Lemon Blueberry Mini Loaf Recipe

blueberry mini loaves on a wood cutting board

4.75 from 24 votes

These Lemon Blueberry Bread mini loaves are ultra moist, super lemony and slathered in a sweet and sour lemon glaze. If lemon is your thing, you’ll absolutely love these served for breakfast, as a snack or even topped with a scoop of ice cream for dessert.

Prep Time15

Cook Time35

Total Time50

Course: Breakfast, Snack

Cuisine: American

Servings: mini loaves

Calories: 873kcal

Author: The Carefree Kitchen

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

US Customary - Metric

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

Yield: This recipe will also yield 2 - 8" x 4" pans to be baked for 50-60 minutes.

Make-Ahead - you can make the batter a day in advance, divide it 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.

Storing Instructions: Store in freezer bags or another airtight container at room temperature for up to 2 days or in the fridge for up to 1 week.

Freezing: 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.

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