Lemon Poppyseed Blueberry Bread 

In a large mixing bowl combine​

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          1 box Betty Crocker Lemon Poppy Seed Muffin Mix 

          3/4 cup milk

          1/4 cup melted butter 

          1/4 cup applesauce 

          2 large eggs

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Whisk until fully combined and set aside. 

In a saute pan combine​

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         1 cup fresh blueberries

         2 tablespoons white granulated sugar

         Juice of 1/4 a lemon

Cook on stove with a rubber spatula, smashing blueberries and stirring until it reaches a compote like consistency. 

Preheat oven to 375 degrees. Grease bread pan with cooking spray of your choice. Here you'll want to pour half of your muffin batter into the pan. Then top with half of your blueberry compote, spread to an even layer. Then layer in the rest of your batter into another even layer. Top with the remaining half of your blueberry compote  and the streusel packet from the box as well as 1 tablespoon coarse white sugar distributed evenly. Bake for 34-45 minutes or until your loaf can pass the toothpick test. 

Once finished cooking, allow lemon loaf to cool for about 15 minutes before carefully removing from the pan. Allow to cool completely before slicing and plating. Enjoy!

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