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  • Sarah L Samuels

Lemon & Blueberry Mini Loaves

Updated: May 7


I love my new mini loaf tin and after my popular Mincemeat Loaves I did for Christmas I wanted to make some more Mini Loaves and as I had a lot of blueberries to use up I thought lemon and blueberry was perfect!


They are very easy to make as it’s all made in a bowl so no need to get the stand mixer out for this recipe!



They are lovely moist cakes and nice to eat as they are but I decided to make some lemon icing to make them a little bit more special for afternoon tea.




To start pre-heat the oven to 190 degrees centigrade (170 degrees fan) Gas mark 4.


Grease a mini loaf cake tin with cake release spray.



Weigh all the flour, baking powder, caster sugar and lemon zest into a large bowl.



The add the egg, sour cream, oil, milk and vanilla extract.



With a hand whisk mix until smooth and there are no traces of flour.



Then divide the mixture equally between the mini loaves.



Sprinkle approx 4-5 blueberries on top of each loaf.



Bake for 30 minutes or until a skewer comes out cleanly.



To make the icing put the sieved icing sugar in a bowl and add the lemon juice gradually until you have a smooth icing with a dropping consistency. You probably won't need all of the juice.



Remove the loaves from the tin and place them on a wire cooling rack.



Drizzle the icing over the mini loaves.



Leave the icing to set before serving.





Lemon & Blueberry Mini Loaves


Sarah’s servings: 12

Sarah’s skill: Easy

Baking time: 30 minutes



Ingredients:


185g Plain Flour

1 tsp Baking Powder

125g Caster Sugar

1 Lemon (Zest)

1 Large Egg

65g Sour Cream

115ml Sunflower/ Vegetable Oil

75ml Milk

140g Fresh or Frozen Blueberries


Icing;

100g Sieved Icing Sugar

1 Lemon (Juice)


Method:

  1. Pre-heat the oven to 180 degrees centigrade (160 degrees fan) Gas mark 4.

  2. Grease a mini loaf cake tin with cake release spray.

  3. Weigh all the dry ingredients into a large bowl then all all the wet ingredients and with a hand whisk mix until smooth.

  4. Then divide equally between the mini loaves.

  5. Sprinkle approx 5 blueberries on top of each loaf.

  6. Bake for 30 minutes or until a skewer comes out cleanly.

  7. To make the icing put the sieved icing sugar in a bowl and add the lemon juice gradually until you have a smooth icing with a dropping consistency. You probably won't need all the juice.

  8. Remove the loaves from the tin and place them on a wire cooling rack.

  9. Drizzle the icing over the mini loaves.

  10. Leave the icing to set before serving.


Equipment Used







Sarah’s extra slice…..


Frozen or fresh blueberries can be used in this recipe.


The sour cream thickens the mixture so the fruit doesn’t sink to the bottom and makes a lovely light cake.


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