Heat oven to 350°F. Grease bottom only of 9x5-inch loaf pan with shortening or baking spray with flour. Place cereal in resealable food-storage plastic bag; seal bag and crush with rolling pin or meat mallet (or crush in food processor).
In large bowl, stir together cereal, water, orange peel and orange juice; let stand 10 minutes.
Stir in remaining ingredients except blueberries. Gently stir in blueberries. Spread batter in pan.
Bake 55 to 65 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaf; remove from pan to cooling rack. Cool completely, about 2 hours.
In small bowl, mix all vanilla glaze ingredients until smooth and thin enough to drizzle. Drizzle over top of bread.