Poppy Seed Blueberry Bread

• 1 package (18-1/4 ounces) blueberry muffin mix
• 1 large egg, room temperature
• 3/4 cup water
• 3 tablespoons canola oil
• 1 to 2 tablespoons poppy seeds
• 2 to 3 teaspoons grated lemon zest
• 1/2 cup confectioners' sugar
• 1 to 2 tablespoons lemon juice

1. Drain and rinse blueberries from muffin mix; set aside. In a bowl, combine the muffin mix, egg, water, oil, poppy seeds and lemon zest just until blended. Fold in blueberries. Spread into two greased 5-3/4x3x2-in. loaf pans.
2. Bake at 350u0b0 for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
3. In a small bowl, combine confectioner's sugar and enough lemon juice to achieve desired consistency; drizzle over warm loaves.

muffin mix, egg, water, canola oil, poppy seeds, lemon zest, sugar, lemon juice

Taken from www.tasteofhome.com/recipes/poppy-seed-blueberry-bread/ (may not work)