Lemon Poppyseed Blueberry Loaf Recipe

When it comes to eating blueberries this season I feel like a champ. I have been getting an abundance of berries from my farmer, and we've been putting them to good use. We made a ton of jams right off the bat which included a regular blueberry variety as well as a blueberry peach variety! With some of our leftovers, we froze them in 3 cup packs for smoothies or pies, or whatever we want later on.

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 


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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