Lemon Blueberry Poppy Seed Bread

This is probably one of my all-time favorite quick bread recipes. This recipe comes from my friend, Twyla. You can lower this recipe by 2 points by using applesauce in place of the canola oil. I will list the ingredients with canola oil, but try substituting with applesauce some time and see what you think!
I also like my bread thickly sliced, so I will slice the loaf into 8 and then slice each piece in half. The topping will make enough for 4 loaves. Use ¼ for this recipe and refrigerate the rest for another use.


Serves 16 ( 6 points + or 4 points+ if using applesauce)


Bread:

• 1 package Betty Crocker Lemon-Poppyseed muffin mix ( do not use the lemon glaze packet)
• 2 eggs
• ¾ c. skim milk
• ⅓ c. canola oil ( or unsweetened applesauce)
• 1 c. blueberries

Topping:

• ⅓ c. butter
• ½ c. sugar
• ¾ c. flour

Glaze:

• ½ c. powdered sugar
• 1 T. lemon juice

Preheat oven to 350 and coat a loaf pan with nonstick spray.
Rinse blueberries in cold water and drain.


For bread, combine muffin mix with eggs, milk and oil ( or applesauce). Fold in blueberries. Transfer to the prepared loaf pan.
For topping, slightly soften butter and combine with flour and sugar until crumbly. Sprinkle ¼ of this mixture over the batter. ( refrigerate remaining topping for another use)


Bake for 50-60 minutes or until toothpick inserted near the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.


For glaze, whisk together powdered sugar and lemon juice. Drizzle over cooled loaf.