Ingredients
- For syrup:
- 1 to 2 large Meyer lemons
- 1/2 cup granulated sugar
- For loaf:
- 1 1/4 cups flour
- 1 tsp baking powder
- 1/4 tsp salt
- 6 1/2 tbsp unsalted butter, softened
- 1 cup sugar
- 1 tsp fresh lemon zest
- 2 large eggs
- 1/2 cup whole milk
- 1 tsp poppy seeds
- Fresh blueberries
Preparation
Step 1
Preheat oven to 350F. Grease and flour a loaf pan; set aside.
Squeeze out enough lemon juice to measure 1/2 cup. To make the syrup, stir together all but 1 tsp of lemon juice and sugar in a small bowl until dissolved. Set syrup aside.
To make the loaf, stir together the flour, baking powder and salt in a medium bowl; set aside.
Using an electric mixer, beat together the butter, sugar and lemon zest in a large bowl until the mixture is light and fluffy. Beat in the eggs, one at a time. Slowly add the flour mixture, alternating with milk, until combined. Stir in the poppy seeds and reserved 1 tsp lemon juice.
Pour batter into prepared pan and bake in preheated oven for 50 to 60 minutes, or until a toothpick inserted in the center of the loaf comes out clean. Let cool on a wire rack.
Serve loaf in slices drizzled with lemon syrup and topped with fresh blueberries.