Lemon Blueberry Poppy Seed Loaf
Indulge in the delightful combination of tangy lemon and sweet blueberries with this moist and tender lemon blueberry poppy seed loaf.
Servings: 10
Ingredients
- 1 2/3 Cups all purpose flour
- 1 Cup blueberries fresh
- 2 Tablespoon poppy seeds
- 1 Teaspoon baking powder
- 1/8 Teaspoon baking soda
- 1 Cup granulated sugar
- 3 Tablespoon lemon zest
- 1/2 Cup butter unsalted, room temperature
- 3 eggs room temperature
- 1/2 Teaspoon vanilla extract
- 1/4 Cup sour cream
- 1/4 Cup milk
- 4 Tablespoon lemon juice fresh
Instructions
- Preheat oven to 350 degrees F. Spray a loaf pan and set it aside.
- In a mixing bowl, whisk together flour, poppy seeds, baking powder, and baking soda. Set aside.
- Add sugar and lemon juice and zest to the bowl of an electric stand mixer fitted with a paddle. Mix. Add butter to sugar mixture and mix on medium speed.
- Mix in eggs one at a time, adding in vanilla and the last egg.
- In a microwave safe bowl whisk together the milk with sour cream. Heat mixture in microwave just until room temperature.
- Mix all ingredients (flour mixture and wet ingredients) adding gradually and not over-mixing. Add the blueberries and mix lightly so the berries don’t break.
- Bake in preheated oven for 45 to 50 minutes until a toothpick comes out clean. Remove from oven and allow to cool 5 minutes in the loaf pan before turning out onto a wire rack.
Nutrition
Calories: 215kcal | Carbohydrates: 41g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 93mg | Potassium: 107mg | Fiber: 1g | Sugar: 23g | Vitamin A: 146IU | Vitamin C: 6mg | Calcium: 91mg | Iron: 1mg
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