BREAD:

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

DRIZZLE:

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

1. Preheat oven to 350 degrees F. Grease and flour 8x4 inch loaf pan.

2. Rinse blueberries with cold water and drain.

3. For loaf, empty muffin mix into medium bowl. Add poppy seeds; stir to combine and break up any lumps. Add egg and water; stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan. Sprinkle topping from packet over batter. Bake t 350 degrees F. for 57 to 62 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Loosen loaf from pan. Lay foil over top.

4. For drizzle, combine confectioners' sugar and lemon juice in small bowl. Stir until smooth. Drizzle over loaf. One loaf (12 slices).,