BLUEBERRY-POPPY SEED LOAVES
Provided by Food Network
Time 1h30m
Yield 4 mini loaves
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Brush 4 mini loaf pans (about 5 by 3 inches each) with vegetable oil. Whisk the flour, baking powder, sugar and salt in a large bowl. Beat the milk, 1 1/3 cups vegetable oil, the eggs, poppy seeds, and almond and vanilla extracts in a stand mixer fitted with the paddle attachment on medium speed until combined. Gradually beat in the flour mixture until well combined. Fold the blueberries into the batter with a rubber spatula.
- Divide the batter among the prepared pans and bake until golden on top and a toothpick inserted into the center comes out clean, 1 hour to 1 hour, 10 minutes. Transfer the pans to a rack and let cool about 10 minutes, then remove the cakes to the rack to cool completely.
LEMON BLUEBERRY POPPY SEED BREAD FROM A CAKE MIX
I use Duncan Hines Bakery style blueberry muffin mix...Fast and delicious..even better the next day..
Provided by grandma2969
Categories Quick Breads
Time 1h10m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350*.
- Grease and flour 8 1/2" x 4 1/2"x 2" loaf pan.set aside.
- Rinse blueberries from mix with cold water and drain.set aside.
- FOR BREAD:.
- Combine muffin mix and poppy seed in medium bowl.
- Break up any lumps.
- Add eggs and water.Stir until moistened -- about 50 strokes.
- Fold in blueberries and lemon peel.
- Pour into pan --
- Sprinkle with contents of topping mix from package.
- Bake at 350*.for 1 hour or until toothpick insered in center comes out clean.
- cool in pan on wire rack 10 minutes.
- Loosen loaf from pan -- Invert onto cooling rack --
- Turn right-side up.Cool completely.
- FOR DRIZZLE:.
- Combine powdered sugar and lemon juice in small bowl --
- Stir until smooth --
- Drizzle over loaf.
Nutrition Facts : Calories 191.8, Fat 5.4, SaturatedFat 1.3, Cholesterol 17.6, Sodium 242.8, Carbohydrate 32.8, Fiber 0.2, Sugar 5.2, Protein 2.9
LEMON BLUEBERRY POPPY SEED BREAD
This recipe is from a collection of recipes from the labels of food products. I don't really know what label it originally came from. It has a very light cake like texture. I like to make it for spring and summer. It is very lemony and sweet but light. You should use a muffin mix that includes a can of berries for the best result.
Provided by Old widow
Categories Quick Breads
Time 1h15m
Yield 1 loaf, 12 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees. Grease and flour a 8 inch loaf pan.
- Rinse blueberries from mix with cold water and drain.
- For Bread: Combine muffin mix and poppy seeds in medium bowl. Add eggs and water, stir until moistened. Fold in blueberries and lemon peel.
- Pour into prepared pan.
- Bake at 350 degrees for 1 hour or until toothpick comes out clean.
- Cool in pan 10 minutes before removing from pan to cool completely.
- For Glaze: Combine powdered Sugar and lemon juice, stir until smooth. Drizzle over loaf.
LEMON POPPY SEED BREAD
A delicious and easy poppy seed bread made from scratch.
Provided by Margie
Categories Bread Quick Bread Recipes Fruit Bread Recipes
Time 1h20m
Yield 20
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease three 8x4 inch bread pans.
- In a large mixing bowl, stir together the flour, salt, baking powder, poppy seeds and 2 1/2 cups white sugar. Add the eggs, milk, oil, vanilla and lemon extract; mix until smooth, about 1 minute. Pour batter evenly into the prepared pans.
- Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaves comes out clean. Cool loaves in the pans for 10 minutes before removing to a wire rack.
- Combine orange juice with remaining 3/4 cup sugar and desired flavor of extract; stir well. Pour this mixture over the loaf while it is still hot. Allow loaf to cool completely before serving.
Nutrition Facts : Calories 330.3 calories, Carbohydrate 48.3 g, Cholesterol 29.4 mg, Fat 14 g, Fiber 0.6 g, Protein 3.6 g, SaturatedFat 2.1 g, Sodium 229.6 mg, Sugar 33.8 g
LEMON BLUEBERRY POPPY SEED BREAD
Make and share this Lemon Blueberry Poppy Seed Bread recipe from Food.com.
Provided by RyGuy
Categories Breads
Time 1h10m
Yield 8-10 serving(s)
Number Of Ingredients 12
Steps:
- Combine all streusel ingredients except butter in a small bowl and mix.
- Add butter, and mix using a fork or pastry blender.
- Set aside.
- In a large bowl, stir muffin mix and poppy seeds to combine and break up lumps.
- Add egg and water, stirring until moistened (about 50 strokes).
- Fold in rinsed blueberries and lemon peel.
- Pour into greased loaf pan.
- Sprinkle with streusel topping.
- Bake 57-62 minutes at 350 degrees.
- Cool 10 minutes.
- Remove from pan.
- Combine powedered ssugar and lemon juice in small bowl.
- Drizzle over loaf.
- Serve warm or cooled.
LEMON BLUEBERRY POPPY SEED BREAD
My mom always made this when I lived at home and it got me to eat breakfast. The crumbs and drizzle made it sweet and easily my most favorite part.
Provided by Kassy Gardner
Categories Breads
Time 1h12m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees.
- Grease and flour 8" x 4" loaf pan.
- Rinse blueberries with cold water and drain.
- For loaf: empty muffin mix into medium bowl.
- Stir in poppy seeds and break up any lumps.
- Stir in egg and water until moistened.
- Fold in blueberries and lemon peel.
- Pour mixture into pan.
- Sprinkle topping from packet over batter.
- Bake 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 to a cooling rack.
- Cool.
- For drizzle: Combine powdered sugar and lemoon juice. Stir until smooth and pour over loaf.
Nutrition Facts : Calories 7753.6, Fat 213.6, SaturatedFat 52.4, Cholesterol 211.5, Sodium 11077.7, Carbohydrate 1335.1, Fiber 2.5, Sugar 62.2, Protein 108
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