Lemon Blueberry Poppy Seed Bread From A Cake Mix

• 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

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

bread, muffin mix, poppy seeds, egg, water, lemon, drizzle, powdered sugar, lemon juice

Taken from www.food.com/recipe/lemon-blueberry-poppy-seed-bread-from-a-cake-mix-122483 (may not work)