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Published on: March 18, 2011 |

LEMON BLUEBERRY POPPY SEED LOAF By: YourWebMom
Total Votes: 1

1 pkg. Duncan Hines Streusel blueberry muffin mix with crumb topping (you MUST have this specific type of mix!)
1-2 T. poppy seeds (I use 1 T.)
1 egg
¾ c. water
1 T grated lemon peel or 1T lemon juice
 
Preheat oven to 350. Grease & flour an 8 x 4 loaf pan. Rinse blueberries with cold water, drain. Empty the muffin mix into a medium bowl. Add poppy seeds; stir to combine and break up any lumps.
Add egg, lemon juice (if using juice) and water. STIR until moistened, about 50 strokes.
Gently fold in the blueberries and lemon peel, using a broad spatula. Pour into loaf pan. Sprinkle the crumb topping over the batter.
Bake 350 for 39-60 minutes. (Mine is usually done in 40-45 minutes—the baking time likely depends on the size of your loaf pan), until a toothpick comes out clean.
Cool 10 minutes. Loosen sides of loaf from pan. Lay foil over the top of the loaf (the foil keeps the topping intact) and remove loaf from the pan. Then turn it right side up onto a cooling rack. Remove foil. Cool completely. Drizzle with icing (below). Put the foil underneath the cooling rack to catch drips.
 
Lemon Drizzle
½ c. powdered sugar
1 T lemon juice
Combine powdered sugar & juice in a small bowl. Stir until smooth. Drizzle over loaf.
(I use a large meat serving fork to drizzle and get a pretty design. The icing should not be too runny.)
 
The BEST flavor, of course, comes from a fresh lemon. But I have also used lemon juice concentrate with satisfactory effect.
Blessings!
Pamela Schmidt 2011