Blueberry Lemon Poppyseed Loaf

Blueberry Lemon Poppyseed Loaf is sweet, tart, and tender. In addition, freshly-picked blueberries take center stage in this scrumptious loaf. Furthermore, this loaf is made using Sourdough Discard which helps break down the gluten in this recipe. Finally, you can enjoy the Blueberry Lemon Poppyseed Loaf as a breakfast, brunch, or dessert treat.

Blueberry Lemon Poppyseed Loaf Ingredients

• King Arthur’s Organic, All-Purpose Flour
• Blueberries
• Poppyseeds
• Sourdough Discard
• Baking Soda
• Coconut Sugar
• Lemon Zest
• Unsalted Butter
• Unsweetened Applesauce (or another Egg Substitute)
• Mexican Vanilla
• Dairy Free Milk
• Lemon Juice

Prepare the Oven and Loaf Pan

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, spray a miniature or large loaf pan with baking spray.
3. Finally, set it aside until after you create the loaf batter.

Crafting the Loaf Batter

1. First, in a glass mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and lemon zest. Set the bowl aside.
2. Next, cream together the butter and sugar in the mixing bowl of a Kitchen Aid Stand Mixer with a Paddle attachment.
3. Then, mix in the vanilla and egg substitute.
4. Next, add the Sourdough Discard and milk. Again, mix until combined.
5. Then, add the flour mixture, little by little, and mix until just combined. Turn off the stand mixer.
   • Optional: You can also combine steps 1-5 in a large, ceramic bowl and mix with a whisk, instead. This is personally what I do when I’m on a time crunch.
6. Next, add the blueberries and fresh lemon juice and mix until just combined.
7. Finally, pour the batter into the prepared loaf pan.

Combine the Ingredients for the Blueberry Lemon Poppyseed Loaves

Mix the Batter with a Whisk or Fork; Add Blueberries

Pour Batter Into Prepared Loaf Pan

Baking the Blueberry Lemon Poppyseed Loaf

1. First, place the Blueberry Lemon Poppyseed Loaf batter into the prepared loaf pan and into the preheated oven.
2. Next, bake the loaf for 45 to 50 minutes or until a toothpick comes out clean.
   • Note: If you use a mini loaf pan, you will bake for 30-35 minutes, or until a toothpick comes out clean.
3. Then, remove it from the oven and allow it to cool for 5 minutes in the loaf pan.
4. Finally, remove the loaf from the pan and place it onto a wire, cooling rack, to cool to room temperature prior to serving it.
   • (Optional: Use the Meyer Lemon Glaze from the Sourdough Zucchini Bread to glaze the top of the Blueberry Lemon Poppyseed Loaf).

Bake the Blueberry Lemon Poppyseed Loaves in a Preheated Oven

Let the Loaves Cool and Serve!

Slicing, Serving, and Storing

1. First, using a sharp, Serrated Knife, carefully slice the loaf into 1 to 2-inch slices.
2. Next, place the slice of Blueberry Lemon Poppyseed Loaf onto a plate and serve it as a breakfast or brunch treat, snack, or dessert! Furthermore, this would be great paired with tea or coffee!
3. Finally, to store the bread, wrap it with plastic wrap and leave it on the counter for up to 1 week. (If you want to freeze it, freeze individual slices by wrapping each slice in plastic wrap and then foil. The slices will stay in the freezer for up to 3 months).

Recommended Products

Blueberry Lemon Poppyseed Loaf

Yield: 8 Mini Loaves or 1 Large Loaf

Prep Time: 10 minutes

Cook Time: 30 minutes

Additional Time: 10 minutes

Total Time: 50 minutes

Blueberry Lemon Poppyseed Loaf is sweet, tart, and tender. In addition, freshly-picked blueberries take center stage in this scrumptious loaf. Furthermore, this loaf is made using Sourdough Discard which helps break down the gluten in this recipe. Finally, you can enjoy the Blueberry Lemon Poppyseed Loaf as a breakfast, brunch, or dessert treat.

Print

Ingredients

• 1 3/4 c. King Arthur's Organic, All-Purpose Flour
• 1 c. Fresh Blueberries
• 2 tbsp. Poppyseeds
• 1/4 c. + 1 tbsp. Sourdough Discard
• 1/4 tsp. Baking Soda
• 3/4 c. Coconut Sugar
• 4 tbsp. Lemon Zest
• 1/2 c. Unsalted Butter (Room Temperature)
• 1/2 c. Unsweetened Applesauce (or another Egg Substitute)
• 1 tsp. Mexican Vanilla
• 1/4 c. Dairy Free Milk
• 4 tbsp. Fresh Lemon Juice

Instructions

Prepare the Oven and Loaf Pan

1. First, preheat the oven to 350 degrees Fahrenheit.
2. Next, spray a miniature or large loaf pan with baking spray.
3. Finally, set it aside until after you create the loaf batter.

Create the Blueberry Lemon Poppyseed Dough

1. First, in a glass mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and lemon zest. Set the bowl aside.
2. Next, cream together the butter and sugar in the mixing bowl of a Kitchen Aid Stand Mixer with a Paddle attachment.
3. Then, mix in the vanilla and egg substitute.
4. Next, add the Sourdough Discard and milk. Again, mix until combined.
5. Then, add the flour mixture, little by little, and mix until just combined. Turn off the stand mixer.
6. Next, add the blueberries and fresh lemon juice and mix until just combined.
7. Finally, pour the batter into the prepared loaf pan.

Bake the Blueberry Lemon Poppyseed Loaf

1. First, place the Blueberry Lemon Poppyseed Loaf batter into the prepared loaf pan and into the preheated oven.
2. Next, bake the loaf for 45 to 50 minutes or until a toothpick comes out clean. (Note: If you use a mini loaf pan, you will bake for 30-35 minutes, or until a toothpick comes out clean).
3. Then, remove it from the oven and allow it to cool for 5 minutes in the loaf pan.
4. Finally, remove the loaf from the pan and place it onto a wire, cooling rack, to cool to room temperature prior to serving it. (Optional: Use the Meyer Lemon Glaze from the Sourdough Zucchini Bread to glaze the top of the Blueberry Lemon Poppyseed Loaf).

Slicing, Serving, and Storing the Loaf

1. First, using a sharp, Serrated Knife, carefully slice the loaf into 1 to 2-inch slices.
2. Next, place the slice of Blueberry Lemon Poppyseed Loaf onto a plate and serve it as a breakfast or brunch treat, snack, or dessert! Furthermore, this would be great paired with tea or coffee!
3. Finally, to store the bread, wrap it with plastic wrap and leave it on the counter for up to 1 week. (If you want to freeze it, freeze individual slices by wrapping each slice in plastic wrap and then foil. The slices will stay in the freezer for up to 3 months).

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 255Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 31mgSodium: 48mgCarbohydrates: 36gFiber: 1gSugar: 22gProtein: 2g