Lemon Blueberry Poppy Seed Bread

Old widow's Note:

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.

• Total Time: 1 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 1 hrs

Ingredients:

Serves: 12

Yield: 1.0 loaf

• 1 (18 ounce) package blueberry muffin mix
• 2 tablespoons poppy seeds
• 1 egg
• ¾ cup water
• 1 tablespoon grated lemon peel

For Glaze

• ½ cup powdered sugar
• 1 tablespoon lemon juice

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.