blueberry lemon poppy seed coffee cake: blue berries for breakfast and blue skies for lunch.

Tweet

 I had an urge to create muffins last week. Small parcels of breakfast that could easily be carried up a mountain. Unfortunately, muffin tins are scarce in Whistler evidently, so I made do with what I could find in the cupboard. Blueberry lemon poppy seed muffins became blueberry lemon poppy seed coffee cake. A mouthful either way.

 

 Slices from the cake became our transportable mouthfuls, providing us with nutrition and energy for the morning.

 The weather was perfect. The powder was perfect. The cake was perfect. 

 I attribute this trick to poppy seeds.

 And this happiness to lemons.

 Blueberry Lemon Poppy Seed Coffee Cake
(adapted from Joy of Baking)


3 tablespoons buttermilk
3 eggs, lightly beaten
2 tsp. vanilla
1/2 c. granulated sugar
1/4 c. brown sugar
1 1/2 c. all-purpose flour
3/4 tsp. baking powder
1/4 tsp. salt
3/4 cup butter
1 lemon, finely grated peel, plus juice
4 tbsp. poppy seeds
1 cup frozen blueberries


1. Preheat the oven to 350 F. Grease a loaf pan or round pan.


2. In medium bowl combine the wet ingredients, creaming the sugar and butter together first for five minutes before adding the rest. In large mixing bowl mix together the dry ingredients. Mix the two together thoroughly, but careful not to over mix. Lightly mix in the blueberries.


3. Pour into the pan and bake for about 45 minutes, until a toothpick comes out clean.