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