85gramslemon jello,divided into ¼ cup and the remainder
1¼ to 1½cupspowdered sugar
remaining powdered lemon jello
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.
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.
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.