Lemon Blueberry Poppy Seed Loaf
Servings: 1 loaf
This lemon blueberry poppy seed loaf I’m going to show you is very tasty and absolutely bursting with sweet blueberry and tart lemon flavour. Who doesn’t love that delicious contrast?
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- 1 2/3 cups flour
- 1 Cup blueberries fresh
- 2 Tbsp. poppy seeds
- 1 Tsp. baking powder
- 1/8 Tsp. baking soda
- 1 Cup granulated sugar
- 3 Tbsp lemon zest
- 1/2 cup butter unsalted, room temperature
- 3 eggs room temperature
- 1/2 tsp vanilla
- 1/4 cup sour cream
- 1/4 Cup milk
- 4 Tbsp lemon juice fresh
Preheat oven to 350 degrees. Spray a loaf plan and set aside.
In a mixing bowl, whisk together flour, poppy seeds, baking powder, and baking soda. Set aside.
Add sugar and lemon 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 adding gradually and not over mixing. Add the blueberries and mix lightly so berries don’t break.
Bake in preheated oven 45 to 50 minutes until a toothpick comes out clean. Remove from oven and allow to cool 5 minutes in loaf pan before turning out onto a wire rack.
Calories: 2481kcal | Carbohydrates: 444g | Protein: 93g | Fat: 40g | Saturated Fat: 11g | Cholesterol: 627mg | Sodium: 1143mg | Potassium: 1682mg | Fiber: 17g | Sugar: 264g | Vitamin A: 1292IU | Vitamin C: 61mg | Calcium: 1141mg | Iron: 17mg
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.