Blueberry Mini Loaves
Recipe: #24740
August 22, 2016
Categories: Breads, Blueberry, Brunch, Picnic Potluck, Oven Bake, Kosher, Vegetarian, Quick Breads, Flour, Kosher Dairy, more
"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"
Ingredients
Nutritional
- Serving Size: 1 (88.1 g)
- Calories 214.6
- Total Fat - 7.2 g
- Saturated Fat - 4.2 g
- Cholesterol - 43 mg
- Sodium - 159.2 mg
- Total Carbohydrate - 35.1 g
- Dietary Fiber - 1 g
- Sugars - 21.9 g
- Protein - 3.2 g
- Calcium - 70.4 mg
- Iron - 0.5 mg
- Vitamin C - 2.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat oven to 350 degrees F. Set oven rack to second-lowest position.
Step 2
Grease 4 mini loaf pans.
Step 3
In a large bowl, using an electric mixer, beat the butter until creamy, 2 minutes. Add in sugar, beat until fluffy, 2-3 minutes.
Step 4
Add eggs and vanilla, continue beating until well combined and no sugar granules remain, 2-3 minutes.
Step 5
In a small bowl, combine the flour with lemon zest, baking powder, salt and cinnamon (if using).
Step 6
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.
Step 7
Divide/spoon the mixture between the 4 mini loaf pans.
Step 8
Bake about 35 minutes or until the loaves test done.
Step 9
Cool slightly then remove from pans.
Tips
- 4 mini loaf pans