Lemon Blueberry Mini Loaves

Name: Lemon Blueberry Mini Loaves
Yield: 5 mini loaves
Ingredients: 1 cup (250 mL) butter at room temperature; 1 1/4 cups (310 mL) granulated sugar; 1 lemon; 1 cup (250 mL) milk; 3 eggs; 1 tsp (5 mL) vanilla; 2 1/2 cups (625 mL) all-purpose flour; 1/2 cup (125 mL) yellow cornmeal; 2 tsp (10 mL) baking powder; 1 tsp (5 mL) baking soda; 1/2 tsp (2 mL) salt; 2 cups (500 mL) fresh blueberries; Lemon Glaze (optional); 1 lemon; 1/2 cup (125 mL) icing sugar

This recipe is taken from the 2017 Milk Calendar. Perfect for a bake sale, this big-batch recipe, inspired by traditional blueberry muffins, can be dressed up with a tangy lemon glaze.

Prep: 30 min
Cooking: 30 min

Yields 5 mini loaves

Ingredients

1 cup (250 mL) butter at room temperature
1 1/4 cups (310 mL) granulated sugar
1 lemon
1 cup (250 mL) milk
3 eggs
1 tsp (5 mL) vanilla
2 1/2 cups (625 mL) all-purpose flour
1/2 cup (125 mL) yellow cornmeal
2 tsp (10 mL) baking powder
1 tsp (5 mL) baking soda
1/2 tsp (2 mL) salt
2 cups (500 mL) fresh blueberries
Lemon Glaze (optional)
1 lemon
1/2 cup (125 mL) icing sugar

READY FOR REWARDS?

Preparation

Preheat oven to 350°F (180°C). Butter well 5 (5 x 3-inch/500 mL) loaf pans. Set on a baking sheet.

In a large bowl, using an electric mixer, beat butter with sugar and finely grated zest from lemon until creamy. Measure milk, then stir in 2 tbsp (30 mL) lemon juice. Set aside. Add eggs one at a time to butter mixture, beating well after each addition and scraping down sides of bowl. Beat in vanilla. Don’t worry if mixture curdles.

In a medium bowl, whisk flour with cornmeal, baking powder, baking soda and salt. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Set aside ⅓ cup (75 mL) blueberries. Gently stir remaining blueberries into batter.

Spoon batter into prepared pans. Sprinkle with reserved berries. Bake 30 to 35 min or until a tester inserted in centre of loaves comes out clean. Cool in pans for 15 min. Run a knife around edge of loaves and remove from pans. Transfer to a rack to cool completely.

Lemon Glaze:

Finely grate 2 tsp (10 mL) lemon zest into a small bowl and squeeze out 1 tbsp (15 mL) lemon juice. Stir in icing sugar. It will be quite thick. Once loaves have cooled completely, dip fork in glaze and using a back-and-forth motion over loaves, drizzle glaze on top.