Lemon Blueberry Mini Loaves

Joann's Food For Thought

Lemon Blueberry Loaf platedI’m really loving my mini loaf pans lately. They make cute little loaves and I don’t feel so guilty when I have a second serving. Plus, if I make mini loaves my mom knows she’s going to get at least one. For this recipe I used plain yogurt because I heard it would keep the cake moist. Boy, were they right.

INGREDIENTS:

  • 1 cup plain yogurt
  • 1 cup sugar; plus additional 1 tablespoon for lemon syrup
  • 3 large eggs
  • 2 teaspoons grated lemon zest (about 2 lemons)
  • 1/2 teaspoon vanilla extract
  • 1/2 cup vegetable oil
  • 1 1/2 cups all-purpose flour; plus additional 2 tablespoons for blueberries
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/2 cups fresh blueberries
  • 1/3 cup fresh lemon juice (from the lemons that were used for zest earlier)
  • 1/3 cup powdered (confectioner’s) sugar for dusting (optional)

DIRECTIONS:

  1. Preheat oven to 350 degrees.
  2. Butter or use baking spray…

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4 thoughts on “Lemon Blueberry Mini Loaves

  1. Mini cakes are something of an obsession and an artform in France. I have mini-madeleine and financier moulds in silicone which are an absolute revelation and make managing a suitably refined ‘goûter’ (tea-time) treat for friends when they drop buy an absolute cinch. I adore these little loaves. I can see I need to hunt down mini-loaf tins whilst I’m here so I can join the party!

    Liked by 1 person

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