Lemon Blueberry Poppy Seed Bread

• For Streusel
• 6 tablespoons flour
• 3 tablespoons brown sugar
• 2 tablespoons sugar
• 1/2 teaspoon cinnamon
• 3 tablespoons cold butter, cut into small pieces
• For the bread
• 1 (17 ounce) box package blueberry muffin mix, with canned blueberries
• 2 tablespoons poppy seeds
• 1 egg
• 3/4 cup water
• 1 tablespoon lemon peel
• For the glaze
• 1/2 cup powdered sugar
• 1 tablespoon lemon juice

1. Combine all streusel ingredients except butter in a small bowl and mix.
2. Add butter, and mix using a fork or pastry blender.
3. Set aside.
4. In a large bowl, stir muffin mix and poppy seeds to combine and break up lumps.
5. Add egg and water, stirring until moistened (about 50 strokes).
6. Fold in rinsed blueberries and lemon peel.
7. Pour into greased loaf pan.
8. Sprinkle with streusel topping.
9. Bake 57-62 minutes at 350 degrees.
10. Cool 10 minutes.
11. Remove from pan.
12. Combine powedered ssugar and lemon juice in small bowl.
13. Drizzle over loaf.
14. Serve warm or cooled.

streusel, flour, brown sugar, sugar, cinnamon, cold butter, bread, muffin mix, poppy seeds, egg, water, lemon peel, glaze, powdered sugar, lemon juice

Taken from www.food.com/recipe/lemon-blueberry-poppy-seed-bread-316985 (may not work)