Lemon Blueberry Bread

1. 1

   Heat oven to 350u00b0F. Lightly grease a 9x5 inch loaf pan with nonstick cooking spray and set aside.

2. 2

   Drain and rinse blueberries (included) in cold water. Set aside.

3. 3

   In a large bowl, combine muffin miix, water, vegetable oil, and eggs until blended. Gently stir in blueberries, lemon zest, and lemon juice.

4. 4

   Spread batter into prepared loaf pan. Bake for 48-52 minutes, or until toothpick inserted into center comes out clean. Cool for 10 minutes in pan and then remove to a wire rack to cool completely.

5. 5

   To make the lemon glaze, in a small bowl, whisk powdered sugar and lemon juice until smooth. If mixture is too thin, add about 1 tablespoon more of powdered sugar and whisk to combine. If the glaze is too thick, add 1/2 tablespoon more of lemon juice until it reaches your desired consistency. Glaze should be thin enough to spread, but thick enough to cover as a glaze.

6. 6

   Drizzle or spread glaze onto cooled bread and let set until slightly hardened, about 10-15 minutes. Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.