LEMON BLUEBERRY POPPYSEED CAKE

1 tbsp butter
2 cups flour
Zest of 2 lemons
The juice from said 2 lemons (about 4 tbsps)
1 cup blueberries
1/2 cup buttermilk or 3/4 cup sour cream
1 cup sugar
3 large eggs
1 1/2 tsp bake powder
1/4 tsp baking soda
1/4 tsp salt
2/3 cup olive oil
2 tbsp poppy seeds

Preheat over to 350 degrees. Butter and flour loaf pan. 

With your hands or a fork, fold together lemon zest and sugar. Whisk in sour cream or buttermilk, lemon juice and eggs. In a separate bowl, whisk together flour, baking powder, baking soda and salt. Combine ingredients, then whisk in oil and poppy seeds. Fold in half of your blueberries.

Pour into loaf pan and bake for 20 min or until cake is starting to become golden brown but uncooked. Remove and add the rest of your blueberries. Bake for another 30-40 min or until your toothpick comes out clean. 

This bread is generally not super sweet, so if you have more of a sweet tooth, you can heat a few tbsp of powdered sugar, and lemon juice and pour over the top.