Lemon Blueberry Poppy Seed Bread

🕒 Prep: 15 min
🔥 Cook: 1 hour
🍽 Serves: 8
★★★★★
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This Lemon Blueberry Poppy Seed Bread is a delightful twist on a classic loaf, combining the tangy brightness of lemon with the sweet burst of blueberries. Perfect for brunch, a snack, or dessert, it's a treat that feels light yet indulgent.

Ingredients for Lemon Blueberry Poppy Seed Bread

All-purpose flour forms the base of our bread, providing structure and stability. Granulated sugar adds sweetness, while unsalted butter brings richness and moisture to the loaf. Eggs work as a binder, giving the bread its tender crumb.

Buttermilk contributes a subtle tang and reacts with the leavening agents to create a light texture. The star of the show, lemon zest and lemon juice, infuse the bread with a zesty aroma and flavor. Vanilla extract adds warmth and depth.

Baking powder and baking soda are the leavening agents that help the bread rise. A pinch of salt balances the flavors, while poppy seeds offer a delightful crunch. Finally, fresh blueberries provide bursts of juicy sweetness throughout the loaf.

Tips & Tricks

  • If you don't have buttermilk, mix a tablespoon of lemon juice with enough milk to make 1/3 cup. Let it sit for 5 minutes.
  • Use room temperature ingredients for a smoother batter and better rise.
  • For a more pronounced lemon flavor, add a bit more zest.

Serving Suggestions

This bread pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for dessert. For breakfast, a smear of butter or cream cheese is divine.

Frequently Asked Questions

Can I use frozen blueberries?
Yes, you can use frozen blueberries. Just make sure they are well-drained and tossed in flour to prevent them from bleeding into the batter.
How should I store this bread?
Wrap it tightly in plastic wrap and store it at room temperature for up to three days or in the fridge for up to a week.

Lemon Blueberry Poppy Seed Bread Recipe Walkthrough

Start by preheating your oven to 350°F (175°C) and get your loaf pan ready. A little grease goes a long way in ensuring our bread comes out smoothly, so don't skip this step.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This combination is what will give your bread its rise and structure. Set it aside for now.

In a large bowl, cream together the butter and sugar. You're aiming for light and fluffy here, so take your time to get it right. Once that's looking good, add the eggs one by one, beating well after each addition.

Next, mix in the lemon zest, lemon juice, and vanilla extract. This is where the magic happens. The aroma alone will make your kitchen smell heavenly.

Now, it's time to bring it all together. Gradually add the dry ingredients to your wet mixture, alternating with the buttermilk. Start and finish with the flour mix. Stir until everything's just combined; overmixing is a no-no.

Toss your blueberries in a little flour to keep them from sinking, then gently fold them and the poppy seeds into your batter. Be gentle here; you want the blueberries to stay whole.

Pour the batter into your prepared loaf pan, smoothing out the top with a spatula. Then, into the oven it goes for about 55-60 minutes. You'll know it's done when a toothpick inserted into the center comes out clean.

Let it cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Patience is key here; the cooling time helps set the crumb.

Why You'll Love This Recipe

  • Bright, refreshing lemon flavor that pairs beautifully with blueberries.
  • The perfect balance of moist and fluffy texture.
  • Great for using up fresh, seasonal blueberries.
  • Easy to make with a beautifully rustic finish.

Ingredients

1.5 cups all-purpose flour
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1/3 cup buttermilk
1 tablespoon finely grated lemon zest
1/4 cup fresh lemon juice
1 teaspoon vanilla extract
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon poppy seeds
1 cup fresh blueberries
1 tablespoon all-purpose flour (for blueberries)

Step-by-step Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan.
2. In a medium bowl, whisk together 1.5 cups flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
4. Mix in the lemon zest, lemon juice, and vanilla extract until combined.
5. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the flour mixture. Mix until just combined.
6. In a small bowl, toss the blueberries with 1 tablespoon flour to prevent sinking. Gently fold blueberries and poppy seeds into the batter.
7. Pour the batter into the prepared loaf pan and smooth the top with a spatula.
8. Bake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the bread to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

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