Lemon Blueberry Thyme Mini Loaf
Active Time: 15 minutes
Total Time: 45 minutes (plus cooling)
Yield: 1 mini loaf (from 1 portion of base batter)
- FORTEEZ 6-Loaf Tray
- Perforated Baking Sheet
- Eco-Chop
- FRENCH PANTRY Rosemary Basil Thyme Oil
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Ingredients
- One portion of base batter (about 1 cup)
Click link to recipe - Zest of ½ lemon
- 1 tablespoon lemon juice
- 1 teaspoon French Pantry Rosemary Basil Thyme Olive Oil
- ½ cup blueberries (tossed in flour to coat)
- Tiny thyme sprig + lemon zest (for garnish)
Optional glaze
- ½ cup powdered sugar + 1 tablespoon lemon juice
Instructions
- Preheat oven and place the FORTEEZ 6-Loaf Tray on a Perforated Baking Sheet.
- Pour one portion of the base batter into a bowl (about 1 cup).
- Mix in lemon zest, lemon juice, and French Pantry Rosemary Basil Thyme Olive Oil.
- Fold in floured blueberries gently.
- Fill one cavity and bake until a toothpick comes out clean. Cool before glazing.
bonTIPS
- Toss blueberries in flour so they don’t sink.
- Fold gently to keep the crumb light and the berries intact.
