Lemon Poppy Seed Loaf with Wild Blueberry Glaze

Ingredient Spotlight. Our Lemon Fused Olive Oil is crushed with whole fresh lemons, so it folds real citrus perfume straight into the crumb — no zesting required. For the glaze, a spoonful of our Wild Blueberry Dark Balsamic Vinegar turns plain powdered sugar the color of dusk and brings a tart, fruity edge that keeps it from cloying.

Ingredients

• 1 cup granulated sugar
• ⅔ cup Lemon Fused Olive Oil
• 3 large eggs · ½ cup buttermilk · 3 Tbsp lemon juice · 1 tsp vanilla
• 1¾ cups gluten-free all-purpose flour
• 1¼ tsp baking powder · ¼ tsp baking soda · ¼ tsp salt
• 2 tsp poppy seeds · 1 cup fresh blueberries
• Glaze: ¾ cup powdered sugar · 1 tsp Wild Blueberry Dark Balsamic Vinegar · 2–3 tsp lemon juice

Instructions

1. Heat oven to 350°F and grease a loaf pan. Whisk the flour, baking powder, baking soda, salt, and poppy seeds in a bowl.
2. In a larger bowl, whisk the sugar and Lemon oil until glossy, then beat in the eggs one at a time. Add the lemon juice and vanilla.
3. Fold in the dry ingredients alternately with the buttermilk, mixing just until smooth. Gently fold in the blueberries.
4. Scrape into the pan and bake 45–60 minutes, until a tester comes out clean. Cool completely in the pan.
5. Whisk the glaze until no lumps remain, then drizzle it over the cooled loaf and let it set.

Chef's Notes

• Toss the blueberries in a spoonful of the flour first so they stay suspended, not sunk.
• The oil keeps this loaf moist for days — it's even better the next morning.

Make It Yours

• For an extra-bright glaze, add a splash of our Sicilian Lemon White Balsamic Vinegar in place of the lemon juice.

Allergens: contains eggs and dairy; made gluten-free.

Come taste our Lemon Fused oil at the shop — it's a baker's secret weapon.