"Looking for a delicious summer treat? Make this Blueberry Lemon Poppy Seed Loaf. It is moist, soft, and simple to make. Bursting with fresh blueberries, poppy seeds, and tangy lemon. Drizzled with a lemon glaze and topped with fresh blueberries."
Lemon Blueberry Poppy Seed Loaf
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- Recipe Card
Prep time 15mins
Cook time 1hr
Serves or Makes: 5
Recipe Card
For the Lemon Poppy Seed Cake
ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup cane sugar
- 1 cup fresh blueberries
- 2 tablespoons poppy seeds
- 1 tablespoon chia seeds
- 1/2 cup coconut oil, softened
- 1 cup plant based milk
- 1 teaspoon vanilla
- 2 small lemons, juiced
- 1 tablespoon lemon zest
For the Lemon Glaze
ingredients
- 1 cup powdered sugar, sifted
- 1 teaspoon lemon juice
- 1 1/2 tablespoons plant based milk, plus more to thin out as needed
Method
Step 1
Preheat your oven to 350°F. Line a 9 x 5 cake loaf pan with parchment paper and set aside.
Step 2
In a large bowl combine the all-purpose flour, baking powder, baking soda, sugar, poppy seeds, chia seeds, salt and mix.
Step 3
Slowly add the milk, softened coconut oil, vanilla, and lemon juice with the dry ingredients.
Step 4
Mix the batter for 20-30 seconds, do not overmix your batter. Slowly fold the fresh blueberries into the batter and add your lemon zest.
Step 5
Pour the batter into the loaf pan. Bake loaf for 60 minutes or until a toothpick in the center of the cake comes out clean. Remove from the oven and allow the cake to cool for 30 minutes.
Step 6
While the cake is cooling, make the lemon glaze. In a medium bowl combine all the lemon glaze and whisk.
Step 7
Drizzle the glaze on top of the cake. Let loaf set and cool for an additional 30 minutes before slicing