Free Online Recipes
 |  

Sign Up login
 
 

JACQUIE’S LEMON BLUEBERRY POPPY SEED BREAD Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     JACQUIE’S LEMON BLUEBERRY POPPY SEED BREAD

Category   Desserts - Breads
Sub Category   None

Ingredients
1 pkg. Duncan Hines bakery style blueberry muffin mix
1 egg
¾ c. water
2 Tbs. poppy seed
1 Tbs. grated lemon peel
Drizzle-
½ c. powdered sugar
1 Tbs. lemon juice
 

Instructions
Preheat oven to 350 degrees. Pam spray a 8 ½ x 4 ½ x 2 ½ inch loaf pan. For bread, combine muffin mix and poppy seed in medium bowl. Break up any lumps. Add egg and water. Stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle with topping packet from mix. Bake at 350 degrees for about 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Loosen loaf from pan. Invert onto cooling rack. Turn right side up. Cool completely. For drizzle, combine powdered sugar and lemon juice in small bowl. Stir until smooth. Drizzle over loaf. Makes 1 loaf (12 slices). Tip- To help keep topping intact when removing loaf from pan, place aluminum foil over top.


Originally Submitted
9/20/2013





0 Out of 5 from 0 reviews

You can add this JACQUIE’S LEMON BLUEBERRY POPPY SEED BREAD recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.