This recipe is super easy and a favorite among my family and friends. My mom is a true hostess and bakes this bread in advance to keep in her freezer for when company comes over. All she has to do is let a loaf thaw and make a fresh batch of the lemon glaze to drizzle over and she looks like she baked all day.
I forgot how easy it is until I went to make it the other day for my best friend Kelly and her mom who made my week by stopping in Dallas for the weekend on their 10 day road trip through Texas from Colorado Springs, CO. My moms trick worked on them and they totally thought I was an amazing hostess and I owe a good deal of that to this bread. This makes a great gift as well, just wrap a little ribbon around it and you are done. I recommend serving this at breakfast, it is great with coffee or just out on the counter to enjoy all day.
- 1 package Duncan Hines Blueberry Streusel Muffin Mix
- 2 tablespoons poppy seeds
- 1 egg
- 3/4 cut water
- 1 tablespoon grated lemon peel
- 1/4 cup confectioners sugar
- 1 tablespoon lemon juice
1. Preheat oven to 350. Grease and flour 8x4-inch loaf pan
2. Rinse bluberries with cold water and drain.
3. For loaf, empty muffin mix into medium bowl, whisk out the clumps. Add poppy seeds; stir to combine. Add egg and water; stir until moistened, about 50 strokes or so. Fold blueberries carefully and lemon peel. Pour the batter into your pan. Sprinkle the topping from packet over the batter. Bake at 350 for 57-62 minutes or until your toothpick comes our clean. Cool in the pan for 10 min. Loosen the loaf from the pan, LAY FOIL OVER TOP WHEN REMOVING FROM PAN TO KEEP TOPPING INTACT. Invert onto a cooling rack, turn right side up and cool completely.
4. For drizzle, combine confectioners sugar and lemon juice in small bowl. Stir until smooth, drizzle with a spoon over the loaf.
If you make this ahead of time wrap the loaf tightly in plastic wrap and then in foil and put in the freezer, make the drizzle once you are ready to server the loaf.