Quick Lemon Blueberry Bread

Holly Clegg
  • Yield: 16 servings


1-- (8-ounce) package reduced-fat cream cheese
1 1/3cups sugar, divided
2-- eggs
1tablespoon lemon extract
1 1/2cups reduced-fat or regular baking mix
1tablespoon grated lemon rind
1 1/2cups blueberries
1/3cup lemon juice


  1. Preheat oven 350F. Coat 9 x 5 x 3-inch nonstick loaf pan with nonstick cooking spray.
  2. In large mixing bowl, mix together cream cheese and 1 cup sugar until light and fluffy. Beat in eggs and lemon extract.
  3. Stir in baking mix and lemon rind just until blended. Carefully stir in blueberries. Transfer batter to prepared pan. Bake 50 to 60 minutes or until toothpick inserted comes out clean.
  4. 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, heating until sugar is dissolved. Pour evenly over top of bread. Cool and slice.
Tip: If using frozen blueberries, do not thaw before using, or the blueberries turn too mushy.
Recipe reprinted with permission from Holly Clegg’s Too Hot in the Kitchen: Secrets to Sizzle at Any Age.

Nutritional Info *per serving

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