Go Back
+ servings
blueberry mini loaves on a wood cutting board
Print Recipe
4.60 from 10 votes

Mini Lemon Blueberry Bread Recipe

These Mini Lemon Blueberry Bread 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 mins
Cook Time35 mins
Cooling Time20 mins
Total Time1 hr 10 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 6 mini loaves
Calories: 403kcal
Author: The Carefree Kitchen


Mini Lemon Blueberry Loaves

  • 2 cups All-Purpose Flour
  • 3 tablespoons Baking Powder
  • 1 teaspoons Salt
  • 4 large Eggs
  • 1 ½ cups Sugar
  • ½ cup Butter melted
  • 1 cup Sour Cream
  • 1 teaspoons Lemon Paste or Lemon Extract
  • 3 Tablespoons Lemon Zest
  • 2 ½ cups Blueberries fresh
  • 2 tablespoons Flour to toss blueberries in before adding them to the batter

Lemon Glaze

  • 2 cups Powdered Sugar
  • ¼ cup Lemon Juice


Mini Lemon Blueberry Loaves

  • Preheat oven to 350 degrees.
  • Grease 6 mini loaf pans, or line with parchment paper, and set aside.
  • In a large mixing bowl, combine the flour, baking powder, and salt.
  • In a separate mixing bowl, whisk together the eggs, sugar, melted butter, sour cream, lemon paste (or extract) and lemon zest.
  • Combine the flour mixture with the egg mixture and stir until smooth.
  • Toss 1 ½ cups of blueberries with 2 teaspoons of flour and then gently fold into the batter. 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.

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!


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


Calories: 403kcal | Carbohydrates: 68g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 305mg | Potassium: 413mg | Fiber: 1g | Sugar: 48g | Vitamin A: 464IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 2mg