Blueberry Mini-Loaves

Blueberry has never tasted so good! A delicious buttermilk lemon bread mixed with plenty of blueberries! These loaves will be a new morning favorite!

 
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Directions


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1. Pre-heat oven to 350 degrees and grease an 8 count mini-loaf pan.

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2. In a medium bowl add the blueberries and 1/4 cup flour. Mix until all blueberries are coated with flour.

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3. Prepare the topping. In medium bowl, combine butter, sugar, and flour. Mix with pastry cutter or fork until well combined. Mixture should be dry and crumbly.

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4. Add 1/2 cup of the flour dusted blueberries to topping and gently stir together. Set aside.

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5. In a medium bowl add flour, cornstarch, baking powder, baking soda and salt. Whisk until incorporated. Set aside.

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6. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.

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7. Slowly add the sugar and beat until all is combined scraping down the sides when necessary.

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8. Add eggs, vanilla and lemon zest. Mix on medium speed until light and fluffy.

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9. Add half of the flour mixture and mix until just combined.

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10. Stir in the buttermilk and lemon juice. Mix until combined.

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11. Add remaining flour and mix until all flour is combined.

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12. Add 1 cup of the flour dusted blueberries and gently stir in the mix.

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13. Spoon mixture into the greased mini-loaf pan. Filling loaves about 1/2 full.

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14. Then spoon blueberry topping over mixture evenly.

15. Bake for 22-24 minutes or until a toothpick inserted into the center comes out mostly clean.

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16. Remove from oven and let cool in pan for 5 minutes before releasing. Let loaves finish cooling on a wire rack.

 
Yield: 8 mini-loaves

Blueberry Mini-Loaves

prep time: 20 minscook time: 22 minstotal time: 42 mins

Blueberry has never tasted so good! A delicious buttermilk lemon bread mixed with plenty of blueberries! These loaves will be a new morning favorite!

ingredients:

For the loaves:
  • 1 3/4 cups flour
  • 1/2 teaspoon cornstarch
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla
  • 2 teaspoons lemon zest
  • 2/3 cup buttermilk
  • 1/2 cup lemon juice
  • 1 cup + 1/2 cup blueberries
  • *1/4 cup flour (for blueberries)
For the topping:
  • 3 tablespoons butter, softened
  • 1/2 cup sugar
  • 1/2 cup flour

instructions:

  1. Pre-heat oven to 350 degrees and grease an 8 count mini-loaf pan.
  2. In a medium bowl add the blueberries and 1/4 cup flour. Mix until all blueberries are coated with flour.
  3. Prepare the topping. In medium bowl, combine butter, sugar, and flour. Mix with pastry cutter or fork until well combined. Mixture should be dry and crumbly.
  4. Add 1/2 cup of the flour dusted blueberries to topping and gently stir together. Set aside.
  5. In a medium bowl add flour, cornstarch, baking powder, baking soda and salt. Whisk until incorporated. Set aside.
  6. Add softened butter to a large bowl or the bowl of a stand mixer. Beat until smooth.
  7. Slowly add the sugar and beat until all is combined scraping down the sides when necessary.
  8. Add eggs, vanilla and lemon zest. Mix on medium speed until light and fluffy.
  9. Add half of the flour mixture and mix until just combined.
  10. Stir in the buttermilk and lemon juice. Mix until combined.
  11. Add remaining flour and mix until all flour is combined.
  12. Add 1 cup of the blueberries and gently stir in the mix.
  13. Spoon mixture into the greased mini-loaf pan. Filling loaves about 1/2 full.
  14. Then spoon blueberry topping over mixture evenly.
  15. Bake for 22-24 minutes or until a toothpick inserted into the center comes out mostly clean.
  16. Remove from oven and let cool in pan for 5 minutes before releasing. Let loaves finish cooling on a wire rack.

NOTES:

Dusting the blueberries with flour help stop them from sinking to the bottom of your loaf.
Created using The Recipes Generator