Sunday, January 31, 2010

Lemon Blueberry Poppy Seed Bread

A million years ago I use to work the front desk at an athletic club and we would always have people coming in trying to sell us stuff. Well I usually didn't ever want what they were selling but one day a clever cookbook salesman came in. He handed me a cookbook and told me to just look at it for a couple of days and when he came back to get it I could decide if I wanted to buy it or not. Three days later he came back and I bought the cookbook. It was full of colorful photos and really good recipes. One of my favorite recipes from the cookbook was the Lemon Blueberry Poppy Seed Bread. (BTW the name of the cookbook was Favorite Brand Name Cookbook)
Lemon Blueberry Poppy Seed Bread

1 package bakery style blueberry muffin mix
2 tablespoons poppy seeds
1 egg
3/4 cup of water
1 tablespoon lemon zest

1/2 cup powdered sugar
1 tablespoon lemon juice

Preheat the oven to 350 degrees. Coat a loaf pan with cooking spray. Rinse blueberries from mix with cold water and drain. For the bread combine muffin mix and poppy seeds in medium bowl. Break up any lumps. Add egg and water. Stir until moistened about 50 strokes. Gently fold in blueberries and lemon peel. Pour into pan. Sprinkle with contents of topping packet from mix.

Bake for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Loosen loaf from pan. Place on cooling rack and let cool completely.

For the drizzle combine sugar and lemon juice in a small bowl until smooth. Drizzle over loaf.

Garnish with fresh blueberries if desired.

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