1 pkg. Duncan Hines bakery style blueberry with crumb topping muffin mix
2 tbsp. poppy seeds
1 egg
3/4 c. water
1 tbsp. grated lemon peel
1/2 c. confectioners' sugar
1 tbsp. lemon juice

Preheat oven to 350 degrees. Grease and flour 8 x 4 inch loaf pan. Rinse blueberries with cold water and drain. Empty muffin mix into medium bowl. Add poppy seeds; stir to combine and break any lumps.

Add egg and water; stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle crumb topping over batter. Bake at 350 degrees for 57-62 minutes or until toothpick inserted comes out clean.

Cool in pan 10 minutes. Loosen loaf from pan. Lay foil over top when removing from pan to keep topping intact. Invert onto cooling rack. Turn right side up. Cool completely. Combine confectioners' sugar and lemon juice. Stir until smooth. Drizzle over loaf.