Lemon Blueberry Poppy Seed Bread from a Cake Mix |
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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 12 |
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I use Duncan Hines Bakery style blueberry muffin mix...Fast and delicious..even better the next day.. Ingredients:
18 1/4 ounces blueberry muffin mix |
2 tablespoons poppy seeds |
1 large egg |
3/4 cup water |
1 tablespoon lemon, rind of, grated |
1/2 cup powdered sugar |
1 tablespoon lemon juice |
Directions:
1. Preheat oven to 350*.
2. Grease and flour 8 1/2 x 4 1/2 x 2 loaf pan.set aside.
3. Rinse blueberries from mix with cold water and drain.set aside.
4. FOR BREAD:.
5. Combine muffin mix and poppy seed in medium bowl.
6. Break up any lumps.
7. Add eggs and water.Stir until moistened - about 50 strokes.
8. Fold in blueberries and lemon peel.
9. Pour into pan -
10. Sprinkle with contents of topping mix from package.
11. Bake at 350*.for 1 hour or until toothpick insered in center comes out clean.
12. cool in pan on wire rack 10 minutes.
13. Loosen loaf from pan - Invert onto cooling rack -
14. Turn right-side up.Cool completely.
15. FOR DRIZZLE:.
16. Combine powdered sugar and lemon juice in small bowl -
17. Stir until smooth -
18. Drizzle over loaf.
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