Lemon Poppy Seed Blueberry Loaf | Recipes

Lemon Poppy Seed Blueberry Loaf

(36) Ratings:
Prep Time:
Baking Time:
Makes:12 servings
Freezing:excellent

Lemon flavour, poppy seeds and blueberries, oh my! This oh-so perfect snack is a breeze to prepare and a fun way to get your little ones baking.

Ingredients

Cake

1 pkg Robin Hood® Quick Bread Mix Lemon Poppy Seed Flavoured
1 cup 250 mL water
2 tbsp 30 mL Crisco® Vegetable or Canola Oil
2 eggs
1 ½ cups 375 mL fresh or frozen blueberries

Glaze (optional)

1 cup 250 mL icing sugar
1 to 2 tbsp 15 to 30 mL milk

Directions

  1. 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.
  2. Combine quick bread mix, water, oil and eggs in large mixing bowl. Stir until combined. Add blueberries.  Pour batter into prepared pan.
  3. Bake in preheated oven 50 to 55 minutes or until a toothpick inserted in center of cake comes out clean.
  4. Cool in pan on wire cooling rack 20 minutes. Remove from pan and continue cooling on wire cooling rack.
  5. Glaze: Blend icing sugar and milk in a small bowl. Adjust amount of milk for desired consistency.
  6. Drizzle glaze on cold cake. Store cake loosely covered at room temperature.

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