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To make Lemon Blueberry Poppy Seed Bread, gather these ingredients: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 2 tablespoons poppy seeds - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 tablespoon lemon zest (from about 1 lemon) - 2 tablespoons fresh lemon juice - ½ cup plain yogurt or sour cream - 1 cup fresh blueberries (or frozen, if out of season) When measuring, use dry measuring cups for flour. Spoon the flour into the cup, then level it off. For sticky ingredients like butter, pack it into the cup. Use a liquid measuring cup for yogurt or sour cream. Pour it in until it reaches the right line. This ensures you get the right amounts every time. You can swap plain yogurt with sour cream if you like. If you are out of fresh blueberries, frozen ones work well. Just don’t thaw them first. Instead of all-purpose flour, try a gluten-free blend. This bread can still taste great with a few changes! {{ingredient_image_1}} First, gather all your ingredients. You need: - 1 ½ cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 2 tablespoons poppy seeds - ½ cup unsalted butter, softened - 1 cup granulated sugar - 2 large eggs - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - ½ cup plain yogurt or sour cream - 1 cup fresh blueberries Next, preheat your oven to 350°F (175°C). Grease a 9x5 inch loaf pan. You can also line it with parchment paper. This helps the loaf come out easily later. In a medium bowl, whisk the flour, baking powder, baking soda, salt, and poppy seeds. Set this bowl aside. In a large bowl, cream the softened butter and sugar. Mix them for about 3-4 minutes until it’s light and fluffy. Then, add the eggs one by one. Beat well after each egg. Mix in the lemon zest and lemon juice until everything is well combined. Now, slowly mix the dry ingredients into the wet ones. Alternate this with the yogurt. Start with the flour and end with it too. Be gentle when mixing. Overmixing can make your bread tough. Once mixed, carefully fold in the blueberries. Make sure they spread evenly through the batter. Pour the batter into your prepared loaf pan. Use a spatula to smooth the top. Place it in the oven and bake for 50-60 minutes. Check it with a toothpick. If it comes out clean, your bread is ready. After baking, let it cool in the pan for about 10 minutes. Then, move it to a wire rack to cool completely. Enjoy the delightful smell while it cools! To get the best texture, pay attention to your mixing. Start by creaming your butter and sugar well. This step adds air, making your bread light. Use room temperature butter for the best results. When you mix in your flour, do it gently. Overmixing can lead to a dense loaf. Fold in the blueberries carefully. You want them evenly spread without breaking. One common mistake is not measuring ingredients correctly. Use a kitchen scale for accuracy. Another mistake is baking at the wrong temperature. Always preheat your oven. This helps your bread rise evenly. Also, avoid opening the oven door too soon. This can cause the bread to sink. Lastly, don’t skip the cooling time. Letting it cool helps set the structure. Slice the bread and serve it on a nice platter. You can add a few extra blueberries on top for color. A sprig of mint can also make it look fresh. For a sweet touch, dust the top with powdered sugar. You can pair this bread with tea or coffee for a delightful snack. Consider serving it with a dollop of cream cheese for extra flavor. Enjoy the blend of lemon and blueberry in each bite! Pro Tips Perfect Blueberries: If using frozen blueberries, do not thaw them before adding to the batter. This helps prevent the batter from turning blue and keeps the berries intact during baking. Moist Bread Tips: For a moist texture, ensure your butter is softened but not melted. Room temperature butter incorporates better with sugar, creating air pockets that keep your bread fluffy. Flavor Boost: For an extra punch of lemon flavor, consider adding a glaze made from powdered sugar and lemon juice drizzled over the cooled loaf. Storage Secrets: To keep your bread fresh longer, wrap it tightly in plastic wrap or store it in an airtight container. You can also freeze slices for up to 3 months for later enjoyment! {{image_2}} You can change the taste of Lemon Blueberry Poppy Seed Bread by adding nuts or spices. Chopped walnuts or pecans add a nice crunch. You can also try adding cinnamon for warmth. A dash of nutmeg enhances the lemon flavor. Just mix these in with the blueberries before you pour the batter into the pan. If you want a gluten-free version, swap out the all-purpose flour. Use a good gluten-free flour blend instead. Make sure it has xantham gum for the best texture. This option works well and keeps the bread moist and tasty. Just follow the same steps to make it gluten-free! You can change the fruit based on the season. In spring, use fresh strawberries when blueberries are less available. In fall, add diced apples and a hint of pumpkin spice. Each fruit gives a unique twist, keeping the bread exciting all year round. Enjoy experimenting with flavors! To keep your lemon blueberry poppy seed bread fresh, wrap it tightly in plastic wrap. This helps it stay moist and flavorful. Store the wrapped bread at room temperature for up to three days. If you want it to last longer, place it in the fridge. Just remember, chilling can change the texture slightly. Freezing is a great way to save leftovers. First, let the bread cool completely. Once cool, slice it into pieces. Wrap each slice in plastic wrap and then place them in a freezer bag. Remove as much air as possible. Your bread will stay good in the freezer for up to three months. When you are ready to enjoy it, just pull out a slice and let it thaw. To reheat your lemon blueberry poppy seed bread, take a slice and place it in the microwave for about 10-15 seconds. This will warm it nicely without drying it out. For a crispier texture, pop the slice in a toaster or oven at 350°F (175°C) for a few minutes. Enjoy it warm with a pat of butter or a drizzle of honey for a delightful treat! Yes, you can use frozen blueberries. They work well in this recipe. Just toss them in a bit of flour before adding. This helps keep them from sinking to the bottom. Frozen berries may make the bread a bit moister. So, adjust your baking time slightly. Check for doneness with a toothpick. To make this bread vegan, substitute the eggs with flaxseed meal or applesauce. Use 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water for each egg. Instead of butter, try coconut oil or vegan butter. Use plant-based yogurt instead of regular yogurt. These swaps keep the taste and texture amazing. The best way to check is with a toothpick. Insert it into the center of the loaf. If it comes out clean or with a few crumbs, the bread is done. If it has wet batter on it, bake for a few more minutes. Keep an eye on it to avoid overbaking. We explored the key parts of making Lemon Blueberry Poppy Seed Bread. You learned about the best ingredients, how to mix and bake them, and tips to avoid mistakes. We also covered tasty variations and smart storage methods. As you bake, remember these steps. Enjoy your fresh bread, and share it with friends! Happy baking!

Lemon Blueberry Poppy Seed Bread

A delightful bread infused with lemon and blueberries, perfect for breakfast or a snack.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8
Calories 200 kcal

Ingredients
  

  • 1.5 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 2 tablespoons poppy seeds
  • 0.5 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest (from about 1 lemon)
  • 2 tablespoons fresh lemon juice
  • 0.5 cup plain yogurt or sour cream
  • 1 cup fresh blueberries (or frozen, if out of season)

Instructions
 

  • Preheat your oven to 350°F (175°C). Grease and flour a 9x5 inch loaf pan, or line it with parchment paper for easier removal.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and poppy seeds. Set aside.
  • In a large bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  • Add the eggs one at a time, beating well after each addition. Then mix in the lemon zest and lemon juice until well combined.
  • Gradually add the dry ingredients to the wet mixture, alternating with the yogurt. Start and end with the flour mixture, and mix gently until just combined. Be cautious not to overmix.
  • Carefully fold in the blueberries, ensuring they are evenly distributed throughout the batter.
  • Pour the batter into the prepared loaf pan and smooth the top with a spatula.
  • Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  • Once baked, remove the loaf from the oven and let it cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Slice the bread and serve it on a decorative platter. Garnish with a few extra blueberries and a sprig of mint for an appealing presentation. Consider dusting with powdered sugar for an added touch of sweetness!
Keyword blueberry, bread, lemon, poppy seed