Blueberry Nut Mini Loaves
Perfectly portioned and bursting with flavor, these Blueberry Nut Mini Loaves are the ultimate treat for brunches, tea-time gatherings, or a delightful anytime snack. Featuring tender, buttery crumb and the perfect balance of sweet blueberries and crunchy chopped nuts, these mini loaves are a feast for both the eyes and the palate. With simple ingredients like all-purpose flour, fresh blueberries, and your choice of walnuts or pecans, the recipe is easy to follow but delivers bakery-quality results. A clever technique coats the blueberries in flour to keep them evenly dispersed throughout the batter, ensuring every slice is packed with fruity goodness. Ready in just 45 minutes, including prep and bake time, these individual-sized loaves make for a charming presentation. Serve them warm for a comforting treat or freshly cooled for a versatile dessert that’s easy to store and enjoy later. Perfect for keyword searches like "easy mini loaf recipes," "blueberry nut bread," and "homemade brunch ideas," these loaves are destined to become your new favorite bake!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 cup Granulated sugar
- 0.5 cup Unsalted butter
- 2 large Eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Whole milk
- 1.5 cups Fresh blueberries
- 0.75 cup Chopped nuts (e.g., walnuts or pecans)
- 1 tablespoon All-purpose flour (for coating blueberries)
- as needed Nonstick cooking spray or butter (for greasing pans)
Instructions
Preheat your oven to 350°F (175°C). Grease six mini loaf pans with nonstick cooking spray or butter, and set them aside.
In a medium bowl, whisk together 2 cups of all-purpose flour, baking powder, and salt. Set aside.
In a large mixing bowl, cream 1 cup of granulated sugar and 0.5 cup of unsalted butter (softened) until light and fluffy.
Add the eggs one at a time to the butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk. Begin and end with the dry ingredients, mixing until just combined. Be careful not to overmix.
In a small bowl, toss the blueberries with 1 tablespoon of flour. This helps prevent them from sinking to the bottom of the batter.
Gently fold the floured blueberries and chopped nuts into the batter using a spatula.
Divide the batter evenly among the prepared mini loaf pans, filling each about 3/4 full.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center of a loaf comes out clean.
Allow the mini loaves to cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
Serve warm or at room temperature. Store leftovers in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Nutrition Facts
Calories |
3078 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 126.7 g | 162% | |
| Saturated Fat | 41.1 g | 206% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 518 mg | 173% | |
| Sodium | 2304 mg | 100% | |
| Total Carbohydrate | 446.7 g | 162% | |
| Dietary Fiber | 18.1 g | 65% | |
| Total Sugars | 235.7 g | ||
| Protein | 61.1 g | 122% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 401 mg | 31% | |
| Iron | 16.8 mg | 93% | |
| Potassium | 1245 mg | 26% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
