Lemon Blueberry Poppy Seed Bread

1 package Duncan Hines Bakery Style blueberry muffin mix

2 T. poppy seed

1 egg

3/4 C. water

1 T. grated lemon peel

Preheat oven to 350°. Grease & flour an 8-1/2 x 4-1/2 x 2-1/2" loaf pan. Rinse blueberries from mix with cold water & drain.

Combine muffin mix & poppy seed in medium bowl. Break up any lumps. Add egg & water; Stir till moistened (about 50 strokes). Fold in blueberries & lemon peel. Pour into pan; sprinkle with topping packet from mix. Bake for 1 hour, or until pick inserted near center comes out clean. Cool in pan 10 minutes, remove to rack to cool completely (right side up).

Make drizzle: Combine 1/2 C. powdered sugar & 1 T. lemon juice in a small bowl. Drizzle over cooled loaf. Yield: about 12 slices.

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