Quick Lemon Blueberry Bread
This luscious lemon moist blueberry bread is my “go to” easy favorite. In fact, close your eyes and you’ll think you are eating cake. One of my very favorite Bisquick bread recipes is this Lemon Blueberry Bread recipe so you must give it a try! Blueberries good in recipes!
Servings
16servings
Servings
16servings
Ingredients
  • 1(8-ounce) package reduced-fat cream cheese
  • 1 1/3cups sugardivided
  • 2 eggs
  • 1tablespoon lemon extract
  • 1 1/2cups reduced-fat or regular biscuit baking mix
  • 1tablespoon grated lemon rind
  • 1 1/2cups blueberries
  • 1/3cup lemon juice
Instructions
  1. Preheat oven 350°F. Coat 9x5x3-inch nonstick loaf pan with nonstick cooking spray.

  2. In large mixing bowl, mix together cream cheese and 1 cup sugar until light and fluffy. Beat in eggs and lemon extract.

  3. Stir in baking mix and lemon rind just until blended. Carefully stir in blueberries. Transfer batter to prepared pan. Bake 50-60 minutes or until toothpick inserted comes out clean.

  4. Immediately poke holes in 1-inch intervals on top of bread with toothpick. In microwave-safe dish, combine remaining 1/3 cup sugar and lemon juice and heat until sugar is dissolved. Pour evenly over top of bread. Cool and slice.
Recipe Notes

Per Serving: Calories 164 Calories from fat 24% Fat 4g Saturated Fat 2g Cholesterol 37mg Sodium 200mg Carbohydrate 28g Dietary Fiber 1g Sugars 20g Protein 3g Dietary Exchanges: 2 other carbohydrate, 1 fat

Spicy Advice: You can use frozen blueberries but do not thaw before using because they will turn mushy.