Mini Lemon Blueberry Bread Recipe

blueberry mini loaves on a wood cutting board

4.6 from 10 votes

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: mini loaves

Calories: 403kcal

Author: The Carefree Kitchen

Ingredients

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

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.

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