Blueberry Poppy Seed Loaves Recipes

BLUEBERRY POPPY SEED BRUNCH CAKE

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.

POPPY SEED BLUEBERRY BREAD

Steps:

• Drain and rinse blueberries from muffin mix; set aside. In a bowl, combine the muffin mix, egg, water, oil, poppy seeds and lemon zest just until blended. Fold in blueberries. Spread into two greased 5-3/4x3x2-in. loaf pans., Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks. , In a small bowl, combine confectioner's sugar and enough lemon juice to achieve desired consistency; drizzle over warm loaves.

BLUEBERRY POPPY SEED CAKE

Steps:

• Set a rack in the center of the oven and heat oven to 350 degrees. Spray an 8-inch square pan or 9-inch round pan with cooking spray and line the base with parchment paper.
• In a large bowl, with an electric mixer on medium-high, beat the granulated sugar, butter and oil until light and fluffy, about 3 minutes. Add the eggs and beat until well combined, then add the sour cream, almond extract (if using), vanilla extract and salt. Beat until well combined.
• Add the flour, baking powder, baking soda and poppy seeds. Mix on low speed until just combined, then fold in 1 cup/140 grams blueberries with a rubber spatula. Pour the batter into the prepared baking pan. Sprinkle the remaining 1/3 cup/46 grams blueberries on top, then sprinkle on the turbinado sugar.
• Bake until golden and puffed, and a tester inserted into the center comes out clean, 35 to 45 minutes.
• Let the cake cool in the pan on a wire rack for 15 minutes, then invert the cake onto the rack and remove the parchment paper. Place a plate or another wire rack on top of the cake and invert it again so the sugared side is up. The cake will keep loosely wrapped at room temperature for up to 3 days.

LEMON BLUEBERRY POPPY SEED BREAD

Steps:

• Combine all streusel ingredients except butter in a small bowl and mix.
• Add butter, and mix using a fork or pastry blender.
• Set aside.
• In a large bowl, stir muffin mix and poppy seeds to combine and break up lumps.
• Add egg and water, stirring until moistened (about 50 strokes).
• Fold in rinsed blueberries and lemon peel.
• Pour into greased loaf pan.
• Sprinkle with streusel topping.
• Bake 57-62 minutes at 350 degrees.
• Cool 10 minutes.
• Remove from pan.
• Combine powedered ssugar and lemon juice in small bowl.
• Drizzle over loaf.
• Serve warm or cooled.

LEMON BLUEBERRY POPPY SEED BREAD

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.