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 Time10

Cook Time1

Total Time1 10

Course: Bread

Cuisine: American

Keyword: Lemon Blueberry Bread, Lemon Blueberry Bread Recipe

Servings:

Calories: 470kcal

15.25 ounces white cake mix (we used Duncan Himes Perfectly Moist Classic White cake mix)
¾ cup water
3 egg whites
1 tablespoon oil
85 grams lemon jello, divided into ¼ cup and the remainder
1 egg

Preheat the oven to 350 degrees.
Grease a 9 x 5-inch loaf pan or line with parchment paper. Spread half of the cake batter into the bottom of the pan.
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 jello 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.
In a small bowl, beat the cream cheese, sugar, and egg with a mixer until the wet ingredients are well blended.
Spread the cream cheese mixture evenly on top of the batter. Spread the remaining cake batter on top of the cream cheese layer.
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.

Whisk together the 1¼ cups powdered sugar, the remaining powdered Jell-O, and the juice of one lemon until smooth. Add the heavy cream, 1 tablespoon at a time, stirring well after each addition until the glaze reaches your desired consistency. If needed, stir in up to 1 teaspoon of additional lemon juice to thin the glaze until it’s easily pourable.
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.