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blueberry mini loaves on a wood cutting board
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4.73 from 22 votes

Lemon Blueberry Mini Loaf Recipe

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 minutes
Cook Time35 minutes
Cooling Time20 minutes
Total Time1 hour 10 minutes
Course: Breakfast, Snack
Cuisine: American
Servings: 6 mini loaves
Calories: 873kcal
Author: The Carefree Kitchen

Ingredients

Mini Blueberry Lemon Bread

  • 3 cups All-Purpose Flour
  • 2 teaspoons Baking Powder
  • 1 teaspoons Salt
  • 2 cups Sugar
  • ½ cup Butter soft
  • 4 large Eggs
  • 1 teaspoons Lemon Extract
  • 3 Tablespoons Lemon Zest
  • ½ cup Milk
  • 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

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.

Nutrition

Calories: 873kcal | Carbohydrates: 167g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 561mg | Potassium: 325mg | Fiber: 4g | Sugar: 113g | Vitamin A: 688IU | Vitamin C: 14mg | Calcium: 98mg | Iron: 4mg