Lemon Blueberry Mini-Loaf Cakes

Prep time: 30 mins Cook time: 25-30 mins Total time: 55 - 60 mins

Ingredients

1 cup flour

3/4 cup sugar

3/4 teaspoon baking powder

1/4 teaspoon salt

2 eggs, room temperature

1/4 cup milk, room temperature

1/4 cup yoghurt

1 1/2 tablespoons lemon juice

1/2 tablespoon lemon zest

1/2 tablespoon vanilla extract

5 tablespoons unsalted butter, room temperature

3/4 cup blueberries

Equipment

Measuring cups and spoons

Handheld electric whisk

3 Medium bowls

1 small bowl

Wire rack

How To

Preheat the oven to 350 degrees Fahrenheit/176 degrees Celsius. Flour and butter 6 mini loaf pans.

Place the blueberries in a small bowl.

In a medium bowl, combine the flour, baking powder, salt and sugar. Mix with a spatula. Remove one tablespoon of the flour mixture and add it to the blueberries. Toss the flour to coat the blueberries. Set aside.

In a medium bowl, beat the butter with the electric whisk until it’s creamy. Add the dry ingredients to the butter and beat until well combined and smooth.

In a medium bowl, combine the wet ingredients (milk, yoghurt, lemon juice, zest, vanilla extract and eggs). Using a handheld electric whisk, beat them until well combined.

Add the wet ingredients to the butter and flour mixture and beat for about one minute with the whisk until well combined and smooth.

Using a spatula, fold in the blueberries.

Pour into the mini-loaf pans. Bake for 25-30 minutes or until a toothpick inserted into the center comes out dry.

Remove and let them cool in the pans for about 10 minutes. Remove onto a wire rack to cool completely.