Makes 1 loaf
Ingredients:
- Krusteaz Wild Blueberry Muffin Mix
- 3 eggs
- 1/3 cup oil
- 3/4 cup water
- 1 tsp poppy seeds
- 2 lemons
- 1 tsp Almond extract
- 1/4 cup flour
- 1/8 cup granulated sugar
- 1/8 cup brown sugar
- 1/4 stick butter, melted
- Confectioners sugar, 1 cup.
Directions:
- Preheat oven to 375F
- Open muffin mix container, break up any large clumps. Then place eggs, oil, water in a large bowl and combine. It may have a couple clumps.
- Rinse blueberries from mix and drain. Place them, the poppy seeds, the almond extract, and zest from one lemon in the mixture and fold gently.
- Grease a loaf pan and put the mixture inside.
- To make the streusel mixture to go on top, combine the flour, granulated sugar, brown sugar, and melted butter in a bowl and stir together. Should be chunky.
- Spread the streusel mixture on top of the batter mixture in the loaf pan
- Bake for 45-50 min. Pull out when a toothpick can enter and leave the cake cleanly. Allow to cool for 10-15 before removing it from the pan.
- To make the syrup that you put over the cake, combine the zest of the other lemon, the juice from the two lemons, with 1 cup of confectioners sugar and combine. I had to microwave to melt all of the sugar. The mixture will be syrupy and sweet (you can adjust to your tastes).
- When cake is completely cooled, pour mixture over the top of the cake and use a basting brush to coat the sides as well. I did not use the entire amount of the syrup.