Lemon Blueberry Bread

This simple lemon blueberry quick bread is fantastic as a dessert, snack or breakfast treat. The loaf is moist and dense and the homemade glaze puts it over the top.

Jump to Recipe Print Recipe

5 from 1 vote

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 glaze — everything a quick bread should be. Best of all, it’s bursting with the fresh flavors of blueberry and citrus. 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 as well. 

EVEN MORE QUICK BREAD RECIPES
Chocolate Zucchini Bread | Zucchini Bread

Lemon Blueberry Bread Ingredients

For the loaf:

• 1 package white cake mix
• ¾ cup water
• 3 egg whites
• 1 Tablespoon oil
• 1 package (85 g) Lemon Jell-O, divided
• 1 cup blueberries
• 8 oz 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

How to Make Lemon Blueberry Bread

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 and set aside.

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

STEP THREE: Grease a 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 degrees 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 icing:

Put 1 ¼ 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.

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?

More Recipes to Try

• Beer Bread
• Chocolate Pudding Cake
• Pumpkin Banana Bread
• Banana Pudding Cake
• Oreo Pie
• Lemon Lush

Lemon Blueberry Bread

This simple lemon blueberry quick bread is fantastic as a dessert, snack or breakfast treat. The loaf is moist and dense and the homemade glaze puts it over the top.

5 from 1 vote

Print Pin Rate

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

Servings: 8

Calories: 750kcal

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 oz 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 degrees.
• 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

Nutrition

Calories: 750kcal

Tried this recipe?Follow me on Pinterest @spaceshipslb