Lemon Blueberry Poppyseed Bread

1 pkg. Duncan Hines bakery blueberry muffin mix

3/4 c. water

1/2 c. powdered sugar

2 T. poppy seeds

1 egg

1/2 c. blueberries, rinsed in cold water, drained

1 T. grated lemon peel*

1 T. lemon juice

Preheat oven to 350. Grease and flour 8x4 loaf pan. Combine mix and poppy seeds in bowl. Break up lumps. Add egg and water. Stir until moist, about 50 strikes. Fold in blueberries and lemon peel. Pour into loaf pan. Sprinkle with topping packet from mix. Bake 55-60 minutes. Cool in pan 10 minutes. Turn out and turn upright to cool. Combine powdered sugar and lemon juice. Drizzle over top of cooled loaf. 

*The lemon zest was not called for in the original recipe.