Lemon Blueberry Poppy Seed Bread from a Cake Mix

Total Time
1hr 10mins
Prep 10 mins
Cook 1 hr

I use Duncan Hines Bakery style blueberry muffin mix...Fast and delicious..even better the next day..

Ingredients Nutrition

Directions

  1. Preheat oven to 350*.
  2. Grease and flour 8 1/2" x 4 1/2"x 2" loaf pan.set aside.
  3. Rinse blueberries from mix with cold water and drain.set aside.
  4. FOR BREAD:.
  5. Combine muffin mix and poppy seed in medium bowl.
  6. Break up any lumps.
  7. Add eggs and water.Stir until moistened -- about 50 strokes.
  8. Fold in blueberries and lemon peel.
  9. Pour into pan --
  10. Sprinkle with contents of topping mix from package.
  11. Bake at 350*.for 1 hour or until toothpick insered in center comes out clean.
  12. cool in pan on wire rack 10 minutes.
  13. Loosen loaf from pan -- Invert onto cooling rack --
  14. Turn right-side up.Cool completely.
  15. FOR DRIZZLE:.
  16. Combine powdered sugar and lemon juice in small bowl --
  17. Stir until smooth --
  18. Drizzle over loaf.