Ingredients
- 1/2 cup butter, softened (or margarine)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 teaspoons pure vanilla
- 2 cups all-purpose flour
- Lemon zest (from 1 large lemon)
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 to 1 teaspoon ground cinnamon (optional, I add it because I love cinnamon)
- 1 cup milk (or coconut milk which is what I used)
- 2 1/2 to 3 cups blueberries, fresh (or frozen semi-thawed)
How to Make
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Step 1: Heat oven to 350 degrees F. Set oven rack to second-lowest position.
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Step 2: Grease 4 mini loaf pans.
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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.
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Step 4: Add eggs and vanilla, continue beating until well combined and no sugar granules remain, 2-3 minutes.
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Step 5: In a small bowl, combine the flour with lemon zest, baking powder, salt and cinnamon (if using).
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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.
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Step 7: Divide/spoon the mixture between the 4 mini loaf pans.
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Step 8: Bake about 35 minutes or until the loaves test done.
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Step 9: Cool slightly then remove from pans.
Tips & Variations
- 4 mini loaf pans
We hope you enjoy this recipe!
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