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Lemon-Blueberry Muffin Bread
Lemon-Blueberry Muffin Bread
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Prep Time:
15 minutes
Total Time:
2 hours 10 minutes
Elevate brunch with this easy loaf bursting with wild blueberry and lemon flavors. Made with Betty Crocker™ mix, topped with lemon glaze in just 15 minutes. Brighten any morning with this elegant treat.
Ingredients:
  • 1 box (16.9 oz) Betty Crocker™ Wild Blueberry Muffin & Quick Bread Mix
  • 1/4 cup butter, melted
  • 1 tablespoon lemon zest
  • 3/4 cup powdered sugar
  • 1 to 2 tablespoons lemon juice
Instructions:
  • Preheat the oven to 375°F. Grease the bottom of an 8x4-inch loaf pan. Drain the blueberries, rinse, and keep them aside.
  • Combine muffin mix, water, melted butter, eggs, and lemon zest in a medium bowl, stirring just until blended (batter will be lumpy). Gently fold in the blueberries, then pour the mixture into the pan.
  • Bake for 33 to 38 minutes until a toothpick inserted in the center comes out clean and the top of the loaf is a deep golden brown. Let cool for 15 minutes, then gently remove the loaf from the pan and transfer it to a cooling rack. Allow it to cool completely, approximately 1 hour.
  • In a small bowl, whisk together powdered sugar and 1 tablespoon of lemon juice until smooth. If the mixture is too thick, stir in additional lemon juice, 1/2 teaspoon at a time, until desired consistency is reached. Spread over the loaf and store loosely covered at room temperature.

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