August 22, 2016
Breads, Comfort Food, Fruit,
Blueberry, Budget-Friendly, Easy/Beginner Cooking, Kid Pleaser, Brunch, Entertaining, Fall/Autumn, Picnic, Potluck, Winter, Oven Bake, Kosher, Vegetarian, Make it from scratch, Quick Breads, Flour, Kosher Dairy more
Add toRecipe Book
Add toShopping List
"All I can say is these are delicious! If using frozen blueberries, make sure to semi-thaw the blueberries before using, do not add them in frozen. Makes 4 mini loaf pans/4 slices each pan to total 16 servings"
Heat oven to 350 degrees F. Set oven rack to second-lowest position.
Grease 4 mini loaf pans.
In a large bowl, using an electric mixer, beat the butter until creamy, 2 minutes. Add in sugar, beat until fluffy, 2-3 minutes.
Add eggs and vanilla, continue beating until well combined and no sugar granules remain, 2-3 minutes.
In a small bowl, combine the flour with lemon zest, baking powder, salt and cinnamon (if using).
Using a spatula fold in half the flour mixture into the creamed mixture along with the half of the milk. Repeat with remaining dry mixture and the milk. (folding/mixing may take a few minutes). Fold in blueberries.
Divide/spoon the mixture between the 4 mini loaf pans.
Bake about 35 minutes or until the loaves test done.
Cool slightly then remove from pans.
When the goblins are out and the night is upon us, hunger strikes in and these...
There is probably no better gift that you can give Mom than a homemade gift. And what...
No Thanksgiving meal is complete without these harvest time meals: Turkey, stuffing,...
Recipe Stories / Blog
It's that time of day again. When the clock turns to a certain time and seems to...
A simple yet flavorful dish that’s both easy to make and wonderful to eat.
Very good mini loaves -- we were able to get 6 mini loaves from this recipe, so I have some in the freezer now but had one for breakfast! Great bread! Thanks for sharing!