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Blueberry-Lemon Poppyseed Bread

Source of Recipe

my husband's cousin Laura


Recipe Introduction

I normally like to bake from scratch, but these loaves are really good! My husband's cousin brought them to a family dinner and I just had to have the recipe. She was a little embarassed to admit they came from a box. I didn't care because they were so good!And this "recipe" could be adapted for mini loaf pans. They will probably bake faster though.

Take a box of Betty Crocker Sunkist Lemon Poppy Seed Premium muffin mix and a box of Betty Crocker Double Blueberry muffin mix and mix the two together, adding all the ingredients listed on both boxes (using the ingredients for making bread not muffins *see below). I also add the zest of a lemon.

Pour into 2 greased 8 inch loaf pans and bake at about 375 degrees for 40 to 50 minutes.

Make a glaze out of 1 cup powdered sugar and fresh lemon juice (about 2 lemons). Microwave for 30 seconds or so and stir. Poke hot loaves with a wooden skewer and pour hot glaze over the top.

Cool in pans for 30 minutes or so before removing.

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I don't think the instructions for quick bread are on the box anymore, so here they are...

*Lemon-Poppy Seed Bread*

Heat oven to 375°. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches. Stir ingredients as directed on package for Betty Crocker Sunkist Lemon Poppy Seed Premium muffins--except decrease water to 3/4 cup and oil to 3 tablespoons. Pour into pan; spread evenly. Bake 8-inch loaf 40 to 50 minutes, 9-inch loaf 35 to 45 minutes or until toothpick inserted in center comes out clean and top of loaf is golden brown. Cool 15 minutes before removing from pan. Cool completely before slicing.

*Twice the Blueberries Bread

1 package Betty Crocker Twice the Blueberries blueberry muffin mix
2/3 cup water
2 tablespoons vegetable oil
1 egg

1. Preheat oven to 400°. Grease bottom only of loaf pan, 8 1/2x4 1/2x2 1/2 or 9x5x3 inches.
2. Drain both cans of Blueberries; rinse and set aside. Stir Muffin Mix, water, oil and egg in medium bowl just until blended (batter may be lumpy). Gently stir blueberries into batter. Spread in pan.
3. Bake 8-inch loaf 45 to 55 minutes, 9-inch loaf 40 to 50 minutes or until toothpick inserted in center comes out clean and top of loaf is deep golden brown. Cool 15 minutes; remove from pan. Cool completely before slicing.