POPPY SEED BLUEBERRY BREAD
"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
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 CAKE
This simple one-bowl recipe highlights blueberries and poppy seeds in a fluffy vanilla- and almond-scented batter that comes together in a flash. It travels well, which makes it a perfect picnic dessert or beach snack, and it's just as good for breakfast the next day. The combination of butter and oil gives the cake great flavor, but, more important, keeps it moist for days on the counter. For those who are not fans of almond extract, feel free to leave it out and replace it with more vanilla extract.
Provided by Yossy Arefi
Categories cakes, dessert
Time 1h15m
Yield One 9-inch round or 8-inch square cake
Number Of Ingredients 15
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 POPPY SEED AMISH FRIENDSHIP BREAD
This is a yummy variation of Amish Friendship Bread. It's one of my family's favorites! It's versatile enough to make muffins, too. Just add 3 tablespoons of the batter into greased muffin tins and reduce the baking time to 23-25 minutes.
Provided by Laura Sandahl
Categories Breakfast and Brunch Breakfast Bread Recipes
Yield 24
Number Of Ingredients 14
Steps:
- In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl.
- In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans.
- Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
Nutrition Facts : Calories 157.3 calories, Carbohydrate 25.2 g, Cholesterol 15.9 mg, Fat 5.6 g, Fiber 0.4 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 222.3 mg, Sugar 9.3 g
BLUEBERRY POPPY SEED BRUNCH CAKE
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
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
BLUEBERRY-POPPY SEED LOAVES
Provided by Food Network
Time 1h30m
Yield 4 mini loaves
Number Of Ingredients 11
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.
LEMON BLUEBERRY POPPY SEED BREAD
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
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
My mom always made this when I lived at home and it got me to eat breakfast. The crumbs and drizzle made it sweet and easily my most favorite part.
Provided by Kassy Gardner
Categories Breads
Time 1h12m
Yield 1 loaf
Number Of Ingredients 7
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.
Nutrition Facts : Calories 7753.6, Fat 213.6, SaturatedFat 52.4, Cholesterol 211.5, Sodium 11077.7, Carbohydrate 1335.1, Fiber 2.5, Sugar 62.2, Protein 108
LEMON BLUEBERRY POPPY SEED BREAD RECIPE
Provided by á-39391
Number Of Ingredients 8
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
"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
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.
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