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 Time15mins
Cook Time35mins
Cooling Time20mins
Total Time1hr10mins
Course: Breakfast, Snack
Cuisine: American
Servings: 6mini loaves
Calories: 403kcal
Author: The Carefree Kitchen
Ingredients
Mini Lemon Blueberry Loaves
2cupsAll-Purpose Flour
3tablespoonsBaking Powder
1teaspoonsSalt
4largeEggs
1 ½cupsSugar
½cupButtermelted
1cupSour Cream
1teaspoonsLemon Pasteor Lemon Extract
3TablespoonsLemon Zest
2 ½cupsBlueberriesfresh
2tablespoonsFlourto toss blueberries in before adding them to the batter
Lemon Glaze
2cupsPowdered Sugar
¼ cupLemon Juice
Instructions
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!
Notes
This recipe will also yield 2 - 8" x 4" pans to be baked for 50-60 minutes.