A tropical bite in the middle of the winter! These lime blueberry mini loaves are the perfect mid-morning snack or dessert for those who don’t like overly sweet treats. They are easy to whip together and bake in around half an hour. In addition they are highly nutritious thanks to the use of oat flour!
If you don’t have a mini loaf pan (I didn’t) you can buy single use paper or aluminium foil pans. This also makes it easier to pack your mini loaf for work or school.
Note: baking time will differ with the use of smaller/ bigger baking pans. You will know the mini loaves are ready when the surface looks golden brown, and a toothpick comes out clean after inserting it in the middle.
When it comes to fruit, I would recommend you use bilberries or wild blueberries if possible. The reason being is they are smaller (as well as tastier) and less likely to sink to the bottom of the baking pan. I used frozen wild blueberries from Walmart when I made this recipe. However, if you only have access to blueberries, I recommend buying fresh ones and cutting them in half.
Note: if you are using frozen fruit, let then thaw completely and drain them before incorporating into the batter.
In addition you can also use zest from one lemon instead of two limes. However, I find that lime adds a tropical kick to these mini loaves and makes them unique.
The purpose of oat flour in this recipe is to add more nutrients, for a more filling snack. You could replace the oat flour with all-purpose flour. Or you could make them gluten free by replacing the regular flour with oat flour. As long as you bake them in single-use pans you don’t have to worry too much about them becoming crumbly. This is something that happens in gluten free baking.
If you want to make a bunch of these in advance and freeze them you can. They freeze very well in a self-sealing plastic bag. I would recommend thawing them right before eating, or keeping them in a plastic bag to avoid the surface from becoming dry and brittle.
See more snack recipes here.
Here’s the recipe for the lime blueberry mini loaves:
Lime Blueberry Mini Loaves
- 1 cup (100 g/ 3 ½ oz.) oat flour
- ⅔ cup (100 g/ 3 ½ oz.) all-purpose flour
- ¾ cup (150 g/ 5 1⁄4 oz.) granulated sugar
- 6 large eggs, room temperature
- ½ stick (60 g/ 2 oz.) unsalted butter, melted
- ¾ cup (100 g/ 3 ½ oz.) blueberries
- zest from two limes
- 1 tsp. vanilla extract
- 1 tsp. baking powder
- 1⁄4 tsp. salt
- 1 tbsp. unsalted butter for greasing the baking pan, if using a metal pan
- Preheat oven to 180°C (350°F).
- Sift the all-purpose flour and the oat flour into a bowl. Add the baking powder, whisk them together, and set aside.
- Separate the eggs, placing the whites into a large bowl and the yolks into a medium bowl. Beat the whites to a soft peak, then slowly add 50 g (1 ¾ oz.) granulated sugar. Continue to beat until the whites reach a stiff peak.
- Add the remaining sugar to the yolks and beat them until mixture is light and fluffy. Add the salt, vanilla, and lime zest. Whisk them together.
- Add the yolk mixture to the whites and gently fold it in using a spatula. Add the flour mix in three steps, mixing with a spatula after each addition. Drizzle the melted butter and gently incorporate it into the batter. Add the blueberries and gently fold them into the batter.
- If using a metal loaf pan, grease it and dust it with flour. Pour the batter ¾ full into the pans. Bake for 35 minutes, or until a tooth pick comes out clean.
- Remove from the oven and allow to cool to room temperature.
- Note: Using mini loaf pans of different sizes will yield different numbers of loaves. The baking time may also differ with loaf pan size and material.