Lemon-Blueberry-Poppy Seed Bread

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Executive Chef
Jun 3, 2004
Lemon-Blueberry-Poppy Seed Bread



1/2 cup sugar
1/3 cup all-purpose flour
1/2 tsp cinnamon
1/4 cup butter, cut up, softened


3/4 cup sugar
1/4 cup butter, cut up, softened
1 med egg
1/2 cup milk
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
2 cups fresh blueberries
2 tbsp poppy seeds
1 tbsp grated lemon peel


1/2 cup powdered sugar
1 tbsp lemon juice

1. Heat oven to 375°F. Grease 9x5-inch loaf pan. In small bowl, stir together all topping ingredients until crumbly.

2. In small bowl, stir together 2 cups flour, baking powder and salt. Add dry ingredients to egg mixture; stir until combined. Stir in blueberries, poppy seeds and lemon peel. Do not overmix. Spread batter in pan. Sprinkle with topping.

3. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan; cool completely on wire rack.

4. In small bowl, stir together all glaze ingredients until smooth. Drizzle over cooled bread.

PER SLICE: 215 calories, 7 g total fat (4 g saturated fat), 3 g protein, 37 g carbohydrate, 30 mg cholesterol, 145 mg sodium, 1 g fib

In the Kitchen

Executive Chef
Aug 25, 2004
Lemon Blueberry Bread

Sounds fantastic and just in time for Easter. I will make this soon. They will love this when it is homemade. No donuts for us. They always look forward to something that has extras and I just love this combination. Thank you Rainee for sharing. I am sure you tried it and liked it.

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