Lemon-Blueberry Mini Loaves

By kdet

Ingredients

• Lemon Glaze:
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, room temperature
• 3/4 cup granulated white sugar
• 2 large eggs
• 1/2 teaspoon pure vanilla extract
• 1 tablespoon grated lemon zest
• 1/2 cup milk
• 1 1/2 cups fresh or frozen blueberries
• 1/3 cup granulated white sugar
• 3 tablespoons fresh lemon juice

Preparation

Step 1

Preheat oven to 350 degrees F (325 degrees for dark-finish pans) and place the oven rack in the center of the oven.
Butter (or spray with a nonstick vegetable spray) the bottom and sides of four mini loaf pans

Set aside.

In a separate bowl, whisk together the flour, baking powder, and salt. Set aside.

In the bowl of an electric mixer or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pans and bake for about 40 to 45 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/3 cup of sugar and the 3 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaves all over with a wooden skewer or toothpick, and then brush the tops of the loaves with the hot lemon glaze. Cool the loaves in the pans for about 30 minutes, then remove from pan and let cool completely on a wire rack.