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Blueberry and lemon mini loafs

These blueberry and lemon mini loafs are ideal for mid morning coffee break or afternoon tea. They also make a lovely gift for a garden tea party or picnic. You don’t have to glaze them if you find the icing too sweet.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 45 minutes
Servings: 6 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 125 g soft butter or margarine
  • 200 g blueberries
  • 30 g mint leaves
  • 1 lemon zest and juice
  • 250 g flour
  • 2 tsp baking powder
  • 1 pinch of salt
  • 200 g muscovado sugar
  • 2 large eggs
  • 100 ml milk or plant-based milk
  • 3 Tbsp desiccated coconut
  • For the icing: about 100g sugar

Method
 

  1. Preheat the oven to 180°C.
  2. Grease and line with baking paper 6 mini loaf tins.
  3. Chop the mint leaves.
  4. Scatter the washed and drained blueberries into a mixing bowl, then sprinkle them with 1 Tbsp of chopped mint leaves and 1 tsp lemon juice. Mix them together.
  5. Sift the flour, baking powder and salt into another bowl.
  6. Using an electric beater, cream the butter and sugar until light and fluffy. Stir in the lemon zest, then the eggs and a spoonful of flour. Then gradually add the milk and flour, spoonful by spoonful. Finally, fold in the coconut.
  7. Fill third of the tins with the batter, then scatter half of the blueberry mixture on top (divided equally between the tins). Cover the fruits with another third of the batter, then scatter the remaining blueberries on top. Cover with the remaining batter, spreading it out evenly.
  8. Bake for about 25-30 minutes, until golden brown.
  9. Meanwhile, prepare the mint glaze. Make a paste out of the remaining mint, using a pestle and mortar, with 2 tablespoonful of sugar. Stir in 3-4 spoonful of lemon juice and rest.
  10. When the mini cakes are ready, take them out of the oven and rest for 5 minutes.
  11. Press the lemon&mint paste through a sieve, then mix with the remaining sugar. Glaze the top of the cakes and let it set.