Lemon Blueberry Bread

This delicious lemon blueberry quick bread is moist and dense and the simple glaze puts it over the top.

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This delicious lemon blueberry quick bread is moist and dense and the simple glaze puts it over the top.

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This delicious lemon blueberry bread is an easy recipe that’s soft, moist, and drizzled with an irresistible homemade tart lemon glaze — everything a quick bread should be. Best of all, it’s bursting with fresh juicy blueberries and a bright lemon flavor.

Lemon Blueberry Bread Ingredients

Substitutions and Additions

FRESH VS FROZEN BERRIES: You can use either frozen or fresh blueberries in this lemon blueberry loaf.

LEMON: Fresh lemon zest and fresh lemon juice are the best choices for the glaze but you could also use a few drops of lemon extract in place of both.

How To Make This Lemon Blueberry Bread Recipe

STEP ONE: Beat the cake mix, ¾ cup of water, egg whites, and oil in a large bowl with a mixer until well blended. Add ¼ cup of dry jello powder (reserve the rest of the jello for the icing) and beat on low speed for one minute and then on medium speed for four minutes. Stir in the blueberries with a wooden spoon and set aside.

STEP TWO: In a small bowl, beat the cream cheese, sugar, and egg with a mixer until the wet ingredients are well blended.

STEP THREE: Grease a 9 x 5-inch loaf pan or line with parchment paper. Spread half of the cake batter into the bottom of the pan. Spread the cream cheese mixture evenly on top of the batter. Spread the remaining cake batter on top of the cream cheese layer.

STEP FOUR: Bake at 350°F for one hour or until a cake tester comes out clean. Cool the loaf of bread in the pan for 10 minutes and then remove it from the pan to a cooling rack.

For the Glaze

STEP ONE: Put 1¼ cup powdered sugar, remaining powdered jello, and juice of one lemon into a small bowl and whisk together until smooth. You can add more powdered sugar if needed to get the consistency for a “pourable” glaze.

STEP TWO: Drizzle over the top of the cooled loaf. Garnish with blueberries and lemon zest.

How To Serve

This sweet bread is full of refreshing citrus flavors. Serve a slice of warm bread with a cup of coffee, a cup of tea, or a latte, or choose one of our refreshing cold drinks such as our iced tea, raspberry iced tea, or sweet peach iced tea on the side.

Want more amazing quick bread recipes? You’ll love baking this carrot bread and lemon poppy seed bread.

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Storage

ON THE COUNTER: Any leftovers can be stored in either an airtight container or a Ziploc bag on the counter for 2 to 3 days. 

IN THE FRIDGE: You can store the lemon blueberry bread in the refrigerator for up to 1 week.

IN THE FREEZER: Wrap your bread in plastic wrap and then in aluminum foil and store for up to 3 months.

I hope you’ll enjoy this lemon blueberry bread with your loved ones soon! It’s a great treat to share at breakfast with your family, but you could also wrap up and deliver it to friends or neighbors for a special snack or dessert as well. Not only is it tasty, but it’s absolutely beautiful…we eat with our eyes first, right?

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Lemon Blueberry Bread

5 from 2 votes

This delicious lemon blueberry quick bread is moist and dense and the simple glaze puts it over the top.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

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Ingredients

  

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Lemon Blueberry Bread

• 15.25 ounces white cake mix
• ¾ cup water
• 3 egg whites
• 1 tablespoon oil
• 85 g lemon jello, divided
• 1 cup blueberries
• 8 ounces cream cheese, softened
• ¼ cup sugar
• 1 egg

Glaze

• 1¼ to 1½ cup powdered sugar
• 1 lemon juice
• 1 lemon zest
• remaining powdered lemon jello

Instructions

 

Lemon Blueberry Bread

• Heat oven to 350°F.
• Beat the cake mix, ¾ cup water, egg whites, and oil in a large bowl with a mixer until well blended. Add ¼ cup dry jello powder (reserve the rest of the jello for the icing) and beat on low speed for one minute and then on medium speed for four minutes. Stir in the blueberries and set aside.
• In a small bowl, beat the cream cheese, sugar, and egg with mixer until well blended.
• Grease a loaf pan or line with parchment paper. Spread one half of the cake batter into the bottom of the loaf pan. Spread the cream cheese mixture evenly on top of the batter. Spread the remaining cake batter on top of the cream cheese layer.
• Bake for one hour or until a cake tester comes out clean. Cool the loaf in the pan for 10 minutes and then remove from pan.

Glaze

• Put 1¼ cup powdered sugar, remaining powdered jello and juice of one lemon into a small bowl and whisk together until smooth. You can add more powdered sugar if needed to get the consistency for a pourable glaze. Drizzle over the top of the cooled loaf. Garnish with blueberries and lemon zest.

Video

Notes

• Toss the blueberries with a tablespoon of flour. Coating the blueberries in flour will help keep them suspended in the bread while baking, so you will have a nice distribution throughout.
• Make sure that your cream cheese is at room temperature so that it blends smoothly and doesn’t leave any lumps.
• Place bread on a wire rack before pouring the glaze on top of the bread so that any excess glaze will run through the rack rather than leaving a puddle around the bottom of the bread.

Nutrition

Calories: 237kcal | Carbohydrates: 30g | Protein: 4g | Fat: 12g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 119mg | Potassium: 79mg | Fiber: 1g | Sugar: 28g | Vitamin A: 420IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 1mg

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