Wednesday, May 19, 2010

Lemon Blueberry Poppy Seed Bread

I don’t typically use mixes in my recipes as they are expensive and loaded with a lot of preservatives that I don’t want used in preserving my family. But this was a recipe given to me and our family devours each loaf that comes out of the oven! Someday, I’d like to take the time and build the base from scratch, but until then...

1 pkg Duncan Hines Blueberry Streusel Mix
2 T poppy seeds
1 egg
¾ cup water
1 T grated lemon peel (optional)

Preheat oven to 350*. Grease and flour 8 ½ x 4 ½ inch loaf pan.
Rinse blueberries from Mix with cold water and drain.

Combine muffin mix and poppy seeds in medium bowl. Break up any lumps. Add egg and water stirring until moistened. Fold in blueberries and lemon peel. Pour into pan. Sprinkle with contents of topping packet from Mix. Bake at 350* for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan 10 minutes. Loosen loaf from pan. Invert onto cooling rack. Turn right-side up. Cool completely.

Combine ½ cup of powdered sugar with 1 T of lemon juice in a small bowl. Stir until smooth. Drizzle over cooled loaf.

To help keep topping intact when removing loaf from pan, place aluminum foil over the top.