This recipe comes courtesy of my new friends over at Pampered Chef. These tiny loaves are delicious and perfect for a family breakfast or brunch with friends. Better yet, pick up some gift boxes and share them with friends and family.
- 2 tbsp (30 mL) butter, melted
- ¼ cup (50 mL) all-purpose flour
- ¼ cup (50 mL) sugar
- ½ cup (125 mL) butter, softened
- ¾ cup (175 mL) sugar
- 1 egg
- 2 tsp (10 mL) vanilla extract
- 1½ cups (375 mL) all-purpose flour
- 2 tsp (10 mL) baking powder
- ½ tsp (5 mL) salt
- ½ cup (125 mL) low-fat buttermilk
- 1 cup (250 mL) fresh or frozen blueberries
- Preheat the oven to 350°F (180°C). Spray the Mini Loaf Pan with oil using the Kitchen Spritzer.
- For the topping, combine the butter, flour, and sugar in a small bowl, and mix until the mixture resembles coarse crumbs; set aside.
- For the loaves, beat together the butter and sugar until it’s light and fluffy in large bowl. Beat in the egg and vanilla extract until well combined.
- Combine the flour, baking powder, and salt in a small bowl. Add the flour mixture a little at a time to the butter mixture, alternating with the buttermilk. Gently fold in the blueberries.
- Use the Large Scoop to divide the batter into the wells of the Mini Loaf Pan. Sprinkle the topping evenly over the batter.
- Bake for 25 minutes, or until the Cake Tester & Releaser inserted in the centers comes out clean. Let the loaves cool for 10 minutes before removing.
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