This juicy, sweet, moist lemon blueberry bread is a classic family favorite, served fresh-baked from the oven and drizzled with an irresistible homemade glaze. This bright, soft, loaf is full of satisfying citrus flavor. It’s so quick and easy to mix from scratch and is ready to bake in minutes. You’ll declare this traditional Southern lemon blueberry bread recipe the best!
Want more amazing simple recipes for your family? This monkey bread would be perfect! Banana bread pudding is another regularly requested treat. If quick bread is your thing, you’ll love baking this carrot bread, chocolate zucchini bread, and lemon poppyseed bread. We love this pumpkin chocolate chip bread as well.
Lemon Blueberry Bread
This easy and quick recipe produces a perfect loaf of delicious lemon blueberry bread in no time. It’s soft and moist, everything a loaf of fresh bread should be. I love how fast and simple it is to bake — just measure a few ingredients, mix, and bake.
When it’s done, you’ll be rewarded with a bright, satisfying loaf of bread that is bursting with fresh, juicy flavors of blueberry and citrus. A thick slice of this lemon blueberry bread is sure to be the perfect sweet treat.
Not only is it tasty, but it’s also absolutely beautiful… we eat with our eyes first, right?
Ready to get started with this homemade classic? Of course, you are!
I love how versatile this recipe is. You could serve it as part of breakfast or brunch, as a snack, or even as a dessert. It’s the perfect ending to any meal.
To make this traditional, Southern favorite from scratch you’ll only need to gather a loaf pan plus a few ingredients I’m sure you’ll have on hand.
You’ll be ready to enjoy in no time!
Lemon Blueberry Bread Ingredients
For the lemon blueberry bread:
- 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
Begin by heating your oven to 350 degrees.
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.
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 pan. Spread the cream cheese mixture evenly on top of the batter. Spread remaining cake batter on top of the cream cheese layer.
How Long to Bake Lemon Blueberry Bread
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 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.
Is your mouth watering? I could the entire loaf by myself it’s so delicious.
It’s a great treat to share with your family, but you could also wrap up and deliver to friends or neighbors for a special snack or dessert as well. I hope you’ll enjoy this lemon blueberry bread with your loved ones soon!
More Recipes to Try
- Easy Beer Bread Recipe
- Best Ever Zucchini Bread
- Chocolate Pudding Cake
- Pumpkin Banana Bread
- Orange Monkey Bread
- Coconut Bread Pudding
- Banana Pudding Cake
- Oreo Pie
- Lemon Lush
Lemon Blueberry Bread
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.
Oh my this is my new favorite bread!!! It is so delicious. You cannot miss out on this!
Does this make 1 or 2 loaves? Directions have pan and pans, so I am unsure. Looks delicious, looking forward to trying it!
It’s one loaf! Enjoy 🙂