Lemon Blueberry Poppy Seed Bread
|Canned blueberry muffin mix||18 Ounce (1 Package, Duncan Hines Bakery Style)|
|Poppy seeds||2 Tablespoon|
|Water||3⁄4 Cup (12 tbs)|
|Grated lemon peel||1 Tablespoon|
|Confectioners sugar||1⁄2 Cup (8 tbs)|
|Lemon juice||1 Tablespoon|
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.
For Drizzle, combine confectioners sugar and lemon juice in small bowl.
Stir until smooth.
Drizzle over loaf.