Lemon Blueberry Poppy Seed Bread
Brighten your day with this irresistible Lemon Blueberry Poppy Seed Bread, a perfect balance of zesty citrus, sweet bursts of fresh blueberries, and the subtle crunch of poppy seeds. This moist and tender quick bread combines a light, lemony batter with vibrant blueberries folded in for a touch of natural sweetness. Drizzled with a sweet-tart lemon glaze, every slice is an explosion of flavor that’s as beautiful as it is delicious. Whether enjoyed as a breakfast treat, midday snack, or dessert, this easy-to-make recipe is ready in just over an hour, yielding a loaf that stays fresh for days. Perfect for spring celebrations, brunch gatherings, or simply satisfying your citrus cravings, this Lemon Blueberry Poppy Seed Bread is sure to become a new household favorite!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 1 tablespoon Poppy seeds
- 1 tablespoon Lemon zest
- 2 large Eggs
- 0.33 cup Lemon juice
- 0.5 cup Whole milk
- 0.33 cup Vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Fresh blueberries
- 1 cup Powdered sugar
- 2 tablespoons Lemon juice (for glaze)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan or line it with parchment paper.
In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, poppy seeds, and lemon zest.
In a separate medium bowl, whisk together the eggs, lemon juice, milk, vegetable oil, and vanilla extract until smooth.
Gradually add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared loaf pan and spread it evenly using a spatula.
Bake in the preheated oven for 50-55 minutes, or until a toothpick inserted into the center of the bread comes out clean.
Allow the bread to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely.
While the bread is cooling, prepare the glaze by whisking together the powdered sugar and 2 tablespoons of lemon juice in a small bowl until smooth.
Once the bread is completely cool, drizzle the glaze over the top, letting it drip down the sides.
Slice and serve the Lemon Blueberry Poppy Seed Bread. Store any leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
372 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.2 g | 14% | |
| Saturated Fat | 2.1 g | 10% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 48 mg | 16% | |
| Sodium | 281 mg | 12% | |
| Total Carbohydrate | 62.6 g | 23% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 37.0 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 46 mg | 4% | |
| Iron | 1.5 mg | 8% | |
| Potassium | 104 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
