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 minutesmins
Cook Time35 minutesmins
Cooling Time20 minutesmins
Total Time1 hourhr10 minutesmins
Course: Breakfast, Snack
Cuisine: American
Servings: 6mini loaves
Calories: 873kcal
Author: The Carefree Kitchen
Ingredients
Mini Blueberry Lemon Bread
3cupsAll-Purpose Flour
2teaspoonsBaking Powder
1teaspoonsSalt
2cupsSugar
½cupButtersoft
4largeEggs
1teaspoonsLemon Extract
3TablespoonsLemon Zest
½cupMilk
2 ½cupsBlueberriesfresh
2tablespoonsFlourto toss blueberries in before adding them to the batter
Lemon Glaze
2cupsPowdered Sugar
¼ cupLemon Juice
Instructions
Lemon Blueberry Bread Mini 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 stand mixer, cream together the butter and sugar, then add the lemon extract, lemon zest, milk, eggs and mix until smooth.
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.