Poppy Seed Blueberry Bread Recipe

4 5
Poppy Seed Blueberry Bread Recipe
Poppy Seed Blueberry Bread Recipe photo by Taste of Home
Publisher Photo

Poppy Seed Blueberry Bread Recipe

Be the first to add a review
4 5
Publisher Photo
"This was the first bread I made that my husband said was a 'keeper'," relates Jennifer Miller of Avon, Indiana. Poppy seeds and lemon peel perk up the flavor of these moist mini loaves while drizzled glaze sweetens their tops.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. Bake: 40 min. + cooling

Ingredients

  • 1 package (18-1/4 ounces) blueberry muffin mix
  • 1 egg
  • 3/4 cup water
  • 3 tablespoons canola oil
  • 1 to 2 tablespoons poppy seeds
  • 2 to 3 teaspoons grated lemon peel
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 to 2 tablespoons lemon juice

Directions

Drain and rinse blueberries from muffin mix; set aside. In a bowl, combine the muffin mix, egg, water, oil, poppy seeds and lemon peel just until blended. Fold in blueberries. Spread into two greased 5-3/4x3x2-in. loaf pans.
Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
In a small bowl, combine confectioner's sugar and enough lemon juice to achieve desired consistency; drizzle over warm loaves. Yield: 2 mini loaves (5 slices each).
Originally published as Poppy Seed Blueberry Bread in Quick Cooking January/February 2003, p49

Nutritional Facts

1 slice: 293 calories, 11g fat (3g saturated fat), 25mg cholesterol, 388mg sodium, 45g carbohydrate (23g sugars, 1g fiber), 4g protein.

  • 1 package (18-1/4 ounces) blueberry muffin mix
  • 1 egg
  • 3/4 cup water
  • 3 tablespoons canola oil
  • 1 to 2 tablespoons poppy seeds
  • 2 to 3 teaspoons grated lemon peel
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 to 2 tablespoons lemon juice
  1. Drain and rinse blueberries from muffin mix; set aside. In a bowl, combine the muffin mix, egg, water, oil, poppy seeds and lemon peel just until blended. Fold in blueberries. Spread into two greased 5-3/4x3x2-in. loaf pans.
  2. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
  3. In a small bowl, combine confectioner's sugar and enough lemon juice to achieve desired consistency; drizzle over warm loaves. Yield: 2 mini loaves (5 slices each).
Originally published as Poppy Seed Blueberry Bread in Quick Cooking January/February 2003, p49

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forPoppy Seed Blueberry Bread

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review