Lemon Blueberry Muffin Bread
Lemon Blueberry Muffin Bread
10 minutes
60 minutes
Here at Miss Jones, we’re big fans of sweet and fruity bread and this lemon blueberry muffin bread is a perfect example. It’s light and fluffy, bursting with fresh blueberries, and topped with a lemony glaze.
Because this recipe uses our Organic Vanilla Cake Mix, it’s super easy to prepare and has that from-scratch taste. Enjoy a slice or two with your morning coffee or as a sweet afternoon snack.
We're fans of sweet and fruity bread and this lemon blueberry muffin bread is perfect. It’s light, fluffy with blueberries, and topped with a lemony glaze.
Looking for more fruity desserts? Check out our Marbled Strawberry Buttermilk Donuts, Stone Fruit Shortcake, and Easy Summer Mini Fruit Tarts.
Ingredients
- 1 box Miss Jones Organic Vanilla Cake Mix
- ½ cup melted butter
- ¼ cup milk
- 3 large eggs
- 6 tablespoons lemon juice
- 1 cup fresh blueberries
- 2 ½ cups powdered sugar
- 3 Tbsp lemon juice
- ¼ cup pre-made granola
Directions
- Heat oven to 350F and grease a 9×5 in loaf pan.
- Combine cake mix, butter, eggs, six Tbsp lemon juice and milk with an electric mixer. Beat for 2 minutes. Fold in blueberries and pour into prepared loaf pan.
- Bake for 1 hour, or until toothpick inserted into center comes out clean. Cool in pans for 20 minutes before removing from pan to cool completely.
- To make the glaze, whisk powdered sugar and three Tbsp lemon juice together in a bowl, until smooth. Drizzle over loaves and sprinkle granola on top. Enjoy!
Leave a comment