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. 🤣
Lemon Blueberry Poppyseed Bread
- 1 1/2 cups Flour
- 1 teaspoon Baking Powder
- 1/3 teaspoon Salt
- 1/3 cup Vegetable Oil
- 1/2 cup Lemon Juice
- 1 cup Sugar
- 1 Tablespoon Lemon Zest
- 2 large Eggs
- 1/2 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.
Looking for a main dish? Try one of these!