Lemon Blueberry Bread

•Calories 164 •Fat 4g •Saturated Fat 2g •Cholesterol 37mg •Sodium 200mg •Carbohydrate 28g •Fiber 1g •Sugars 20g •Protein 3g

Lemon Blueberry Bread

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  • Prep Time


  • Total Time


  • Servings



  • 1

    8 ounce reduced fat cream cheese

  • 1⅓

    cup sugar, divided

  • 2


  • 1

    tablespoon lemon extract

  • cups reduced fat baking mix

  • 1

    tablespoon grated lemon rind

  • cups blueberries

  • cup lemon juice


Preheat oven to 350. Coat 9x5x3 nonstick loaf pan with nonstick cooking spray In large mixing bowl, mix together cream cheese and 1 cup sugar until light and fluffy. Beat in eggs and lemon extract. 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 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. Heat until sugar is dissolved. Pour evenly over top of bread. Cool and slice. Note: if using frozen blueberries do not thaw before using or the blueberries turn too mushy.


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