Lemon Blueberry Poppy Seed Bread

Tammy Raynes


I'm a blueberry lover and lemon seems to go so well with it. This recipe came from a dear friend of mine that has passed away now.

Whenever I make it I always think about her and our friendship we had together.

A quick Tip for this bread: To help keep topping intact when removing loaf from pan, place tin foil over top.

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1 loaf (12 slices)
15 Min
1 Hr 10 Min


1 pkg
duncan hines bakery style blueberry muffin mix
2 Tbsp
poppy seed
3/4 c
1 Tbsp
grated lemon peel
1/2 c
powdered sugar
1 Tbsp
lemon juice


1Preheat oven to 350 degrees. Grease and flour an 8.5x4.5x2.5" loaf pan.
2Rinse blueberries from Mix with cold water and drain.
3FOR BREAD: Combine muffin mix and poppy seed in medium bowl. Break up any lumps. Add egg and water. Stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle with contents of topping packet from Mix.
4Bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Cool in pan for 10 minutes. Loosen loaf from pan. Invert onto cooling rack. Turn right-side up. Cool completely.
5FOR DRIZZLE: Combine powdered sugar and lemon juice in small bowl. Stir until smooth. Drizzle over loaf.

About this Recipe

Course/Dish: Sweet Breads
Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy