Blueberry Lemon Poppy Seed Crisp Recipes

BLUEBERRY LEMON POPPY SEED CRISP

Steps:

• wash off berries,make sure no stems are on,place bluberries in glass oblong dish, melt butter add lemon juice or flovoring pour over berries, open muffin mixes put into med mixing bowl,add stick of soft butter ,take pastry blender, blend until mixture forms crumbs sprinkle over blueberries ,bake in preheated oven 350 degrees for about 25 to 30 min or until lightly brown and bubbly. top with whipped cream or ice cream

BLUEBERRY-LEMON POPPY SEED BUNDT CAKE

Steps:

• Heat oven to 350°F. Generously spray 12-cup fluted tube cake pan with baking spray with flour. In small bowl, place blueberries. Remove 1 tablespoon dry cake mix; sprinkle over berries, and toss to coat. Set aside.
• In large bowl, place remaining cake mix, cream cheese, lemon peel, poppy seed, water, 1/4 cup lemon juice and eggs. Beat with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Stir in coated blueberries and any remaining dry cake mix. Pour into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Remove from oven. Let stand 20 minutes; remove from pan to cooling rack. Cool completely, about 1 hour.
• Transfer cake to serving platter. In small bowl, beat powdered sugar and 2 tablespoons lemon juice with spoon until smooth and spreadable. If too stiff to spread, add additional lemon juice, 1 teaspoon at a time. Spread over cake. Store loosely covered at room temperature.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE

Steps:

• For blueberry sauce:
• Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
• For lemon-poppy seed waffles:
• Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes.
• Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberry sauce.

LEMON BLUEBERRY POPPY SEED BREAD

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 CRISPS

Steps:

• Preheat your oven to 350.
• Bring the lemon juice to a simmer in a saucepan, over medium heat. Cook until it is reduced by half. Add 1/2 cup of butter, stir until melted. Set aside.
• Whisk together flour, baking powder, salt, and 1 tbsp poppy sends in a bowl, set aside.
• Put the remaining 1/2 cup of butter and one cup of white sugar in the bowl of an electric mixer fitted with the paddle attachment, mix on medium until creamy. Add egg and reserved lemon butter, mix until pale. Mix in vanilla and 2 teaspoons lemon zest. Gently add flour mixture. Refrigerate the dough for about 30 minutes, until a chunk forms into a soft ball shape easily.
• Stir together the remaining 1/2 cup white sugar, 1 1/2 tsp lemon zest, and a goodly sprinkle of poppy seeds. in a bowl. Roll or scoop the dough into into 1 1/4-inch balls, and roll the balls in the lemon-sugar mixture. I recommend gently shaking them one by one in your bowl of mix.
• Space the balls two inches apart on a baking sheet lined with parchment paper. Flatten slightly with a fork dipped in the sugar/lemon zest/poppy seed mix.
• Bake the cookies until they are just browned around the edges, about 12 to 13 minutes. Let them completely cool on wire racks. Store them in an airtight container for a week, or freeze them to save them for Christmas.