Lemon Blueberry Poppy Seed Bread From A Cake Mix Recipes
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 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
BLUEBERRY-LEMON POPPY SEED BUNDT CAKE
This perfect springtime celebration cake is as pretty as it is easy. Lemon poppy seed cake bursting with fresh blueberries gets a lemony powdered sugar glaze. Whether for Mother's Day, Easter or any spring celebration, it's a perfect addition to the table.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 190, Carbohydrate 36 g, Cholesterol 30 mg, Fat 1, Fiber 0 g, Protein 2 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 220 mg, Sugar 24 g, TransFat 0 g
LEMON POPPY SEED BREAD
The days that I have extra time for baking are few and far between. That's why this extra-quick bread is perfect. You and your family will love the ease of preparation and the delicious flavor.
Provided by Taste of Home
Time 45m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, pudding mix, water, eggs and oil; beat on low speed 30 seconds. Beat on medium 2 minutes. Fold in poppy seeds. , Pour into two greased 9x5-in. loaf pans. Bake until a toothpick inserted in center comes out clean, 35-40 minutes. Cool in pans 10 minutes before removing to a wire rack. Mix confectioner's sugar with water to reach drizzling consistency and use to garnish bread along with lemon zest, if desired.
Nutrition Facts : Calories 112 calories, Fat 5g fat (1g saturated fat), Cholesterol 23mg cholesterol, Sodium 159mg sodium, Carbohydrate 15g carbohydrate (9g sugars, Fiber 0 fiber), Protein 2g protein.
QUICK LEMON POPPY SEED BREAD
This is an easy, deliciously moist bread that my kids love and can make themselves.
Provided by Marian Collins
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 - 8x4 inch loaf pans.
- In a large bowl, mix together the cake mix, eggs, oil, pudding mix, water, and poppy seeds. Spread batter into two greased 8x4 inch loaf pans.
- Bake at 350 degrees F (175 degrees C) for 25 minutes or until a toothpick inserted into the cake comes out clean.
Nutrition Facts : Calories 199.2 calories, Carbohydrate 24.1 g, Cholesterol 43.8 mg, Fat 10.3 g, Fiber 0.4 g, Protein 3.1 g, SaturatedFat 2.2 g, Sodium 264.6 mg, Sugar 11.5 g
LEMON POPPY SEED CAKE
Made from scratch, this is a moist poppy seed cake with a lemony flavor! Sprinkle with powdered sugar.
Provided by Jasmine Starr
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h20m
Yield 10
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a fluted tube pan (such as Bundt® generously.
- Beat sugar and butter together in a bowl with an electric mixer until light; beat in eggs, one at a time, mixing well after each addition. Reduce mixing speed and add poppy seeds, lemon zest, and vanilla extract.
- Combine flour, salt, baking soda, and baking powder in another bowl. Beat in flour mixture slowly, alternating with buttermilk.
- Spoon batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 65 to 75 minutes.
Nutrition Facts : Calories 538.7 calories, Carbohydrate 74.7 g, Cholesterol 124.2 mg, Fat 24 g, Fiber 1.9 g, Protein 8.3 g, SaturatedFat 12.8 g, Sodium 262.1 mg, Sugar 47.5 g
LEMON BLUEBERRY BREAD
Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (16 slices).
Number Of Ingredients 14
Steps:
- In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.
Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.
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