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Lemon Blueberry Poppy Seed Bread Recipe


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     Lemon Blueberry Poppy Seed Bread

Category   Desserts - Breads
Sub Category   None

1 pkg. Duncan Hines Bakery Style Blueberry with Crumb topping muffin mix
2 T. poppy seeds
1 egg
3/4 C. water
1 T. grated lemon peel
1/2 C. powdered Sugar
1 T. lemon juice

Preheat Oven to 350 degrees. Grease and flour 8x4 loaf pan (use aluminum foil ones)Rinse blueberries with cold water and drain. Put muffin mix into medium bowl. Add poppy seeds and mix well to break up well all lumps. Add egg and water; stir until moistened about 50 strokes.
Fold in blueberries and lemon peel. Pour into pan. Sprinkle crumb topping over dough. Bake 55 to 62 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Loosen loaf from pan and put onto a cooling rack right side up. Cool completely. Combine powdered sugar and lemon juice. Stir until smooth.
Drizzle 1/2 c. powdered sugar and 1 T. lemon juice over loaf.

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