Blueberry Poppy Seed Loaves Food

BLUEBERRY POPPY SEED BRUNCH CAKE

Blueberry Poppy Seed Brunch Cake image

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

Ingredients

2/3 cup sugar
1/2 cup unsalted butter, softened
2 teaspoons grated lemon zest
1 egg
1 1/2 cups all-purpose flour (195 grams)
2 tablespoons poppy seed
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream
2 cups fresh or frozen blueberries, thawed, drained on paper towels
1/3 cup sugar
2 teaspoons flour
1/4 teaspoon nutmeg
1/3 cup powdered sugar
1 to 2 teaspoons whole milk

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

LEMON BLUEBERRY POPPY SEED BREAD

Lemon Blueberry Poppy Seed Bread image

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

Ingredients

6 tablespoons flour
3 tablespoons brown sugar
2 tablespoons sugar
1/2 teaspoon cinnamon
3 tablespoons cold butter, cut into small pieces
1 (17 ounce) box package blueberry muffin mix, with canned blueberries
2 tablespoons poppy seeds
1 egg
3/4 cup water
1 tablespoon lemon peel
1/2 cup powdered sugar
1 tablespoon lemon juice

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 MUFFINS

Lemon Blueberry Poppy Seed Muffins image

These muffins are everything a lemon-blueberry-poppy-seed muffin should be. They have a little bite to them, but are still light and fluffy. This recipe is easily halved to make six muffins-- which I prefer, as muffins are best fresh and I can't get through a full batch of twelve by myself. I like a lot of poppy seeds in my muffins. If you don't, I would recommend cutting the amount down to 1 tablespoon. If you like a sweeter muffin, it's okay to up the sugar by 1/3 cup. If you're trying to go the other direction and get them less sweet, I would proceed cautiously, as I have already cut back from the amount of sugar the base recipe used. However, if you do reduce the sugar further, please post your results in the comments! You don't have to use Greek yogurt-- regular or low-fat yogurt will work, or even sour cream if you want to be a little more decadent.

Provided by sistersalvation

Categories Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
2 tablespoons poppy seeds
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup unsalted butter
2/3 cup granulated sugar
2 large eggs
1 lemon, zest of
1 cup plain Greek yogurt (sour cream, regular, or low-fat yogurt are also acceptable)
2 teaspoons pure vanilla extract
1 1/2 cups frozen blueberries

Steps:

Preheat the oven to 400 degrees. Prepare a 12-muffin tin with liners, or by greasing.
In a large bowl, mix together the flour, poppy seeds, salt, and baking soda.
In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, yogurt, and vanilla.
Make a well in the center of the dry ingredients. Add the wet ingredients, and mix lightly. It's okay if it's not fully mixed together yet.
Add the blueberries. Stir until everything is combined, taking care not to over-mix.
Bake for 18-20 minutes, or until a toothpick comes out clean.
Carefully remove muffins from the pan and allow to cool on a wire rack.

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