Lemon Blueberry Bread with Lemon Glaze
A delightful lemon blueberry bread topped with a tangy lemon glaze. Perfect for breakfast, brunch, or a sweet treat any time of day!
Ingredients
Bread Ingredients
- 1 box lemon cake mix
- 3.4 oz. instant lemon pudding mix
- 4 large eggs
- 1 cup Greek yogurt or sour cream
- 1/4 cup vegetable or canola oil
- 2 cups fresh blueberries
Glaze Ingredients
- 1/4 cup fresh lemon juice
- 1 tsp. fresh lemon zest
- 3 tbsp. butter (melted)
- 1 tsp. vanilla extract
- 2 - 3 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a loaf pan.
- In a large bowl, combine cake mix, pudding mix, eggs, yogurt, and oil. Mix well.
- Gently fold in blueberries, lemon juice, and lemon zest.
- Pour batter into the prepared loaf pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the glaze, whisk together melted butter, vanilla extract, and powdered sugar until smooth. Add more powdered sugar or lemon juice to reach desired consistency.
- Drizzle glaze over the cooled bread. Slice and serve.
Notes
For a richer flavor, use brown butter in the glaze. Store leftover bread in an airtight container at room temperature.
Nutrition
Calories: 250kcal | Carbohydrates: 35g | Protein: 3g | Fat: 12g | Sodium: 200mg