Poppy Seed Blueberry Bread |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 10 |
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This was the first bread I made that my husband said was a 'keeper', relates Jennifer Miller of Avon, Indiana. Poppy seeds and lemon peel perk up the flavor of these moist mini loaves while drizzled glaze sweetens their tops. Ingredients:
1 package (18-1/4 ounces) blueberry muffin mix |
1 egg |
3/4 cup water |
3 tablespoons canola oil |
1 to 2 tablespoons poppy seeds |
2 to 3 teaspoons grated lemon peel |
glaze: |
1/2 cup confectioners' sugar |
1 to 2 tablespoons lemon juice |
Directions:
1. Drain and rinse blueberries from muffin mix; set aside. In a bowl, combine the muffin mix, egg, water, oil, poppy seeds and lemon peel just until blended. Fold in blueberries. Spread into two greased 5-3/4-in. x 3-in. x 2-in. loaf pans.
2. Bake at 350° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. In a small bowl, combine confectioner's sugar and enough lemon juice to achieve desired consistency; drizzle over warm loaves. Yield: 2 mini loaves (5 slices each).
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