Lemon Blueberry Poppy Seed Bread - cooking recipe

Ingredients

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

Preparation

Preheat oven to 350\u00b0.
Grease and flour an 8 x 4-inch loaf pan.
Rinse blueberries with cold water and drain.
For loaf, empty muffin mix into medium bowl.
Add poppy seed; stir to combine and break up any lumps.
Add egg and water; stir until moistened, about 50 strokes.
Fold in blueberries and lemon peel. Pour into pan.
Sprinkle topping from packet over batter.
Bake at 350\u00b0 for 57 to 62 minutes, or until toothpick inserted in center comes out clean.
Cool in pan for 10 minutes.
Loosen loaf from pan.
Lay foil over top when removing from pan to keep topping intact.
Invert onto cooling rack.
Turn right side up.
Cool completely.