Lemon Blueberry Poppy Seed Bread

READY IN: 1hr 15mins
Recipe by Old widow

This recipe is from a collection of recipes from the labels of food products. I don't really know what label it originally came from. It has a very light cake like texture. I like to make it for spring and summer. It is very lemony and sweet but light. You should use a muffin mix that includes a can of berries for the best result.

Top Review by Tamaretta

This was good and quick to throw together. I had some lemon juice leftover after juicing the lemon for the glaze (I made that first) so I subbed about 1/8 cup lemon juice for the water. Made the muffins extra tangy but with all the sugar in the mix and glaze, it was a nice balance and I will do that again..Thanks for posting!

Ingredients Nutrition

Directions

  1. Preheat oven to 350 degrees. Grease and flour a 8 inch loaf pan.
  2. Rinse blueberries from mix with cold water and drain.
  3. For Bread: Combine muffin mix and poppy seeds in medium bowl. Add eggs and water, stir until moistened. Fold in blueberries and lemon peel.
  4. Pour into prepared pan.
  5. Bake at 350 degrees for 1 hour or until toothpick comes out clean.
  6. Cool in pan 10 minutes before removing from pan to cool completely.
  7. For Glaze: Combine powdered Sugar and lemon juice, stir until smooth. Drizzle over loaf.

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