Thursday, February 13, 2014

Lemon-Poppyseed Blueberry Bread with Crumb Topping and Lemon Glaze



That's a mouth full . . .

literally!

You'll want a mouthful of this delicious and easy breakfast bread!

It's so easy!

By this time in the school year, I'm so tired of fixing the same old things for breakfast for my cherubs;  I'm looking for something new to feed them.

Confession:  those two lines above--they're a lie.

I don't usually fix breakfast for the cherubs during the week.

The Mr. does.

But I usually have all the things for him to fix breakfast and I try to have some easy "go to" things for some of the "busy" mornings, just to make it easier on him.

That's just the kind of wife I am!

This is definitely an easy go-to-breakfast treat  . . .

not only for breakfast,

but when you want a snack,

or a dessert.

It's delicious for most anytime of the day.

I'd like to tell you that it freezes well,

but I have no idea!
It doesn't last long enough at our house!
My boy cherub can polish it off in a flash!

Lemon-Poppyseed Blueberry Bread

1 box blueberry muffin mix (like Betty Crocker)
1 TBSP poppyseeds
1 egg
3/4 cup milk
2 lemons, zested and divided
1/3 cup brown sugar
1/3 cup oatmeal (I used old fashioned, but use what you've got)
3 TBSP butter
3/4 cup powdered sugar

Preheat oven to 425 degrees.

Open the blueberries from the mix and drain.

In a bowl, mix the muffin mix, poppyseeds, egg, milk and zest of one lemon.  Stir in the drained blueberries and mix well.  Pour into a greased loaf pan.

In a small bowl, mix the brown sugar, oatmeal, and butter together to form a crumb topping.  Sprinkle evenly over the muffin mix.

Place in the oven and bake for 30-35 minutes, or until done thoroughly.

While the loaf is baking, in a small bowl, juice the 2 lemons and add the zest of the second lemon.  Add enough powdered sugar (about 3/4 of a cup . . .but this will depend on how much lemon juice was yielded from the lemons) and stir well.  You are wanting a pourable glaze, but not too thin.  It should have a little substance to the glaze, but not thick, either!

Remove from oven and let rest for about 10 minutes.  Gently poke small holes in the loaf, with a fork or knife.  You just need a few, you're not taking out any aggressions or anything like that!  Pour your lemon glaze over the loaf and allow to cool.  Remove the loaf from the pan and place on a serving plate.

Enjoy warm or at room temperature.

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