1 pkg. Duncan Hines Bakery Style Blueberry Muffin mix
2 tbsp. poppy seeds
1 egg
3/4 c. water
1 tbsp. grated lemon peel

DRIZZLE:

1/2 c. confectioners' sugar
1 tbsp. lemon juice

Rinse blueberries and drain. Empty muffin mix into bowl. Add poppy seeds; stir to combine and break up any lumps. Add egg and water; until moistened. Fold in blueberries and lemon peel. Pour into 8"x4" loaf pan. Sprinkle topping from muffin mix over batter. Bake at 350 degrees for 57 to 62 minutes. Cool 10 minutes. Loosen loaf from pan. Lay foil over top when removing to keep topping intact. Turn right side up and cool completely. Combine drizzle ingredients. Drizzle over loaf.