Mt Olive Lutheran Church Recipe

Lint's Lemon Blueberry Poppy Seed Bread    Ingredients 1 pkg. Muffin Mix  Duncan Hines Bakery Style Blueberry w/ top I substitute others and create my own topping 2 Tbsp.  Poppy Seeds Eggs 1 Water 3/4 cup Lemon Peel / Zest 1 Tblsp. Sugar - Confectioners 1/2 cup Lemon Juice 1 Tblsp. YOUR OWN TOPPING, IF SUBSTITUTING A DIFF. MIX Sugar - Brown 1/4 cup Flour 1/4 cup Cinnamon 1 tsp.   Preheat oven to 350 degrees. Grease and flour 8 X 4-inch loaf pan. Rinse blueberries with cold water and drain. For loaf, empty muffin mix into medium bowl. Add poppy seeds; stir to combine and break up any lumps. Add egg and water; stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle topping from packet over batter. Bake at 350 degrees for 57-62 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Loosen loaf from pan. Lay foil over top when removing from pan to keep topping intact. Invert onto cooling rack. Turn right side up. Cool completely. For drizzle, combine confectioners sugar and lemon juice in small bowl. Stir until smooth. Drizzle over loaf. Enjoyed at Generations Circle in April 2002 Juanita Lint