When I was about 11 I attended this summer performing arts camp on Long Island. I basically danced all day.
We would gather at wooden picnic tables in the woods for lunch that we would bring from home, and there was another girl who always had Nabisco (?) Blueberry Mini Muffins in her lunch. Of course, coveting what others had (in retrospect, yuck), I asked my parents to buy some, which they definitely would not do. Instead, my mother made me blueberry bread. Basically a blueberry muffin recipe made in a square cake pan, and then topped with sugar that caramelized when baked. Now *I* had the covetable treat! Way better than those processed, packaged things. What a mom!
Of course these little cakes have nothing except blueberries in common. I thought I would go for a classic combination of lemon and blueberries, and the blueberries took me back to a lovely memory.
These are absolutely delicious. And of course when there is a “bonne idee” that includes a lemon glaze, I am all over it. I do say that in these mini loaf pans they are a little awkwardly sized. To do it again I would either make them in a full loaf pan and slice it like a pound cake, or make them as maybe financier bars. I could see this served on a brunch buffet, or served with a tea… they would be absolutely perfect that way.