Happy Sunday loves. Ever since my childhood, Sundays have been that kind of day you really make a little something special in the kitchen for your family. Whether it was breakfast or dinner, wholesome goodness was the name of the game. Giving a little extra love, time and attention to what you made was what mattered. I have a lot of siblings so when you have that many mouths to feed you figure out how to do it well, yummy and all while on a budget. We often used the boxed version of blueberry muffins so today I’m sharing with you a recipe hack to make lemon poppy seed bread using the classic Duncan Hines mix. I hope your family loves it as much as mine.
Lemon Poppy Seed Bead
Prep time
Cook time
Total time
Author: Sandra
Serves: 10-12 slices
Ingredients
- BREAD:
- 1 pack Duncan Hines Blueberry Muffin Mix
- 2 tbsp poppy seed
- ½ tsp vanilla
- 1 egg
- ¾ cup water
- 2 tablespoon grated lemon
- LEMON DRIZZLE:
- ½ cup confectioners sugar
- 1 tbsp lemon juice
- CRUMBLE TOPPING
- ½ cups whole oats
- ¼ cup brown sugar
- 2 tbsp soft butter
Instructions
- Heat oven to 340 and grease your bead pan (depending on the pan size you use will determine how thick your bread comes out). Rinse the blueberries from the mix with cold water and set aside. In a large bowl combine the muffin mix, poppy seeds. Break up any lumps. Next add the vanilla, egg and water. Blend together. Fold in the blueberries and lemon peel. Next mix up the topping for the crumble and spread over the top. Bake in the oven until a fork or toothpick comes out clean when inserted. (about an hour). Cool for about 10 mins. While cooling mix out the lemon drizzle. Once cooled drizzle on top and enjoy
Sandra, this recipe looks AMAZINGLY delicious! I can relate to growing up as a child helping my mom in the kitchen on Sundays to make yummy dinners to enjoy after church was over. I am drooling and will have to give this a try! Thanks for sharing!
Xoxo Natasha
Thank you so much for sharing with me and I hope you enjoy when you give it a try 🙂