Monday, July 8, 2013

Lemon Blueberry Bread

This past weekend I had a houseguest and a busy schedule. I was looking for a yummy quick bread with a shortcut. This Lemon Blueberry Bread was just the answer. It became more moist after a couple of days and the lemon flavor intensified. Lemon and blueberry is a delicious flavor combination and this Lemon Blueberry Bread was a hit! Give it a try while blueberries are in season and plentiful!

Lemon Blueberry Bread

1 (8 oz.) pkg reduced fat cream cheese ( or regular)
1⅓ cup sugar, divided
2 eggs
1 tablespoon lemon extract
cups Bisquick
1 tablespoon grated lemon rind
cups blueberries
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. 

1 comment :

  1. Yummy sounding. I appreciate your comments like "lemon flavor intensified" after a couple of days. I've noticed that too with some desserts. Glad you had an enjoyable weekend with your houseguest.

    This will be another one I need to try out soon as the blueberries are coming in on my bushes.