Lemon Blueberry Bread
1 (8 oz.) pkg reduced fat cream cheese ( or regular)
1⅓ cup sugar, divided
1 tablespoon lemon extract
1½ cups Bisquick
1 tablespoon grated lemon rind
1½ cups blueberries
⅓ cup fresh lemon juice
Preheat oven to 350 degrees. Coat 9x5x3 nonstick loaf pan with Pam.
In large mixer bowl, combine cream cheese and 1 cup sugar. Mix until light and fluffy. Beat in eggs and lemon extract. Stir in baking mix and lemon rind just until blended. Fold in blueberries. Transfer batter to prepared pan. Bake 50-60 minutes or until wooden pick inserted in center 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 bread. Cool, remove from pan and slice.