Lemon Poppyseed Blueberry Bread

By Traceylu-2

Ingredients

• 1 pkg Duncan Hines Bakery Style Blueberry muffin mix (with crumb topping)
• 2 Tbls poppyseeds
• 3/4 cup water
• 1/2 cup confectioners sugar
• 1 egg
• 1 Tbls grated lemon peel
• 1 Tbls lemon juice

Preparation

Step 1

Preheat oven to 350 degrees F. Great and flour 8x4 loaf pan. Rinse blueberries with cold water and drain. Empty muffin mix into medium bowl. Add poppyseeds, stir to combine and break up lumps. Add egg and water; stir until moistened, about 50 strokes. Fold in blueberries and lemon peel. Pour into pan and sprinke topping mix over batter. Bake for 57-62 mins. Cool on rack. For drizzle, combine confectioners sugar and lemon juice in small bowl. Stir until smooth. Drizzle over loaf.