Lemon Blueberry Poppy Seed Bread – Annette Baird Sandberg

Lemon Blueberry Poppy Seed Bread – Annette Baird

1 pkg blueberry muffin with crumb topping mix

2 Tlb poppy seeds

1 egg

¾ cup water

1 Tlb grated lemon rind

Drizzle 

½ cup powder sugar

 1 Tlb lemon juice

1. Preheat oven to 350˚ Grease and flour 8 X 4 inch loaf pan.
2. Rinse blueberries with cold water and drain
3. For Loaf, empty muffin mix into medium bowl. Add poppy seeds; stir to combine and break up any lumps. Add egg and berries and lemon peel. Pour into pan. Sprinkle topping from package over batter. Bake at 350˚. For 57 – 62 minutes or until toothpick comes out clean. Cool in pan 10 minutes. Loosen loaf from pan. Lay foil over the top when removing to keep topping intact. Invert onto cooling rack.  Turn right side up. Cool completely.
4. For drizzle, combine powdered sugar and lemon juice in small bowl Stir until smooth. Drizzle over loaf.