Lemon Blueberry Bread

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

Jump to Recipe

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Servings8

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

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Lemon blueberry bread is a mouthwatering treat that bursts with flavors in every bite. The combination of tart lemon and sweet blueberries creates a perfect balance of sweetness and tanginess.

The bread has a soft, moist texture with a golden crust that adds a satisfying crunch to each slice.

You’ll need:

For The Loaf:

• 1 package of white cake mix
• ¾ cup of water
• 3 egg whites
• 1 tablespoon of oil
• 1 package (85 grams) of lemon Jell-O, divided into ¼ cup and the remainder
• 8 ounces of cream cheese, softened
• ¼ cup of sugar
• 1 egg
• 1 cup of blueberries

For The Glaze:

• 1¼ to 1½ cups of powdered sugar
• Juice of one lemon
• Zest of one lemon
• Remaining powdered lemon Jello

Substitutions And Additions

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

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.

BLUEBERRIES: While blueberries are the star of this recipe, you can experiment with other berries as well. Raspberries, blackberries, or a combination of different berries can be used instead of blueberries to create a delightful mixed berry bread.

VANILLA EXTRACT: If you’re looking for a different flavor profile, consider using almond extract instead of vanilla. The nutty aroma and taste of almond extract can add a delightful twist to the bread.

NUTS: To add a delightful crunch and nutty flavor, you can include chopped nuts like walnuts or pecans in the batter. Simply fold them in along with the blueberries for an extra dimension of taste and texture.

GLAZE: While the recipe calls for a simple lemon glaze, you can get creative with different glaze flavors. Consider using orange juice and zest for an orange-blueberry combination or even a drizzle of melted white chocolate for an indulgent twist.

How To Make This Lemon Blueberry Bread Recipe

Follow our easy, step-by-step directions to making the batter for this moist bread. Bake and top with the sweet glaze before enjoying it.

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 Jell-O 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 it 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 cups powdered sugar, the remaining powdered Jell-O, and the 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 Lemon Blueberry Bread With Cake Mix

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.

If you’re feeling adventurous, why not set out a platter of fresh berries to complement the juicy blueberries already baked into the bread?

Or, if you’re looking for something a bit more substantial, try a dollop of creamy Greek yogurt or a decadent scoop of vanilla ice cream.

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

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Storing This Lemon Blueberry Quick Bread

Whether you have leftovers or want to make this recipe ahead of time, proper storage is key to maintaining its freshness and flavor.

MAKE AHEAD: If you want to get a head start on your baking or plan to serve the lemon blueberry bread later, you can easily make it ahead of time. Once the bread has completely cooled, tightly wrap it in plastic wrap or aluminum foil to keep it fresh.

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 loaf cake in the refrigerator for up to 1 week.

IN THE FREEZER: Wrap your blueberry and lemon loaf 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 it 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 bread is moist and dense and the simple glaze puts it over the top.

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes 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 grams lemon jello, divided into ¼ cup and the remainder
• 8 ounces cream cheese, softened
• ¼ cup sugar
• 1 egg
• 1 cup blueberries

Glaze

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

Instructions

 

Lemon Blueberry Bread

• Preheat the 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 it from the pan.

Glaze

• Put 1¼ cups powdered sugar, the remaining powdered jello, and the 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.

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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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