Lemon Blueberry Mini Loaves

I’m really loving my mini loaf pans lately. They make cute little loaves and I don’t feel so guilty when I have a second serving. Plus, if I make mini loaves my mom knows she’s going to get at least one. For this recipe I used plain yogurt because I heard it would keep the cake moist. Boy, were they right.

INGREDIENTS:

• 1 cup plain yogurt
• 1 cup sugar; plus additional 1 tablespoon for lemon syrup
• 3 large eggs
• 2 teaspoons grated lemon zest (about 2 lemons)
• 1/2 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 1 1/2 cups all-purpose flour; plus additional 2 tablespoons for blueberries
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 1 1/2 cups fresh blueberries
• 1/3 cup fresh lemon juice (from the lemons that were used for zest earlier)
• 1/3 cup powdered (confectioner’s) sugar for dusting (optional)

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Butter or use baking spray on 3 mini loaf pans (5.75 x 3 x 2 inch) or one loaf pan (9 x 5 x 3 inch)
3. In a large mixing bowl, add yogurt, sugar, eggs, lemon zest, vanilla extract and oil. Mix well.
4. Slowly whisk in the flour, baking powder and salt. Mix for at least 2 minutes to make sure all ingredients are well combined.
5. In a separate bowl mix together blueberries with 2 tablespoons of flour. (This step helps ensure all the blueberries do not sink to the bottom of your batter.)
6. Gently fold blueberries into your batter.
7. Pour batter to prepared pan(s).
8. Bake for 40-45 minutes or until a cake tester (toothpick) placed in the middle of loaf comes out clean.
9. Allow to cool in pans for at least 10 minutes before removing from pans and placing on cooling rack to completely cool.
10. Meanwhile, in a small pot add 1 tablespoon sugar and lemon juice. Heat on medium high just until sugar is dissolved.
11. Once loaves are cooled, use a toothpick to poke small holes all over the top of the loaves. Brush or spoon on the lemon syrup you just made.
12. Dust powdered sugar over top. (optional)

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