Poppy Seed Blueberry Bread Recipes

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BLUEBERRY-POPPY SEED LOAVES



Blueberry-Poppy Seed Loaves image

Provided by Food Network

Time 1h30m

Yield 4 mini loaves

Number Of Ingredients 11

1 1/3 cups vegetable oil, plus more for brushing
3 cups all-purpose flour
1 1/2 teaspoons baking powder
2 1/2 cups sugar
Pinch of salt
1 1/2 cups whole milk
3 large eggs
1 1/2 tablespoons poppy seeds
1 1/2 teaspoons almond extract
1 1/2 teaspoons vanilla extract
1 cup blueberries

Steps:

  • Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.
  • Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.

POPPY SEED BLUEBERRY BREAD



Poppy Seed Blueberry Bread image

"This was the first bread I made that my husband said was a 'keeper'," relates Jennifer Miller of Avon, Indiana. Poppy seeds and lemon peel perk up the flavor of these moist mini loaves while drizzled glaze sweetens their tops.

Provided by Taste of Home

Time 55m

Yield 2 mini loaves (5 slices each).

Number Of Ingredients 9

1 package (18-1/4 ounces) blueberry muffin mix
1 large egg, room temperature
3/4 cup water
3 tablespoons canola oil
1 to 2 tablespoons poppy seeds
2 to 3 teaspoons grated lemon zest
GLAZE:
1/2 cup confectioners' sugar
1 to 2 tablespoons lemon juice

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.

Nutrition Facts : Calories 293 calories, Fat 11g fat (3g saturated fat), Cholesterol 25mg cholesterol, Sodium 388mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 1g fiber), Protein 4g protein.

BLUEBERRY POPPY SEED BRUNCH CAKE



Blueberry Poppy Seed Brunch Cake image

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

2/3 cup sugar
1/2 cup unsalted butter, softened
2 teaspoons grated lemon zest
1 egg
1 1/2 cups all-purpose flour (195 grams)
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg
1/3 cup powdered sugar
1 to 2 teaspoons whole milk

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



Lemon Blueberry Poppy Seed Bread image

Make and share this Lemon Blueberry Poppy Seed Bread recipe from Food.com.

Provided by RyGuy

Categories     Breads

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 12

6 tablespoons flour
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons cold butter, cut into small pieces
1 (17 ounce) box package blueberry muffin mix, with canned blueberries
2 tablespoons poppy seeds
1 egg
3/4 cup water
1 tablespoon lemon peel
1/2 cup powdered sugar
1 tablespoon lemon juice

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 RECIPE



Lemon Blueberry Poppy Seed Bread Recipe image

Provided by á-39391

Number Of Ingredients 8

Drizzle:
1 pkg. Duncan Hines bakery style blueberry with crumb topping muffin mix
2 tbsp. poppy seeds
1 egg
3/4 cup water
1 tbsp. grated lemon peel
1/2 cup powdered sugar
1 tbsp. lemon juice

Steps:

  • 1)Preheat oven to 350°. Grease and flour 8x4 loaf pan. 2)Rinse blueberries with water and drain. 3)Bread- Combine muffin mix and poppy seeds; stir to break up lumps. Add egg and water. Add blueberries and lemon peel. Pour into pan. Sprinkle topping over batter. Bake at 350°for 57-62 minutes. Check with toothpick. Cool in pan 10 minutes, loosen from pan. Cool completely. For drizzle - combine powdered sugar and lemon juice. Stir until smooth. Drizzle over loaf.

BLUEBERRY-POPPY SEED BRUNCH CAKE



Blueberry-Poppy Seed Brunch Cake image

"For baking cobblers and coffee cakes like this easy recipe, I love to have blueberries around all year long," notes Ruth Gruchow of Yorba Linda, California. "They're easy to freeze and last about a year, so I buy them in season, put 2 cups in quart-size freezer bags and date each bag."

Provided by Taste of Home

Time 1h10m

Yield 8 servings.

Number Of Ingredients 18

1/2 cup butter, softened
2/3 cup sugar
1 large egg, room temperature
2 teaspoons grated lemon zest
1-1/2 cups all-purpose flour
2 tablespoons poppy seeds
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
TOPPING:
1/3 cup sugar
2 teaspoons all-purpose flour
1/4 teaspoon ground nutmeg
2 cups fresh or frozen unsweetened blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk

Steps:

  • In a small bowl, cream butter and sugar until light and fluffy. Beat in egg and lemon zest. Combine the flour, poppy seeds, baking powder, baking soda and salt; add to the creamed mixture alternately with sour cream. Beat just until combined. Spread into a greased 9-in. springform pan., For topping, in a small bowl, combine the sugar, flour and nutmeg; gently stir in blueberries until coated. Sprinkle over batter. Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack; remove sides of pan. , In a small bowl, whisk confectioners' sugar and milk until smooth; drizzle over cake. Refrigerate leftovers.

Nutrition Facts : Calories 387 calories, Fat 16g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 235mg sodium, Carbohydrate 57g carbohydrate (37g sugars, Fiber 2g fiber), Protein 5g protein.

LEMON BLUEBERRY POPPY SEED BREAD



Lemon Blueberry Poppy Seed Bread image

This recipe is from a collection of recipes from the labels of food products. I don't really know what label it originally came from. It has a very light cake like texture. I like to make it for spring and summer. It is very lemony and sweet but light. You should use a muffin mix that includes a can of berries for the best result.

Provided by Old widow

Categories     Quick Breads

Time 1h15m

Yield 1 loaf, 12 serving(s)

Number Of Ingredients 7

1 (18 ounce) package blueberry muffin mix
2 tablespoons poppy seeds
1 egg
3/4 cup water
1 tablespoon grated lemon peel
1/2 cup powdered sugar
1 tablespoon lemon juice

Steps:

  • Preheat oven to 350 degrees. Grease and flour a 8 inch loaf pan.
  • Rinse blueberries from mix with cold water and drain.
  • For Bread: Combine muffin mix and poppy seeds in medium bowl. Add eggs and water, stir until moistened. Fold in blueberries and lemon peel.
  • Pour into prepared pan.
  • Bake at 350 degrees for 1 hour or until toothpick comes out clean.
  • Cool in pan 10 minutes before removing from pan to cool completely.
  • For Glaze: Combine powdered Sugar and lemon juice, stir until smooth. Drizzle over loaf.

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