Blueberry Poppy Seed Bread is a soft, moist loaf cake bursting with juicy berries and the cozy flavors that carry you from sunny mornings to crisper days.
Picture your next breakfast with thick slices of warm blueberry poppy seed bread sitting beside your latte. Maybe there’s some melting butter or soft cream cheese involved, but not necessary, the little sugary crust on the top is plenty delicious. In any event it’s going to be a good morning!
This is a wonderfully moist not-too-sweet blueberry bread made so much more interesting with the addition of crunchy poppy seeds. Why is it I can never resist them? They add that little something something to this quick bread that’s got one foot in summer and the other in, dare I say it? Cozy fall.
one bowl + a whisk = blueberry poppy seed bread
This is the beauty of an oil based quick bread ~ it can be whipped up on a whim, in just a few minutes. In fact it comes together faster than I can preheat my oven.
- Whisk together the wet ingredients until nice and smooth.
- Fold in the dry ingredients, then the berries.
- Turn into your pan and top with a bit of sugar.
- Bake!
the right loaf pan
If you love to bake quick breads make sure you’ve got a sturdy standard sized 9×5 loaf pan. I like non-stick aluminum or ceramic rather than glass which can bake unevenly.
blueberry poppy seed bread is:
It’s all right there in the name…it just sounds good, doesn’t it? It leans a tad more toward cake than a muffin, and the poppy seeds give it interest. The crunchy sugar crust is especially nice. It’s a great technique: just sprinkle about a tablespoon of regular sugar evenly over the top before baking. It has a magical effect on the surface of the bread as it bakes. To top gets a sort of crackled crisp texture that’s such a nice contrast to the soft cakey bread. I’d say the probability that you’ll love this is 100%!
variations:
Add 3/4 cup chopped nuts: walnuts or pecans would be great. Toast them first for best flavor.
Sub cardamom for the cinnamon, or use both!
Use almond extract instead of vanilla.
Add the zest of one lemon to the batter, lemon and blueberry go so well together.
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Blueberry Poppy Seed Bread
Equipment
- 9×5 loaf pan be sure to use a full sized standard loaf pan for this bread.
Ingredients
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup vegetable oil
- 1/2 cup sour cream or yogurt
- 3 Tbsp poppy seeds*
- 2 tsp vanilla extract
- 1/2 tsp cinnamon
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 2 cups all purpose flour
- 1 1/2 cups blueberries
Instructions
- Preheat oven to 350°F and grease a 9×5 loaf pan. I also line mine with a parchment paper sling for easy removal after baking, but that's optional.
- In a large mixing bowl (or in your stand mixer) beat or whisk together the 2 large eggs, 1 cup granulated sugar, 1/2 cup vegetable oil, 1/2 cup sour cream or yogurt, 3 Tbsp poppy seeds*, 2 tsp vanilla extract, and 1/2 tsp cinnamon. Beat well to break up the eggs completely and get everything well combined.
- Beat in the 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp salt. Then with your mixer on low blend in the 2 cups all purpose flour, adding slowly.
- Fold in the 1 1/2 cups blueberries and turn into your prepared pan. Smooth out the top evenly from side to side of the pan.
- Bake for about 50 minutes or until risen and golden and a toothpick inserted near the center comes out without wet batter. Moist crumbs are fine.
- Let the loaf cool a bit before removing from the pan. Enjoy warm or at room temperature. I like to slice it nice and thick!
- Store leftovers under foil or a cake dome on the counter. The completely cooled bread can be frozen for up to 3 months.
Notes
Nutrition
more blueberry recipes
I cut the sugar in half since my family doesn’t like overly-sweet breads, and it was perfection. (I imagine it would be even tastier with the full cup of sugar. ;))
Made this today but didn’t have fresh poppy seeds so I used walnuts as you suggested. Delish!!