Lemon Blueberry Mini Loaves
These zesty mini loaves combine fresh blueberries and bright lemon flavor for a moist, summer-ready treat. Perfect for breakfast, snacks, or dessert, they’re easy to bake and ideal for sharing.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/3 cup unsalted butter, softened
- 2 large eggs
- 1/2 cup milk
- Zest of 1 lemon
- 1 cup fresh blueberries
Instructions
- Preheat oven to 350°F (175°C) and grease mini loaf pans
- Whisk together flour, baking powder, and salt in a bowl
- Cream softened butter and sugar until light and fluffy
- Add eggs one at a time, beating well after each addition
- Mix in milk and lemon zest
- Gradually add dry ingredients to the wet mixture, stirring just until combined
- Gently fold in blueberries without crushing them
- Pour batter into pans (2/3 full)
- Bake for 25-30 minutes until toothpick comes out clean
- Cool in pans for 10 minutes, then transfer to wire racks
Notes
Use softened butter for smooth mixing
Avoid over-mixing to keep loaves tender
Use frozen blueberries only if unthawed to prevent moisture
For extra lemon flavor, add 1-2 tablespoons fresh lemon juice to the batter
Avoid over-mixing to keep loaves tender
Use frozen blueberries only if unthawed to prevent moisture
For extra lemon flavor, add 1-2 tablespoons fresh lemon juice to the batter