Individual Blueberry Buttermilk Loaves

Special equipment

4 3.75- by 2.5-inch mini loaf tins (or similar size), stand mixer

Ingredients

serves serves 4, active time 15 minutes, total time 40 minutes

• 3/4 cup all purpose flour
• 1/4 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, at room temperature
• 1/2 cup sugar
• 1 egg
• 1/4 teaspoon vanilla
• 3 tablespoons buttermilk
• 1/2 cup blueberries

Procedures

1. Adjust oven rack to middle position and preheat oven to 350°F. Butter four mini loaf tins.
   
2. In a small bowl, whisk together flour, baking powder, and salt; set aside.
   
3. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugar until fluffy, about 3 minutes. Add egg and vanilla and beat until combined. Add buttermilk, followed by dry ingredients and beat until smooth. Fold in blueberries.
   
4. Divide dough between tins and bake until golden on top and a cake tester inserted into the middle of a loaf comes out clean, about 25 minutes. Let cool five minutes then release from pan and continue to cool on a wire rack.