Dairy Farmers of Canada

Lemon Blueberry Mini Loaves

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
lemon blueberry mini loaves


  • 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
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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.


If using frozen blueberries, do not thaw as your loaves will turn blue. Instead of loaves, bake 24 muffins for 18 to 20 min at 350°F (180°C).

Get your kids to do the drizzling – it’s super fun and they can make pretty patterns.

Substitute raspberries for blueberries and orange for lemon.

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Nutritional information

Per serving
Energy: 151 Calories
Protein: 2 g
Carbohydrate: 20 g
Fat: 7 g
Fibre: 0.7 g
Sodium: 116 mg

Top 5 Nutrients

(% DV*)
Calcium: 4 % / 39 mg
Folate: 13 %
Riboflavin: 7 %
Selenium: 11 %
Thiamin: 8 %