Lemon blueberry crumble loaves 🍋🫐
Lemon Blueberry Crumble Mini Loaves
Makes 8 mini loaves
Preheat oven to 375°F
Blueberry Compote (for 8 loaves)
Ingredients
• 2 cups blueberries
• 4 tbsp sugar
• 1¼ tsp lemon juice
• 2 tsp cornstarch
• 1½ tbsp water
Steps
1. Cook blueberries, sugar, and lemon juice on medium 5–7 min until berries burst.
2. Mix cornstarch + water, stir in.
3. Cook 1–2 min until thick and jammy.
4. Remove from heat and cool completely.
Crumble Topping
• ⅔ cup all-purpose flour
• ⅓ cup brown sugar
• ⅓ cup white sugar
• 5 tbsp cold butter, cubed
• Optional pinch cinnamon
Mix until chunky. Chill while you prep batter.
Lemon Blueberry Batter
Ingredients
• 2⅔ cups all-purpose flour
• 1 cup sugar
• 2¾ tsp baking powder
• ⅔ tsp salt
• Zest of 2–3 lemons (don’t be shy)
• ⅔ cup milk or buttermilk
• ⅔ cup oil OR melted butter
• 3 large eggs
• ⅓ cup fresh lemon juice
• 1¼ tsp vanilla
• 2 cups blueberries
• 1½ tbsp flour (to toss berries)
Assemble (important order)
1. Grease pan VERY well, then coat lightly with sanding sugar.
2. Fill each cavity ½ full with batter.
3. Add 1–2 tsp cooled compote to the center.
4. Spoon a little batter over compote so it’s covered.
5. Add crumble generously.
Final fill: about ¾ full.
Bake
• 375°F
• 24–30 minutes
• Start checking at 24 min
• Toothpick into cake (not compote) should come out clean or with moist crumbs
If tops brown too fast, tent loosely with foil.
Cool & Release
• Cool 15–20 minutes in pan
• Run knife around edges
• Lift gently
Optional Lemon Glaze
• ⅔ cup powdered sugar
• 2 tbsp lemon juice
Light drizzle only so the crumble stays crisp
#lemonblueberryloaf #dessert #lemon8food #foodcontentcreator #homecooking
Making lemon blueberry crumble mini loaves at home is such a rewarding baking project that yields moist, flavorful treats packed with fresh fruit and a delightful contrast of textures. What I really love about this recipe is how it incorporates a homemade blueberry compote that you cook down to a jammy consistency, adding bursts of sweet-tart flavor inside each loaf. Using fresh lemon zest and juice in both the batter and compote elevates the bright citrus notes, giving the bread a refreshing zing. When preparing the crumble topping, chilling it while you mix the batter helps keep the butter firm and results in that irresistible crumbly texture after baking. I find that tossing the blueberries with a little flour before folding them in prevents them from sinking to the bottom, ensuring even distribution throughout the mini loaves. It’s important to grease your loaf pan thoroughly and coat it lightly with sanding sugar, adding a subtle crackly top once baked. During baking, start checking at 24 minutes with a toothpick inserted into the cake portion (avoiding the compote center) to ensure doneness; the toothpick should come out clean or with moist crumbs. If the tops brown too quickly, loosely tenting the pan with foil helps prevent over-browning while the loaves finish baking inside. After cooling the loaves in the pan for 15–20 minutes, gently running a knife around the edges helps release them cleanly. For an optional finishing touch, a light lemon glaze drizzle made from powdered sugar and lemon juice adds a subtle sweetness without compromising the crispness of the crumble topping. These mini loaves are fantastic to serve for breakfast, afternoon tea, or dessert. Their perfect balance of sweet blueberry compote, tart lemon, and buttery crumble topping bring a homemade charm that’s sure to impress family and friends.
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