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

Rinse blueberries with cold water and drain. Empty muffin mix into medium size bowl, add poppy seeds and stir. Add egg, water, and stir until moist. Fold in blueberries and lemon peel. Pour into greased and floured loaf pan. Sprinkle on topping from packet. Bake at 350 degrees for 55 to 60 minutes.

DRIZZLE:

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

Combine sugar and lemon juice. Stir until smooth. Drizzle over loaf.