Breakfast this morning was delicious! Next time I’ll coat the berries with flour to keep them from sinking to the bottom. It was still really tasty! There was a deep crack on the top so I filled it with some lemon cream cheese frosting. The joys of experimenting with new gluten free recipes.
1 ½ cups Flour
1 teaspoon Baking Powder
⅓ teaspoon Salt
⅓ cup Vegetable Oil
½ cup Lemon Juice
1 cup Sugar
1 Tablespoon Lemon Zest
2 large Eggs
½ cup Buttermilk
2 Tablespoons Poppyseeds
1 cup Blueberries
- Preheat oven to 350°F.
- In large bowl, combine flour, baking powder and salt; mix well. In separate bowl combine eggs, buttermilk, lemon juice, zest, oil and sugar. Combine wet and dry ingredients until just combined then fold in poppyseeds and blueberries.
- Grease and flour a loaf pan then pour in the batter. Bake for 1 hour or until toothpick comes out clean.
- Allow to cool for 15-20 minutes on a wire rack before turning out and slicing.
- Enjoy!
Looking for a main dish? Try one of these!
Ash's In The Kitchen 