Tuesday, March 19, 2013

Lemon Blueberry Poppyseed Bread

Lemon Blueberry Poppy seed Bread
1 package of Duncan Hines Bakery Style Blueberry Muffin Mix
2 T poppy seeds
1 egg
¾ c water
1 T grated lemon peel
½ c confectioners sugar
1T lemon juice
Preheat oven to 350 degrees. Grease and flour 8X4 inch loaf pan.
  1. Rinse blueberries with cold water and drain.
  2. For bread, combine muffin mix and poppy seeds in medium bowl. Break up any lumps. Add egg add water. Stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle with contents of topping packet from mix.
  3. Bake at 350 for 57-62 minutes or until a wooden toothpick comes out clean. Cool in pan for 10 minutes. Loosen loaf from pan. Invert onto cooling rack. Turn upside down**. Cool completely.

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