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Blueberry-Poppy Seed Loaves Recipe

Blueberry-Poppy Seed Loaves

Recipe adapted from Flagstaff House for Food Network Magazine

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

Showing 1-10 of 11

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  • on January 05, 2013

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    This bread has excellent flavor and easy to whip together and we do love it. That said, my rating is lower than I would have liked to give as it did not come out at all as pictured here and in the May 2012 Food Network magazine, On the Road recipes section. As other bakers posted, my blueberries also rose or floated to the top of the loaves, giving a rather unpleasant look. And let's face it, we eat with our eyes first. I used frozen blueberries, did not thaw and did not toss with flour. I plan on running a few test recipes with this, coating the berries with flour and reducing the oil to 3/4 - 1 cup as the ratio of flour to oil seems off. Even my age old pumpkin bread recipe which makes 2 large loaves, only has 1 cup oil to 3 1/2 cups flour and I generally reduce the oil to 3/4 cup. I think Food Network should run a few test in their kitchen and post reasons and solutions as to why several of us have floating blueberries that the Flagstaff House kitchen apparently doesn't have.

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  • on August 01, 2012

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    This was excellent. Very easy to make. I gave some away as gifts.

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  • on July 10, 2012

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    This is a very easy recipe to make. It is delicious, but with 2-1/2 cups of sugar, what happened to mine is that the bread is not so sweet, but the bread had a very crispy top crust, and it seems that is where the sugar crystalized and so that part is very sweet. Also, next time, I would put more blueberries in, maybe another cup.

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  • on June 16, 2012

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    I really don't know what gingerbella is talking about. The smell while this bread was cooking was fabulous! I made the recipe exactly as written, however I don't own mini-loaf pans, so I just split the batter and made 2 large loaves. I cooked them about an hour and 15 minutes. I forgot to coat the blueberries in flour as toucansr2cool suggested, so they were at the top but the poppy seeds were evenly distributed. But, none of that mattered to my family. They loved it!

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  • on June 09, 2012

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    Very tasty recipe but hard to get out of the mini loaf pans even tho I followed the recipe exactly. They were very crumbly too. Anyone had this problem? Also if you made this in a different pan could you tell me the time & temp that you used?

    Thanks
    Lizzi26

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  • on June 06, 2012

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    Awful! I could tell when it was in the oven that it wasn't good. Smelled more like vegetable oil than blueberry loaf. I used the exact size mini loaf pan & there was too much batter left over. The reviews said it was great so I'm a little disappointed.

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  • on May 28, 2012

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    I love this! It was easy to make and turned out moist and the blueberries didn't sink to the bottom. I put in the refrigerator over night and had a slice and craved more:

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  • on May 18, 2012

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    This bread was SO good! It was really easy to put together and came out so tasty! I omitted the poppy seeds from the recipe as I am not a huge fan, and I added in some orange zest for a little bit of freshness. This recipe is a must try!

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  • on April 24, 2012

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    VERY good!!! Everyone loved it!! I made a glaze with confectioners sugar, milk, splash of vanilla and almond extracts. Made as a coffee cake versus mini loaves.

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  • on April 22, 2012

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    Wonderful! Easy to make and very tasty. I love lemon so I added the zest from one lemon and about 1/4c. of lemon juice (taking that amount of liquid away from the oil. Also, I used organic skim milk. I didn't have the little pans so I made two larger pans. What a yummy coffee cake! This recipe is easy and very tasty! Thanks so much!

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