Blueberry Bread Ingredients
16.9 ounces Blueberry Muffin Mix (1 box)½ cup whole milk⅓ cup lemon juice2 eggs beatenLemon zest optional
Lemon Glaze Ingredients:
½ cup powdered sugar2 teaspoons lemon juice
Preheat the oven to 350 degrees Fahrenheit.
In a medium size mixing bowl, with a fork, mix together 1 box of blueberry muffin mix (set the blueberries aside), milk, eggs, and lemon juice.
Drain, rinse, and dry the can of blueberries from the box of muffin mix and slowly add them to the batter.
Line a 1.6 qt. glass loaf pan with parchment paper and pour the batter into the prepared pan.
Bake for 40 minutes or until the center is set.
Let the bread cool in the pan for 30 minutes. After 30 minutes, lift the parchment paper from the pan and set on a cooling rack.
Make the glaze by combining the powdered sugar and lemon juice. Stir until smooth.
Drizzle glaze over the bread, garnish with lemon zest (optional), and let cool for another 10-15 minutes.
Room temperature: Wrap the cooled loaf with plastic wrap and it will keep well for two days.
Refrigerator: Or, store it in the refrigerator and it will keep for a few days longer. Just make sure it’s tightly wrapped because it can dry out when it’s chilled.
Freezer: Wrap the loaf in a few layers of plastic wrap and place it in a freezer bag. You can freeze blueberry bread for up to two months. Or, you can freeze individually wrapped slices to enjoy whenever you want a quick breakfast or snack.
What Can You Add To Blueberry Muffin Mix To Make It Better?Milk: I like to use whole milk because it has more fat – this adds flavor and moisture!Lemon juice: Adding this enhances the flavor and also adds a nice fresh lemon flavor.More berries: You can add more fresh or frozen berries to the batter if you like. Add up to a cup more! You can do more blueberries or other berries that you like.
Calories: 246kcal (12%), Carbohydrates: 41g (14%), Protein: 5g (10%), Fat: 7g (11%), Saturated Fat: 2g (13%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 35mg (12%), Sodium: 409mg (18%), Potassium: 94mg (3%), Fiber: 3g (13%), Sugar: 16g (18%), Vitamin A: 123IU (2%), Vitamin C: 4mg (5%), Calcium: 48mg (5%), Iron: 1mg (6%)
Lemon Blueberry Muffin Bread
This Lemon Blueberry Muffin bread is so easy to make whenever you are craving a slice. It starts with a box mix and with a few additional ingredients it becomes a delicious blueberry bread with lemon flavor and a powdered sugar glaze! We love this easy blueberry bread for breakfast with a latte or as…
READ: Lemon Blueberry Muffin Bread