The harmonious union of lemon’s tanginess and blueberries’ natural sweetness yields a delectable loaf that’s hard to resist. This recipe is particularly well-suited for berry season, when farmers’ markets overflow with an abundance of fresh berries. In my home province of British Columbia, we’re fortunate to have the world’s largest highbush blueberry growing region, making it easy to get our hands on these luscious fruits. The resulting loaf is remarkably moist and tender, with a generous helping of plump blueberries that add a burst of freshness. While muffins, cakes, and other sweet treats are always enjoyable with blueberries, this lemon blueberry loaf takes the prize for its unique flavor combination. The zesty citrus and sweet berries meld together in perfect harmony, creating an experience that’s nothing short of delightful. If you’re seeking more indulgent desserts to satisfy your cravings, consider treating yourself to raspberry hazelnut thumbprint cookies, strawberry mousse tartlets, or even these scrumptious raspberry truffles.
Why You’ll Love Lemon Poppy Seed Loaf with Blueberries
This scrumptious lemon blueberry loaf is a true delight, packed with an abundance of fresh blueberries, crunchy poppy seeds, and a tangy kick from the lemon. The harmonious blend of flavors is sure to please even the most discerning palate, while the satisfying crunch from the poppy seeds adds a delightful textural element that will leave you wanting more. But what truly sets this loaf apart is its impressive nutritional profile: half a cup of blueberries provides 10% of your daily Vitamin C intake and a mere 44 calories, making it an excellent choice for those seeking a sweet treat that’s also good for them. And with the added benefits of calcium from the milk, sour cream, and butter, as well as iron, zinc, copper, manganese, magnesium, and phosphorus from the poppy seeds, you can indulge in this guilt-free pleasure without worrying about sacrificing your health goals. Best of all, whipping up this loaf is a breeze – simply combine your ingredients and bake until golden brown.
How to Make Lemon and Blueberry Loaf
To create this delightful treat, start by combining the dry ingredients. In a separate bowl, whisk together the flour, poppy seeds, baking soda, and baking powder. Meanwhile, cream together the remaining ingredients: sugar, lemon zest, and butter, before adding in the eggs, vanilla, and milk with sour cream. Once these wet ingredients are well incorporated, gently fold in the fresh blueberries. Pour the mixture into a loaf pan and bake until golden brown, then let it cool on a wire rack.
Substitutions and Variations
To add some variety, consider substituting the lemon zest and juice with orange or lime alternatives. Alternatively, swap out the vanilla for another flavor of your choice. For an extra burst of citrus, try adding a lemon glaze to the mix. If you prefer smaller loaves, mini loaf pans can be used, just be sure to adjust the bake time accordingly.
If poppy seeds aren’t your thing or are hard to come by, feel free to omit them from the recipe. However, if you’re a fan of their nutty flavor and crunchy texture, give this Starbucks-inspired lemon poppy seed loaf a try. And don’t forget to check out our blueberry muffin recipe for another tasty treat.
What to Serve with Blueberry Lemon Poppy Seed Bread
There’s something about freshly baked bread that pairs perfectly with my morning coffee or afternoon tea. I recall making an extra batch once, which was promptly devoured at a friend’s bachelorette viewing night – it’s clear this sweet treat is a crowd-pleaser. It also makes for a lovely accompaniment to a glass of wine if you’re looking to indulge in a little luxury.
Storage Instructions
When storing the leftover bread, ensure it’s kept in an airtight container or Ziploc bag at room temperature for 2-3 days. For longer preservation, consider freezing the loaf by first cutting it into slices. This will allow you to thaw only what you need and enjoy your bread over a period of several months.
Lemon Blueberry Poppy Seed Loaf FAQs
One of the most common issues when making lemon blueberry poppy seed bread is dealing with blueberries that sink to the bottom. To prevent this, a simple trick is to dust your blueberries with flour before adding them to the batter. This helps suspend the berries evenly throughout the loaf. As for poppy seeds, they may not be an ingredient you use daily, but it’s still important to know whether they can go bad. The answer is yes – if there’s any mold or discoloration, it’s best to discard them. Otherwise, simply crush a few between your fingers to check their freshness. If they have little to no aroma or smell off, it may be time to replace them with fresh ones. Quick breads are a type of baked good that uses baking powder or baking soda as leavening agents. Unlike traditional yeast-based breads, quick breads don’t require rising time and can be mixed and baked quickly. The versatility of this type of bread allows you to add a wide range of ingredients, including berries, fruits, nuts, vegetables, and spices, to create unique flavor profiles.
Lemon Blueberry Poppy Seed Loaf Recipe
Lemon Blueberry Poppy Seed Loaf
Indulge in the harmonious union of zesty lemon and luscious blueberries with this delectable, moist, and tender lemon blueberry poppy seed loaf. With a mere 10 minutes of prep time, you’ll be rewarded with a culinary masterpiece that’s sure to please a crowd of 10.
Instructions
To begin, preheat your oven to 350 degrees Fahrenheit and prepare a loaf pan by spraying it with a non-stick coating. Set the pan aside for now. Next, combine flour, poppy seeds, baking powder, and baking soda in a mixing bowl and whisk until well combined. This mixture will be set aside momentarily. In a separate mixing bowl, cream together sugar and lemon juice and zest using an electric stand mixer fitted with a paddle attachment. Add butter to the mixture and continue mixing on medium speed. Once the ingredients are fully incorporated, add eggs one at a time, incorporating each egg thoroughly before moving on to the next. Finally, add vanilla extract and the last egg, mixing until smooth. In a separate microwave-safe bowl, whisk together milk and sour cream until well combined. Heat the mixture in short intervals, stirring between each interval, until it reaches room temperature. To combine the wet and dry ingredients, gradually add the flour mixture to the wet ingredients, being careful not to overmix. Once the batter is smooth, fold in blueberries gently to avoid damaging them. Finally, bake the loaf in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. Remove the loaf from the oven and let it cool in the pan for 5 minutes before transferring it to a wire rack.
