Homemade Lemon Blueberry Mini Loaf

This Homemade Lemon Blueberry Mini Loaf is paired with lemon and topped with a delicious lemon glaze, making this the perfect summer recipe!!!

I have been on the blueberry and lemon train for some time, I kid you not, the combination of lemon and blueberries is absolutely PERFECTION!! add a little lemon zest and you’re in heaven.

Funny story, when I was beginning my baking journey, a recipe I was following called for lime zest, knowing nothing about baking, I asked my husband what that was and where I could buy it. High five to my husband for showing me how to zest a lime!

What Does Lactose Free Mean?

First and foremost, I try my best to incorporate lactose free ingredients in all my recipes. These ingredients can include, butter, milk, cream cheese etc. With that being said, sometimes it is hard to make an entire recipe using ALL lactose free ingredients. For example, my ice cream recipes include, condensed milk- NOT LACTOSE FREE.

Contrary to what some may believe, lactose – free is not the same as dairy free. Lactose – free still contains milk, however, there is a certain component, I believe a type of sugar (I may be wrong) where the lactose is removed from dairy, making it lactose – free. Dairy free on the other hand, contains ZERO milk. Alternatives for dairy free are almond milk, oat milk, soy milk etc. You can learn more about the differences here.

Which Ingredients Are Lactose Free?

• Butter
• Milk

Be sure to scroll to the bottom of the page to see the recipe card for the full recipe details.

Why You Will Love This Recipe:

• This mini lemon blueberry loaf is a perfect summer treat.
• This mini lemon blueberry loaf is moist.
• This recipe does not have a strong lemon taste that overpowers the rest of the ingredients.
• This mini lemon blueberry loaf is topped with a lemon glaze.
• This mini loaf is made with lactose-free milk and butter.
• This mini loaf is perfection!

Recipe At A Glance:

Flour: Flour is the main component to any baked good. You will need 240 Grams of flour, plus a little more for topping the blueberries.

Baking Powder: You will need 1 tsp.

Salt: You will need 1 tsp for taste.

Vanilla Extract: 2 Tbsp. for taste.

Butter: You will need 120 grams of melted lactose free butter. I used Lactantia brand.

Sugar: You will need 120 grams.

Eggs: Two Eggs.

Lemon Juice: Two Tbsp. from one fresh lemon.

Lemon Zest: 1 Tbsp. Generally from one lemon.

Milk: 240 Grams of lactose free warm milk. I used the Lactantia brand.

Blueberries: 240 grams of blueberries is needed for this recipe. Fresh or frozen works fine, I used frozen.

Equipment Needed:

Hand Mixer: For mixing the ingredients.

Pot: For warming the milk in and melting the butter and sugar.

Mixing Bowl: For you ingredients.

Spatula: For last minute mixing.

Whisk: For removing any clumps in the flour.

Medium Bowl: For your blueberries.

Small Bowl: For your lemon juice and zest.

Juicer: To juice the lemon.

Zester: To zest the lemon.

Scale: For measuring in grams. I find this to be more accurate than measuring with a cup or spoon.

Measuring Spoon: For your vanilla extract, salt and baking powder.

Mini Loaf Pan:For your mini loaf.

Ice cream Scooper:To scoop the batter.

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Step By Step Instructions:

Step One:

Preheat your oven to 350F

In a pot, add in your milk, sugar and butter, then warm on medium-low heat. Once the butter has melted and the sugar has dissolved, remove from the stove and set aside.

Using a bowl, add your blueberries and about 1 tsp of flour, mix and set aside.

Step Two:

In a mixing bowl, add in your flour, baking soda, and salt. Using a whisk, quickly mix everything together until there are no lumps. Add in your eggs and vanilla extract and mix again.

In a small bowl, using a grater, grate your lemon, then cut the lemon in half and begin juicing. Get as much lemon juice as you possibly can then add both the zest and 2 tbsp of lemon juice to your flour mixture.

Step Three:

Add your warm milk, sugar and melted butter to the batter and mix using your hand blender.

Add in your blueberries and fold into the spatter using a spatula, giving it a final mix.

Step Four:

Using an ice cream scoop, scooping about 5 scoops into each mini loaf section. toss into the oven and bake for about 25-30 minutes.

Use the toothpick method to check the readiness of the mini loaf. If the toothpick comes out clean, the mini loaf is done. If it comes out dirty, bake for a few more minutes and then check again.

Allow to fully cool before adding your lemon glaze. Serve and enjoy!!!

Step Five:

Lemon Glaze

Add 2 tbsp. of lemon juice to a medium size bowl and add about 120 grams of powdered sugar and 1 tsp of vanilla extract to the same bowl, mix until the powdered sugar has dissolved. Add in about 2 tbsp. of lemon zest and pour overtop your cooled lemon blueberry mini loaf.

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Storing And Freezing:

Leftovers? No problem! Store the Homemade Lemon Blueberry Mini Loaf in an airtight container and place in the fridge for up to one week. You can freeze this mini loaf as well. Simply place the mini loaf in a freezer tight container and place in the freeze for up to three months.

More Delicious Recipes!

If you enjoyed my Homemade Lemon Blueberry Mini Loaf, have a look at my Mini Banana Loaf or my Blueberry Lemon Cookie recipe.

Thank you for reading my post today! Comment below if you have any questions or if you’ve tried my Homemade Lemon Blueberry Mini Loaf.

Hopefully baking brings you joy and happiness as it does for me and my family!

From my kitchen to yours,

Jas.

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