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Lemon Blueberry Bread

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A piece of cake sitting on top of a wooden cutting board, with Blueberry and Bread
This delicious lemon blueberry quick bread is fantastic as a dessert, snack or breakfast treat. The loaf is moist and dense and the simple glaze puts it over the top.
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This easy recipe produces the perfect loaf of delicious lemon blueberry bread in no time. It’s soft and 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. Serve it for breakfast, dessert or a snack.

Want more amazing quick bread recipes? You’ll love baking this carrot bread and lemon poppy seed bread. We love this pumpkin chocolate chip bread and our blueberry bread as well. We also have lots of blueberry recipes for you to try out. Check out our blueberry cobbler and blueberry cookies.

A piece of cake

EVEN MORE QUICK BREAD RECIPES
Chocolate Zucchini Bread | Zucchini Bread


LEMON BLUEBERRY BREAD INGREDIENTS

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You will need:

For the loaf

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

For the glaze

  • 1¼ to 1½ cup powdered sugar
  • Juice of one lemon
  • Zest of one lemon
  • Remaining powdered lemon Jell-O

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

A plate of food on a table, with Bread and Lemon

STEP ONE: Beat the cake mix, ¾ cup water, egg whites, and oil in a large bowl with mixer until well blended. Add ¼ cup dry Jell-O 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.

PRO TIP: Toss 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.

A plate of food on a table, with Bread and Lemon

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

PRO TIP: Make sure that your cream cheese is at room temperature so that it blends smoothly and doesn’t leave any lumps.

A close up of food, with Bread and Lemon

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

A tray of food on a table, with Bread and Lemon

For the Glaze:

Put 1¼ cup powdered sugar, remaining powdered Jell-O 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.

PRO TIP: 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.

A slice of cake on a table

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, sweet peach iced tea, or our southern strawberry sweet tea on the side.

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 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?

FAQ

Should I use fresh or frozen blueberries in this blueberry lemon bread recipe?

You can use either fresh or frozen berries in this recipe.

Can I use lemon juice from the bottle for this recipe?

You can substitute bottled lemon juice but real lemon juice adds more lemony flavor than the bottled kind will.

Can I freeze blueberry lemon bread?

You can freeze this easy bread recipe for up to three months.

MORE RECIPES TO TRY

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A piece of cake sitting on top of a wooden cutting board, with Blueberry and Bread

Lemon Blueberry Bread

5 from 1 vote
This delicious lemon blueberry quick bread is fantastic as a dessert, snack or breakfast treat. The loaf 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

Ingredients
  

For the lemon blueberry bread:

  • 1 package white cake mix
  • ¾ cup water
  • 3 egg whites
  • 1 tablespoon oil
  • 1 package (85g) Lemon Jell-O divided
  • 1 cup blueberries
  • 8 ounces cream cheese softened
  • ¼ cup sugar
  • 1 egg

For the glaze:

  • 1 ¼ to 1 ½ cup powdered sugar
  • Juice of one lemon
  • Zest of one lemon
  • Remaining powdered lemon Jell-O

Instructions
 

To make the lemon blueberry bread:

  • Heat oven to 350°F.
  • Beat cake mix, ¾ cup water, egg whites and oil in a large bowl with mixer until well blended. Add ¼ cup dry Jell-O powder (reserve the rest of the Jell-O for the icinand 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 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 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.

To make the glaze:

  • Put 1 ¼ cup powdered sugar, remaining powdered Jell-) 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

TIP: Toss 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.
TIP: Make sure that your cream cheese is at room temperature so that it blends smoothly and doesn’t leave any lumps.
TIP: 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: 750kcal
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Proudly Prepared by the Spaceships Kitchen

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  1. Michele o says

    Does this make 1 or 2 loaves? Directions have pan and pans, so I am unsure. Looks delicious, looking forward to trying it!

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