.5” x 2.75” x 1.5” deep. This pan is heavy-duty and has nice wide handles that make it easy to get in and out of the oven.
While it is non-stick, you’ll still want to either lightly butter the insides or line with parchment paper.
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.
Mini Loaf 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.
- It’s always recommended that you sift your powdered sugar. It tends to clump up in the package and ensure that you don’t need to whisk as much, therefore adding fewer air bubbles.
Storing Mini Loaves
- 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.
Lemon Blueberry Mini Loaf Recipe
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 tablespoons 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
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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! You can use a super-concentrated lemon paste or lemon zest to pack a lemony flavor punch. The blueberry mini loaves are also topped with an utterly irresistible sweet lemon glaze.
Categories:
Breads, Breakfast, Easter, Nut-Free, Quick Breads, Spring Recipes, Summer Recipes, Vegetarian,
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.