Lemon Blueberry Poppy Seed Bread Recipe
Lemon Blueberry Poppy Seed Bread is simply a delicious side dish recipe. A mouth watering Lemon Blueberry Poppy Seed Bread will surely tempt you to prepare this recipe on every get together!
Ingredients
| Bread | ||
| 1 package DUNCAN HINES® Bakery Style Blueberry Muffin Mix | ||
| Poppy seeds | 2 Tablespoon | |
| Egg | 1 | |
| Water | 3/4 Cup (16 tbs) | |
| Lemon peel | 1 Tablespoon, grated | |
| Drizzle | ||
| Confectioner’s sugar | 1/2 Cup (16 tbs) | |
| Lemon juice | 1 Tablespoon | |
Directions
Preheat oven to 350°F.
Grease and flour 8 X 4-inch loaf pan.
Rinse blueberries with cold water and drain.
For Bread, combine muffin mix and poppy seeds 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°F for 57 to 62 minutes or until wooden 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.
Grease and flour 8 X 4-inch loaf pan.
Rinse blueberries with cold water and drain.
For Bread, combine muffin mix and poppy seeds 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°F for 57 to 62 minutes or until wooden 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.
Chef
