Still, we kept on getting more blueberries! When life hands you blueberries, sometimes you have to make bread! And make bread we did! one afternoon, my mother in law and I made a ton of loaves including classic zucchini bread, chocolate chocolate zucchini bread, zucchini blueberry bread, and this lemon poppyseed blueberry loaf.
My mother in law and I developed this recipe together and let me tell you, it's delicious! Did I also mention that we didn't use butter in this recipe?! Because we didn't use butter. We used applesauce! Our own caned applesauce....not to toot my own horn or anything. *honk honk!*
Anyway, if you have a bunch of blueberries blueberrying around your kitchen, this is a great way to make use of them. I hope you will try it!
Lemon Poppyseed Blueberry Loaf
Time: 1 hour | Makes 2 loaves | Difficulty: EASY!
You Will Need:
3 cups all purpose flour
2 1/2 cups sugar
1 1/2 teaspoons salt
1 1/2 teaspoons baking powder
3 fresh eggs
1 1/2 cups milk
1 cup applesauce
2 tablespoons poppy seeds
3 teaspoons vanilla
zest & juice of two lemons
2 cups fresh blueberries
Method:
Preheat oven to 350 degrees. Grease two loaf pans.
In mixing bowl combine lemon zest and juice, sugar, eggs, milk, applesauce and vanilla.
In a separate mixing bowl combine salt, baking powder, and flour.
Add the flour mixture to the sugar/egg mixture.
Add your poppy seeds and blueberries. Mix fully.
Pour batter into prepared loaf pans, dividing evenly, and bake on 350 degrees for about 50-55 minutes or until toothpick inserted in the middle comes out clean.
Allow the loaves to cool on a cooling rack for at least 15 minutes before removing from the pan.
Slice and enjoy!!!!
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