cup (1 stick) butter or margarine, cut into pieces
1/4
cup water
3
tablespoons lemon juice
1
egg, lightly beaten
1
teaspoon grated lemon peel
Lemon slices for garnish
1. Preheat oven to 400°F. Grease 8- or 9-inch square pan.
2. Rinse blueberries from Mix with cold water and drain.
3. For coffeecake, combine muffin mix and baking powder in medium bowl. Break up any lumps; stir to blend. Add 1 egg and 2/3 cup water. Fold in blueberries and poppy seeds. Spread into prepared pan.
4. Combine cinnamon and contents of topping packet from mix in small bowl. Sprinkle over batter. Bake 25 to 28 minutes or until toothpick inserted in center comes out clean.
5. For lemon sauce, combine sugar, butter, 1/4 cup water, lemon juice, 1 beaten egg and lemon peel in saucepan. Cook on medium heat, stirring constantly, until thickened. Serve warm with slices of coffeecake. Garnish with lemon slices, if desired.
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