Lemon Blueberry Bread

This recipe dates all the way back to a high school cooking class. But it's one of Kevin's favorites...

1 package Duncan Hines Blueberry Muffin Mix (with crumb topping)

1 T. poppy seeds

¾ c. water

1 egg

1 t. grated lemon zest

½ c. powdered sugar

1 T. lemon juice

Preheat oven to 350. Grease & flour 8x4” loaf pan. Rinse blueberries

and set aside. Combine muffin mix & poppy seeds. Add egg & water,

stir 50 strokes. Fold in blueberries and lemon peel. Pour into pan and

sprinkle topping. Bake for 55-65 minutes. Cool for 10 minutes, then

turn onto a cooling rack. Combine powdered sugar & lemon juice and

drizzle over the top.