Best 2 Blueberry Poppy Seed Loaves Recipes
Indulge in a delightful culinary journey with our tantalizing Blueberry Poppy Seed Loaves, a symphony of flavors that will awaken your taste buds. This collection of recipes showcases the perfect balance between sweet and tangy, with the juicy burst of blueberries complementing the nutty crunch of poppy seeds. Each loaf is a masterpiece, crafted with love and attention to detail, promising an unforgettable experience.
These Blueberry Poppy Seed Loaves are not just ordinary treats; they are edible works of art. The classic loaf is a timeless favorite, boasting a moist and tender crumb that crumbles perfectly in every bite. For those who prefer a touch of decadence, the streusel-topped loaf is a must-try. The crunchy streusel topping adds an extra layer of texture and flavor, making each bite a delightful adventure. And if you're looking for a fun and festive twist, the lemon glaze loaf is the perfect choice. The vibrant lemon glaze adds a burst of citrusy sweetness, transforming the loaf into a delightful treat that's sure to impress.
No matter which recipe you choose, you'll be rewarded with a loaf that's not only delicious but also visually stunning. The vibrant blueberries and poppy seeds create a colorful mosaic, making these loaves the perfect centerpiece for any occasion. Whether you're hosting a brunch, a tea party, or simply enjoying a quiet moment with loved ones, these Blueberry Poppy Seed Loaves are sure to be a hit.
BLUEBERRY POPPY SEED BRUNCH CAKE
This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners. Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
Provided by Marian Burros
Categories brunch, dessert, side dish
Time 1h20m
Yield 8 servings
Number Of Ingredients 15
Steps:
- Heat oven to 350 degrees. Grease and flour bottom and sides of a 9-inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seed, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick.
- In medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45 to 55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan.
- In small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over top of warm cake. Top with a handful of fresh blueberries, if desired. Serve warm or cool.
Nutrition Facts : @context http, Calories 378, UnsaturatedFat 6 grams, Carbohydrate 56 grams, Fat 16 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 9 grams, Sodium 170 milligrams, Sugar 34 grams, TransFat 0 grams
LEMON BLUEBERRY POPPY SEED BREAD
My mom always made this when I lived at home and it got me to eat breakfast. The crumbs and drizzle made it sweet and easily my most favorite part.
Provided by Kassy Gardner
Categories Breads
Time 1h12m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 8" x 4" loaf pan.
- Rinse blueberries with cold water and drain.
- For loaf: empty muffin mix into medium bowl.
- Stir in poppy seeds and break up any lumps.
- Stir in egg and water until moistened.
- Fold in blueberries and lemon peel.
- Pour mixture into pan.
- Sprinkle topping from packet over batter.
- Bake for 57-62 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 10 minutes.
- Loosen loaf from pan. Lay foil over top when removing to a cooling rack.
- Cool.
- For drizzle: Combine powdered sugar and lemoon juice. Stir until smooth and pour over loaf.
Nutrition Facts : Calories 7753.6, Fat 213.6, SaturatedFat 52.4, Cholesterol 211.5, Sodium 11077.7, Carbohydrate 1335.1, Fiber 2.5, Sugar 62.2, Protein 108
Tips:
- For a sweeter loaf, add an extra 1/2 cup of sugar to the batter.
- If you don't have buttermilk, you can make your own by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5 minutes.
- Gently fold the blueberries into the batter to avoid breaking them.
- Bake the loaves until a toothpick inserted into the center comes out clean.
- Let the loaves cool completely before slicing and serving.
Conclusion:
Blueberry poppy seed loaves are a delicious and easy-to-make breakfast or snack. With their moist crumb, sweet blueberries, and crunchy poppy seeds, these loaves are sure to be a hit with everyone who tries them. So next time you're looking for a tasty treat, give blueberry poppy seed loaves a try. You won't be disappointed!
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