Lemon Blueberry Poppy Seed Bread
A moist, flavorful blueberry lemon bread with poppy seeds, perfect for breakfast or brunch, combining fruity sweetness with zesty citrus notes and a crunchy crumb topping.
Ingredients
Instructions
- Preheat oven to 350°F.
- Grease and flour an 8 x 4-inch loaf pan.
- Rinse blueberries with cold water and drain.
- Empty muffin mix into a medium bowl.
- Add poppy seed; stir to combine and break up any lumps.
- Add egg and water; stir until moistened, about 50 strokes.
- Fold in blueberries and lemon peel.
- Pour batter into the prepared loaf pan.
- Sprinkle topping from packet over the batter.
- Bake at 350°F for 57 to 62 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 minutes.
- Loosen the loaf from the pan.
- Lay foil over the top when removing from the pan to keep the topping intact.
- Invert onto a cooling rack.
- Turn the loaf right side up.
- Cool completely before slicing.
Tips & Substitutions
For enhanced flavor, consider adding lemon zest along with the poppy seeds. If you don't have poppy seeds, chia seeds can be a great substitute. When folding in the blueberries, be gentle to avoid breaking them. If you prefer a sweeter loaf, you can mix in a bit of sugar or honey. This recipe is similar to American recipes featuring fruit and nut combinations.
Serving Suggestions
This bread is delightful served warm with a pat of butter or cream cheese. It pairs beautifully with a cup of tea or coffee for breakfast or as an afternoon snack. For a complete meal, serve it alongside a fresh fruit salad or a bowl of yogurt. It also makes a wonderful addition to a brunch spread with vegetarian recipes.
Storage & Reheating
Store any leftover Lemon Blueberry Poppy Seed Bread in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly in plastic wrap and freeze for up to 2 months. To reheat, simply thaw and warm individual slices in the microwave for about 15-20 seconds.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Blueberry Poppy Seed Bread contains roughly 147 calories, with 5g protein, 10g carbohydrates, and 11g fat. It is an excellent source of calcium (28% of the Daily Value), and a good source of dietary fiber and iron. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of the muffin mix?
While this recipe specifically uses a muffin mix for convenience, you can certainly use fresh blueberries. If you do, be sure to adjust the liquid content slightly, as fresh blueberries can add moisture to the batter. Aim for 1 cup of fresh blueberries and reduce the water by a tablespoon.
What can I do if the bread is too dry?
If the bread turns out dry, it may have been overbaked or not enough liquid was added. To remedy this, try adding a glaze made from lemon juice and powdered sugar on top. You can also serve it with a side of yogurt or whipped cream to add moisture when serving.
Can I make this bread gluten-free?
Yes, you can make this Lemon Blueberry Poppy Seed Bread gluten-free by using a gluten-free muffin mix. Be sure to check that all other ingredients are gluten-free as well. The texture may vary slightly, but it will still be delicious!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).