• Preparation Time 5 minutes
  • Baking Time 55 minutes
  • Makes 12 servings
  • Freezing Excellent

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Make.

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Ingredients

  • Cake
  • 1 pkg Robin Hood® Quick Bread Mix Lemon Poppy Seed Flavoured
  • 1 cup water
  • 2 tbsp Crisco® Vegetable or Canola Oil
  • 2 eggs
  • 1 ½ cups fresh or frozen blueberries
  • Glaze (optional)
  • 1 cup icing sugar
  • 1 to 2 tbsp milk

Serving Size: 12 servings

Directions

Serving Size: 12 servings

  • Preheat oven to 375°F (190°C). Grease and line a 9” x 5” (23 cm x 13 cm) loaf pan with parchment paper, overlapping the two longer sides for easy removal.
  • Combine quick bread mix, water, oil and eggs in large mixing bowl. Stir until combined. Add blueberries.  Pour batter into prepared pan.
  • Bake in preheated oven 50 to 55 minutes or until a toothpick inserted in center of cake comes out clean.
  • Cool in pan on wire cooling rack 20 minutes. Remove from pan and continue cooling on wire cooling rack.
  • Glaze: Blend icing sugar and milk in a small bowl. Adjust amount of milk for desired consistency.
  • Drizzle glaze on cold cake. Store cake loosely covered at room temperature.

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