Blueberry Lemon Poppyseed Bread
1 3/4 Cup
1 3/4 Cup
1/2 cup (1 stick)
Vanilla Extract or Paste
Sour Cream Or Greek Yogurt
2 lemons or about 1/4 cup
Lemon Juice & Zest
3/4 cup, fresh or frozen (drained)
For purple sugar garnish
Blueberry Juice & sugar
Prepare a loaf pan with parchment & baking spray.
Dry Ingredients: flour, salt, baking soda, baking powder.
Wet Ingredients: softened butter, sugars. Mix, scrape bowl, mix again until mixture lightens up.
Mix in eggs. Beating one at a time allows the mixture to thoroughly emulsify.
Add yogurt (or sour cream) and vanilla. Mix, then lemon juice/zest, and poppyseeds.
Next beat in dry ingredients in 2 additions until just incorporated. Careful to not over mix.
Toss blueberries with 2 Tbs flour. This will help prevent them from sinking to the bottom of the pan
Tip: Save a few drops of blueberry juice & 1 tsp sugar to make purple sugar sprinkle for garnish.
Transfer to loaf pan. Bake 350f for about 50 min or until done. Tent to prevent over browning.
Let cool 20 min then turn out & transfer to cooling rack. Sprinkle with blueberry sugar.
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