Lemon Blueberry Poppy Seed Bread

By á-10791

Ingredients

• Optional drizzle:
• 1 package Duncan Hines Blueberrry with Crumb Topping Muffin Mix
• 2 tablespoons poppy seeds
• 1 egg
• 3/4 cup water
• 1 tablespoon lemon peel
• 1/2 cup confectioner's sugar
• 1 tablespoon lemon juice

Preparation

Step 1

Heat oven to 350 degrees. Grease and flour 8 x 4 loaf pan or 3 mini-loaf pans. Rinse blueberries with cold water and drain. Empty muffin mix into medium bowl. Add poppy seeds, egg and water. Stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan(s). Sprinkle topping from packet over batter. Bake for 57 - 62 minutes (40 minutes for mini pans) or until done. Cool 10 minutes, then loosen from pans. Lay foil over top when removing from pan to keep topping intact. Cool completely. Combine drizzle ingredients and drizzle over bread, if desired.