Quick Blueberry Lemon Bread

Blueberry Lemon Bread16.57.09An easy to make quick bread with a luscious lemon flavor and blueberries that tastes like you’re eating a piece of summer cake. If you need a gift, this recipe makes quite a delicious statement. Holly Clegg, who shared this from her best-selling Too Hot in the Kitchen cookbook, considers this quick fix a personal favorite.

  • 1 (8-oz) pkg reduced fat cream cheese
  • 1 1/3 cups sugar, divided
  • 2 eggs
  • 1 Tbsp. lemon extract
  • 1 1/2 cups biscuit baking mix
  • 1 Tbsp. grated lemon rind
  • 1 1/2  cups fresh blueberries
  • 1/3 cup lemon juice

Preheat oven 350°F. Coat a 9x5x3-inch loaf pan with nonstick cooking spray.
In large mixing bowl, mix together cream cheese and 1 cup sugar until light and fluffy. Beat in the eggs and lemon extract. Stir in baking mix and lemon rind just until blended. Carefully stir in blueberries. Bake 50-60 minutes or until toothpick inserted comes out clean. Immediately poke holes in 1-inch intervals on top of bread with toothpick. In microwave save dish, combine remaining 1/3 cup sugar and lemon juice, heating until sugar is dissolved. Pour evenly over top of bread. Cool and slice.
Makes 16 servings

Terrific Tidbit: If using frozen blueberries, do not thaw before using, or the blueberries turn to mushy.

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