LEMON BLUEBERRY POPPY SEED BREAD
My mom always made this when I lived at home and it got me to eat breakfast. The crumbs and drizzle made it sweet and easily my most favorite part.
Provided by Kassy Gardner
Categories Breads
Time 1h12m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 8" x 4" loaf pan.
- Rinse blueberries with cold water and drain.
- For loaf: empty muffin mix into medium bowl.
- Stir in poppy seeds and break up any lumps.
- Stir in egg and water until moistened.
- Fold in blueberries and lemon peel.
- Pour mixture into pan.
- Sprinkle topping from packet over batter.
- Bake for 57-62 minutes or until toothpick inserted in center comes out clean.
- Cool in pan 10 minutes.
- Loosen loaf from pan. Lay foil over top when removing to a cooling rack.
- Cool.
- For drizzle: Combine powdered sugar and lemoon juice. Stir until smooth and pour over loaf.
Nutrition Facts : Calories 7753.6, Fat 213.6, SaturatedFat 52.4, Cholesterol 211.5, Sodium 11077.7, Carbohydrate 1335.1, Fiber 2.5, Sugar 62.2, Protein 108
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