Blueberry Lemon Poppy Seed Bread

Blueberry Lemon Poppy Seed Bread

Pour a cup of coffee or tea and snuggle up with a warm slice of Blueberry Lemon Poppy Seed Bread. The rich loaf is packed with zesty lemon flavor and studded with juicy blueberries. You can bake as a standard 9×5-inch loaf or use mini-loaf pans to create multiple treats to share with friends or pack in lunch bags. It’s a delicious way to grab a boost of blue at any time of day – that lemony-blueberry goodness works around the clock.

Ingredients

Ingredients

  • 2 cups all-purpose flour
  • 1/4 cup poppy seeds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 3 eggs
  • 2 tablespoons finely grated lemon zest
  • 1/2 cup skim milk
  • 3 tablespoons lemon juice
  • 1 cup frozen blueberries

Preparation

Instructions

  1. Preheat oven to 350°F. Grease 9- x 5-inch loaf panline with enough parchment paper to leave 2-inch overhang on two sides. 
  2. Whisk together flourpoppy seeds, baking powder, baking soda and salt. Using an electric mixer, beat butter and sugar until light and fluffy. Beat in eggs, one at a time, beating well after each addition. Beat in lemon zest.
  3. In a measuring cup, stir milk with lemon juice. With the mixer on low, alternately add flour mixture in 3 parts with milk mixture in 2 parts, starting and ending with flour mixture, and scraping down bowl as needed. Fold in blueberries.
  4. Scrape into prepared pan; smooth top. Bake for 50 to 60 minutes or until a toothpick inserted into the center comes out clean. Let cool completely in the pan on a rack.

Variations

  • Alternatively, bake in mini loaf pans.