Lemon Blueberry Poppy Seed Bread From A Cake Mix - cooking recipe

Ingredients

BREAD
18 1/4 ounces blueberry muffin mix
2 tablespoons poppy seeds
1 large egg
3/4 cup water
1 tablespoon lemon, rind of, grated
DRIZZLE
1/2 cup powdered sugar
1 tablespoon lemon juice

Preparation

Preheat oven to 350*.
Grease and flour 8 1/2\" x 4 1/2\"x 2\" loaf pan.set aside.
Rinse blueberries from mix with cold water and drain.set aside.
FOR BREAD:.
Combine muffin mix and poppy seed in medium bowl.
Break up any lumps.
Add eggs and water.Stir until moistened -- about 50 strokes.
Fold in blueberries and lemon peel.
Pour into pan --
Sprinkle with contents of topping mix from package.
Bake at 350*.for 1 hour or until toothpick insered in center comes out clean.
cool in pan on wire rack 10 minutes.
Loosen loaf from pan -- Invert onto cooling rack --
Turn right-side up.Cool completely.
FOR DRIZZLE:.
Combine powdered sugar and lemon juice in small bowl --
Stir until smooth --
Drizzle over loaf.