Kittencals Blueberry Mini Loaves Recipes

KITTENCAL'S BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 350 degrees F.
• Set oven rack to second-lowest position.
• Grease three mini loaf pans.
• In a medium mixing bowl cream the butter with sugar (about 2 minutes).
• Add in eggs and vanilla; continue beating for another 2-3 minutes or until no sugar granules remain.
• On low speed mix in the mashed banana until blended.
• In a small bowl combine the flour with baking powder, baking soda, salt and cinnamon; add to the creamed mixture just until blended (do not over mix).
• Mix in the blueberries.
• Divide the batter evenly between the 3 loaf pans.
• Bake in a preheated oven for about 30-35 minutes or until the loaves test done.
• Cool slightly in pan then remove to wire racks to cool completely.
• Drizzle with glaze if desired.

BLUEBERRY LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

BLUEBERRY-ORANGE MINI LOAVES

Steps:

• Heat oven to 425 degrees F.
• Coat two 4-by-6-inch mini loaf pans with nonstick cooking spray; set aside.
• In a large bowl, combine first 5 ingredients.
• Stir in blueberries and make a well; set aside.
• In a small bowl, combine next 4 ingredients.
• Pour mixture into well in dry ingredients and stir until mix is just moistened and batter is still slightly lumpy.
• Pour batter into pans until they are three-quarters full.
• Sprinkle remaining 1 teaspoon sugar evenly over both loaves.
• Bake 40 to 45 minutes, or until tops are light golden and a toothpick inserted in center comes out clean.
• Cool for 5 minutes in pan on a rack, then remove from pan to cool completely.

STRAWBERRY BREAD MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 mini loaf pans.
• Combine sugar, oil, and eggs in a bowl. Add flour, baking soda, cinnamon, and salt; mix well. Fold in strawberries and walnuts. Divide batter evenly between the prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour.

BLUEBERRY LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan.
• Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended. Gently fold blueberries into batter; pour into prepared loaf pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes.

BLUEBERRY MINI LOAVES

Steps:

• Preheat oven to 375 degrees.
• Prepare 16 mini loaf pans with cooking spray and flour; set aside.
• (Note: I use petite loaf pans with capacity for 9 loaves, size 2 1/2 x 3 3/8 x 1 1/2 in; or use the mini loaf pan with capacity for 6 loaves, size 4 1/2 x 2 1/2 x 1 1/2 in, from Wilton Brand that you can buy at any local arts and crafts store).
• In a mixing bowl, combine flour, blueberries, sugar, baking powder, lemon peel, and salt; set aside.
• In another mixing bowl, combine applesauce, whole eggs, oil, and milk. Mix with the flour mixture.
• Beat egg whites and fold into dry and wet mixtures, stirring until moistened. Spoon each loaf pan with three ounces batter or about half cup of batter. Bake for 20-25 minutes, or until tops are browned.
• Note: Calories 209 and 3.7 Weight Watchers points.

RHUBARB-BERRY MINI LOAVES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease eight 2 1/2x3 1/2-inch mini loaf pans.
• Beat melted butter, orange juice, brown sugar, and egg together using an electric mixer in a bowl. Stir in rhubarb and strawberries.
• Combine flour, sugar, baking powder, salt, and ginger in a bowl. Pour into egg mixture and stir until just incorporated and batter is stiff. Divide and spread batter evenly between the 8 prepared pans.
• Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 30 minutes.

BANANA BLUEBERRY MINI LOAVES

Steps:

• Preheat oven 350.
• Grease and flour bottoms only of 4 mini loaf pans.
• (I use nonstick and skip this step)/ In a large bowl combine oil and sugar.
• Beat in bananas, yogurt, vanilla and eggs blending well.
• Add flour, salt and baking soda and mix just until moistened.
• Gently fold in blueberries.
• Pour into pans.
• Bake 40-50 minutes.

BLUEBERRY-CITRUS MINI LOAVES

Steps:

• Preheat oven to 350°. In a large bowl, combine flours, sugar, salt and baking soda. In a small bowl, whisk egg, orange juice, oil and orange zest. Stir into dry ingredients just until moistened. Fold in blueberries and pecans., Transfer to two 5-3/4x3x2-in. loaf pans coated with cooking spray. Bake 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool in pans 10 minutes before removing to a wire rack to cool.

BLUEBERRY BANANA LOAF

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Grease a 9x5-inch loaf pan.
• In a bowl combine the flour with the next 4 dry ingredients.
• In a bowl, cream the butter with sugar and vanilla until fluffy (about 4-5 minutes until no sugar granules remain, this is important!).
• Add in eggs, and beat well (about 2-3 minutes).
• Mix in the mashed banana until combined, then using a wooden spoon mix in the flour mixture just until combined.
• Fold in the blueberries.
• Transfer to prepared baking pan.
• Bake for about 1 hour or until a toothpick inserted in the middle comes out clean.