Smyrna Depot Farmers Market Recipe of the Month
Blueberry Lemon Poppy Seed Loaf
Image provided by: Jenni Hollingsworth
Yield: 1 Loaf
Prep time: 15 minutes
Cook time: 90 minutes
Total time: 1 hour, 45 minutes
Ingredients:
Loaf:
1¾ cup all-purpose flour
2 tsp. baking powder
½ tsp. salt
2 Tbsp. poppy seeds
½ cup room temperature butter
1 cup granulated white sugar
3 eggs
½ cup buttermilk
½ tsp. vanilla
1 large Meyer lemon, zested and juiced
1 cup blueberries
1 Tbsp. all-purpose flour
Glaze:
1 cup powdered sugar
2 Tbsp. lemon juice
Directions:
Loaf:
Preheat your oven to 350 degrees and spray a 9-by-5 loaf pan with non-stick spray.
In a medium bowl, mix together flour, baking powder, salt and poppy seeds and set aside.
In a large mixing bowl cream together your butter and white sugar. Mix in eggs one at a time, adding in the vanilla and buttermilk with the last egg. DON’T OVERMIX your batter. When it is well combined, stop mixing your batter and stir in one tablespoon of the fresh lemon zest and one tablespoon of lemon juice. Add the flour mixture into the wet mixture. Stir until your mixture is just combined. DO NOT OVERMIX.
In a smaller bowl toss your blueberries with the one tablespoon of all-purpose flour. Then gently fold the blueberries into the batter and pour into the prepared 9-by-5 pan. Place the pan in the oven on the middle rack. Bake for about 90 minutes or until a toothpick comes out clean. When done, remove the loaf from the pan and place on a cooling rack for 10 minutes.
Lemon Glaze:
In a small bowl add 1 cup powdered sugar and 2 tablespoons fresh lemon juice and stir until smooth. Pour your glaze over top of the loaf and allow to cool completely.
Notes:
You can use fresh or frozen blueberries. I prefer fresh, but frozen will allow you to make it year-round.
Put some type of protectant under the cooling rack when you pour the glaze. It will make for much easier cleanup.
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For fresh blueberries and an abundance of other locally grown fruits and vegetables, visit the Smyrna Depot Farmers Market every Saturday morning May through September in downtown Smyrna, Tennessee.
