Not too tart. Not too sweet. The balance of Duncan Hines Simple Mornings Wild Maine Blueberry Muffin Mix and grated lemon peel make this Lemon Blueberry Loaf ripe for the picking.
Bread:
- 1 pkg Duncan Hines® Simple Mornings Wild Maine Blueberry Muffin Mix
- 2 large eggs
- 1/2 cup sour cream
- 1/2 cup milk
- 1 tbsp grated lemon peel
- 1/2 cup chopped pecans
Glaze:
- 1/3 cup granulated sugar
- 2 tbsp lemon juice
- Preheat oven to 350°F. Grease and flour 9 x 5-inch loaf pan.
- Rinse blueberries from mix with cold water and drain.
- For bread, empty muffin mix into medium bowl. Break up any lumps. Add egg, sour cream, milk and grated lemon peel. Stir until moistened, about 50 strokes. Fold in blueberries and pecans. Pour into pan.
- Bake at 350°F 60 to 65 minutes or until toothpick inserted in center comes out clean. Poke holes in top of warm loaf with toothpick or long-tined fork.
- For glaze, combine sugar and lemon juice in small saucepan. Cook over medium heat, stirring constantly, until sugar dissolves. Spoon hot glaze evenly over loaf. Cool in pan 15 minutes. Loosen loaf from pan. Invert onto cooling rack. Turn right-side up. Cool completely.
