If you’ve followed my kitchen adventures for a while, you know I’m not exactly a “star baker.” I usually find precision measurements, technical folding techniques, and making them from scratch a little intimidating. But every once in a while, I make a “unicorn recipe”—one that is practically impossible to mess up and tastes like it came from a bakery.
Enter the Lemon Blueberry Poppyseed Bread.
This loaf is the perfect balance of sweet and tart, with a texture that is impossibly golden on the outside and moist on the inside. If you’re looking for a low-stress, high-reward bake, this is it.
Why I’m Obsessed With This Loaf
There are three main reasons this has become my go-to “I need to bring a treat to a friend” recipe:
- No Mixer, No Problem: You don’t need to lug out the heavy stand mixer or even find the attachments for your hand mixer. This is a “two-bowl and a whisk (or fork) and spoon” kind of situation—oh, and the bread pan, too. It’s fast, quiet, and requires very little cleanup.
- The Flavor Punch: The brightness of the lemon cuts through the sweetness of the blueberries perfectly. Adding poppyseeds gives it that classic taste and makes every slice look like a work of art.
- Total Beginner Friendly: As someone who isn’t the best baker, I can vouch for how “easy peasy” this made-from-scratch recipe is. It’s a very forgiving batter that turns out perfectly, even if you aren’t precise with every single movement.
The Perfect Texture
The magic of this bread is the moisture. Because it’s a quick bread, it stays dense and soft rather than airy and dry. When it comes out of the oven, the crust has this beautiful golden hue, and the blueberries get all jammy and concentrated. It’s honestly hard to wait for it to cool before slicing in!
How to Serve It
While it’s incredible plain, I’ve found a few ways to level it up:
- Warm with Salted Butter: The salt brings out the lemon beautifully.
- With a Simple Glaze: A quick drizzle of powdered sugar, vanilla & milk makes it feel like a true dessert.
Tip: If you’re using fresh or frozen blueberries, toss them in a tablespoon or two of flour before adding them to the batter—it helps keep them from sinking to the bottom of the loaf! & Take care not to over mix the bater.
If I can make this bread turn out beautifully, anyone can. It’s the ultimate “cheat code” for looking like a pro in the kitchen without any of the stress.
Lemon Blueberry Poppyseed Bread
Experience the perfect balance of sweet and tart with this foolproof quick bread. Bright lemon zest, jammy blueberries, and crunchy poppyseeds come together in a loaf that is golden on the outside and incredibly moist inside.
- Prep Time: 10 Minutes
- Cook Time: 45-50 Minutes
- Total Time: 55-60 Minutes
- Yield: About 8 slices
- Category: Sweet Treats, Quick Bread
- Method: Oven
- Cuisine: American
Ingredients
- 2- Cups All purpose flour (or 2 Cups bread flour)
- 1 1/2- tsp baking powder
- 1/4- tsp salt
- 1- Tbsp poppyseeds
- 1/4- Cup milk (room temperature)
- 1/4- Cup fresh squeezed lemon juice
- 6- Tbsp butter (melted)
- 3/4- Cup white sugar
- 2 Large eggs (room temperature)
- 1 1/2- Cups fresh (or frozen blueberries
- 1-2- Tbsp all purpose flour (for coating blueberries)
For the glaze
- 1- Cup Powdered sugar
- 1 1/2- tsp vanilla
- 3-4- Tbsp milk
Instructions
- Preheat oven to 350°F (176°C)
- Grease and flour an 8 1/2×4 1/2 inch bread pan. Tap the excess flour out of the pan. Set aside.
- In a mixing bowl add the dry ingredients (all purpose flour, baking powder, salt, sugar, and poppyseeds).
- Fluff the dry ingredients with a fork or whisk.
- In a separate bowl, Add the wet ingredients (Milk, eggs, lemon juice, melted butter). And combine
- Combine wet & dry ingredients, and stir lightly being careful not to over mix.
- Add in the flour coated blueberries and lightly fold in.
- Using a silicone spatula or wooden spoon pour bater into floured bread pan. Smooth lightly.
- Bake at 350°F(176°C) For 45-50 minutes.
- Let cool in pan before removing onto a wire cooling rack or cutting board.
- In a small bowl mix together the glaze ingredients.
- Wait until the bread is cool before drizzling with glaze. Or instead of glazing the entire loaf you can drizzle it on slice by slice.
- Serve & Enjoy!
Notes
- Take care not to over mix the bater.
- This stores well in a bread bag, or airtight storage container on your counter for up to 4 days.
- Yes you can freeze this for up to 3 months (it may be crumbly though when you thaw it).
- Yes, you can use bottled lemon juice.
- You may need to adjust the milk to powdered sugar ratios in your glaze to your preferred thickness or thinness.
- You can use either unsalted or salted butter ( I used salted in addition to the salt in the recipe and it was not salty at all).
- Be sure to coat the blueberries in flour so they won’t sink to the bottom of the bater in the pan.
You Will Need
- 1 Large mixing bowl
- 1 Small bowl for the wet ingredients (use can also use this bowl to make your glaze in)
- Fork or whisk
- Silicone spatula or wooden spoon
- 8 1/2x 4 1/2 Bread pan
- Wire cooling rack or cutting board
- Sharp knife
If I can make this bread, trust me—you can too. It’s the perfect reminder that you don’t need a fancy kitchen or years of experience to bake something that tastes like a masterpiece. Whether you’re serving this at a weekend brunch or sneaking a slice with your midnight tea, I hope it brings a little sunshine to your kitchen. Happy baking!
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