Lemon-Blueberry Poppy Seed Bread
1 package Duncan Hines Bakery Style Blueberry Muffin Mix
2 tablespoons poppy seed
¾ cups water
1 tablespoon grated lemon peel
½ cup powdered sugar
1 tablespoon lemon juice
Preheat oven to 350 degrees; grease one loan pan. Rinse blueberries from mix with cold water and drain. Bread – combine muffin mix and poppy seeds. Break up any lumps. Add egg and water. Stir until moistened. Fold in blueberries and lemon peel. Pour into pan. Sprinkle with topping from mix. Bake one hour. Cool in pan 10 minutes. Loosen loan from pan. Remove. Combine sugar and juice for drizzle. Stir until smooth. Drizzle over loaf.
The final product - I really don't like it when Blogger flips my photos though!