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Lemon Blueberry Poppy Seed Bread Recipe

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This recipe for Lemon Blueberry Poppy Seed Bread is from The Kise Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package DUNCAN HINES Bakery Style Blueberry Muffin Mix
2 tablespoons poppy seed
1 egg
3/4 cup water
1 tablespoon grated lemon peel
1/2 cup confectioners sugar
1 tablespoon lemon juice
Directions:
Directions:
º Preheat oven to 350 degrees F. Grease and flour 8 1/2x 4 1/2x 2 1/2-inch loaf pan. Rinse blueberries from Mix with cold water and drain. For bread, combine muffin mix and poppy seed in medium bowl. Break up any lumps. Add egg and water. Stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle with contents of topping packet from Mix. Bake at 350 degrees F for 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Loosen loaf from pan. Invert onto cooling rack. Turn right-side up. Cool completely.

For drizzle, combine confectioners sugar and lemon juice in small bowl. Stir until smooth. Drizzle over loaf.
Personal Notes:
Personal Notes:
Tip: to help keep topping intact when removing loaf from pan, place aluminum foil over top.

 

 

 

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