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