5.0 from 3 votes
Lemon Blueberry Muffin Bread
Quick and easy lemon blueberry bread that starts with a boxed blueberry muffin mix! Add in lemon juice and zest and top it with a powdered sugar glaze.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 10 slices
Calories: 246 kcal
Course:
Bread
Cuisine:
American
Ingredients
Blueberry Bread Ingredients
- 16.9 ounces Blueberry Muffin Mix (1 box)
- ½ cup whole milk
- ⅓ cup lemon juice
- 2 eggs beaten
- lemon zest optional
Lemon Glaze Ingredients:
- ½ cup powdered sugar
- 2 teaspoons lemon juice
Instructions
- 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.
Cup of Yum
Notes
- How To Store Blueberry Muffin Bread
- How To Store Blueberry Muffin Bread
- What Can You Add To Blueberry Muffin Mix To Make It Better?
- 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.
- 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.
- 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.
Nutrition Information
Calories
246kcal
(12%)
Carbohydrates
41g
(14%)
Protein
5g
(10%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
4g
Trans Fat
1g
Cholesterol
35mg
(12%)
Sodium
409mg
(17%)
Potassium
94mg
(3%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
123IU
(2%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 10slices
Amount Per Serving
Calories 246
% Daily Value*
| Calories | 246kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Cholesterol | 35mg | 12% |
| Sodium | 409mg | 17% |
| Potassium | 94mg | 2% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 123IU | 2% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.