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.
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
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.