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.

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Lemon Blueberry Mini Loaf Pan Recipe
This is a quick bread recipe, so thereโs 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 arenโt 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.
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 donโt sink to the bottom while baking.
- Powdered Sugar - itโs 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 ยฝ 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.ย Each little loaf measures approximately 4.5โ x 2.75โ x 1.5โ deep.ย This pan is heavy-duty and has nice wide handles that make it easy to get in and out of the oven.ย ย
While it is non-stick, youโll 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!
- Itโs 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 youโd like! Raspberries, blackberries, and strawberries would all taste great.
- Itโs always recommended that you sift your powdered sugar. It tends to clump up in the package and ensure that you donโt 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
- ยฝ cup butter soft
- 2 cups sugar
- 4 large eggs
- 1 teaspoon lemon extract
- 3 tablespoons lemon zest
- ยฝ cup milk
- 3 cups all-purpose flour (plus 2 tablespoons to toss with blueberries)
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2ยฝ cups blueberries (divided)
Lemon Glaze
- 2 cups powdered sugar
- ยผ 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 1ยฝ 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
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
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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.
Ann
Excellent! Nice and moist
Gary K Boatman
hello
I'd like to use your recipe for 3 mini loaves + 1 9x5 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???
Jill Baird
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.
Megan
My husband and I loved the flavor of these loaves!
Zoey
Are the nutrition facts at the bottom for the entire batch or just one mini loaf?
Jill Baird
The recipe makes six mini loaves, and the nutritional info is for 1 loaf or 1/6 of the recipe.
Valerie
Can you use frozen blueberries?
Jill Baird
Yes, frozen blueberries will work fine. Just let them thaw, drain off the liquid, and then fold them in the batter just before baking.
Sue Lau
I do love lemon and blueberry, so having them together in one bread is perfect.
The Carefree Kitchen
I agree, it's a match made in heaven!
Karen #karenskitchenstories
These just looks sooooo refreshing, if you can say that about quick bread! And that glaze is perfection.
Inger @ Art of Natural Liivng
These are so cute and I love how a little lemon or lime perks up blueberry!
The Carefree Kitchen
I love it too, It really is the perfect combo!
Michelle
Mine turned out pretty dry and dense. Any idea where I may have gone wrong?
Jill Baird
I'd love to help you. Did you make any recipe substitutions?
Cindy
I'd love to serve these for a spring brunch!
The Carefree Kitchen
That would be perfect! We love making this for Easter brunch!
Dorothy Reinhold
The mini loaves are the PERFECT size!
The Carefree Kitchen
I love them too. Why is everything always cuter when it's mini!?!
Dorothy Reinhold
Lemon and blueberry are such a dreamy combo. That glaze is everything!
The Carefree Kitchen
Yes, the glaze is aaaamazing!
Jennifer Sikora
Wow! These loaves look so delicious. They are making me drool. I love the drizzle of icing across the top. Beautiful!
The Carefree Kitchen
THanks, Jennifer!
Hezzi-D
Yum! These sound amazing! I love blueberries and these little breads are so fun!
The Carefree Kitchen
Thanks, Hezzi D
Lisa Kerhin
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!
J
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!
The Carefree Kitchen
Haha, it really is impossible to choose!
Paddy
They came out perfect for me. I followed the recipe exactly. No aftertaste. The lemon glaze is perfect. These are divine.
The Carefree Kitchen
Good luck, Lisa, I hope you love them as much as I do!
Wendy Klik
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.
The Carefree Kitchen
Yes, the pan is heavy duty and the bread just slides out. It's a keeper for sure.