Blueberry Poppy Seed Coffeecake with Lemon Sauce

Coffeecake:

• 1 pkg Duncan Hines® 100% Whole Grain Blueberry Streusel Muffin Mix
• 1 large eggs
• 1/2 tsp baking powder
• 2/3 cup water
• 2 tbsp poppy seeds
• 1/2 tsp ground cinnamon

Lemon Sauce:

• 1 cup granulated sugar
• 1/2 cup (1 1/2 sticks) butter or margarine
• 1/4 cup water
• 3 tbsp lemon juice
• 1 large egg
• 1 tsp grated lemon peel
• lemon slices

1. Preheat oven to 400 ºF. Grease 8 or 9-inch square pan.
2. Rinse blueberries from mix with cold water and drain.
3. 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 into small bowl. Sprinkle over batter.
5. Bake 28 to 32 minutes or until toothpick inserted into center comes out clean.
6. 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.