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

GLAZE:

1/2 c. powdered sugar
1 tbsp. lemon juice

Grease and flour 8 x 4 inch loaf pan. Rinse the blueberries with cold water and drain.

For loaf: Empty mix into bowl. Add poppy seeds, stir to combine and break up lumps. Add egg and water, stir until moist. Fold in blueberries and lemon peel. Pour in pan. Sprinkle topping from packet over batter. Bake 57-62 minutes at 350 degrees or until toothpick comes out clean. Cool in pan 10 minutes. Loosen loaf. Lay foil over top when removing from pan to keep topping intact. Invert onto cooling rack. Turn right side up. Cool completely.

Glaze: Combine powdered sugar and lemon juice and stir until smooth. Drizzle over cooled loaf.