Lemon Blueberry Poppy Seed Bread |
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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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My mom always made this when I lived at home and it got me to eat breakfast. The crumbs and drizzle made it sweet and easily my most favorite part. Ingredients:
1 (70 7/8 ounce) box blueberry muffin mix, duncan hines bakery style blueberry streusel with crumbs topping |
2 tablespoons poppy seeds |
1 egg |
3/4 cup water |
1 tablespoon lemon peel, grated |
1/2 cup powdered sugar |
1 tablespoon lemon juice |
Directions:
1. Preheat oven to 350 degrees.
2. Grease and flour 8 x 4 loaf pan.
3. Rinse blueberries with cold water and drain.
4. For loaf: empty muffin mix into medium bowl.
5. Stir in poppy seeds and break up any lumps.
6. Stir in egg and water until moistened.
7. Fold in blueberries and lemon peel.
8. Pour mixture into pan.
9. Sprinkle topping from packet over batter.
10. Bake for 57-62 minutes or until toothpick inserted in center comes out clean.
11. Cool in pan 10 minutes.
12. Loosen loaf from pan. Lay foil over top when removing to a cooling rack.
13. Cool.
14. For drizzle: Combine powdered sugar and lemoon juice. Stir until smooth and pour over loaf.
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