Citrus Blueberry Loaf with Meyer Lemon Glaze {quick and easy version!}

Kim

Krusteaz provided me with complimentary product to help facilitate this post. No other compensation was received. All opinions are my own.

I don’t know about where you are, but Spring was here. It was awesome! And then it left….but hopefully by the weekend it will be back. (Fingers crossed!) The warmer temperatures and amazing sunshine really put me in the mood for everything citrus! Lemon, lime, orange…you name it, and I’ve probably pinned it in the past couple of weeks. The only problem with having a huge list of things on my “to bake” list is finding the time to actually make them. The kids have had sports, then they got sick with all the pollen and stuff floating around, my little guy’s asthma acted up…the list goes on. SO, enter the quick and easy recipes that I love so much – like this one!

This bread starts with a mix and has a hint of citrus from lemon and orange zest. Then it is topped with a glaze made with Meyer lemons that really gives it a pop of sweet lemon flavor that makes your taste buds do a happy dance!
Glaze is good. Am I right, or am I right?
Look at that gorgeous color! Mother Nature may not be screamin’ spring where you are, but this is! It gets the rich yellow color from the eggs, and I used farm fresh eggs (for the first time ever) and was amazed at their vibrant color. If you follow me on you probably saw a pic.

Citrus Blueberry Loaf with Meyer Lemon Glaze

  • 1 package Krusteaz Wild Blueberry Muffin Mix (you will need the pouch of mix and the can of blueberries that comes in the box)
  • 1/3 cup water*
  • 1/3 cup vegetable oil
  • 3 eggs
  • 2 teaspoons finely grated orange zest (I used the zest of one orange and one Meyer lemon)
*I used the juice of my orange, plus enough water to equal 1/3 cup
Meyer Lemon Glaze
  • 1 cup confectioners sugar
  • approx 1 T. Meyer lemon juice
Directions
  1. Preheat oven to 350 degrees.
  2. Lightly grease or spray an 8″ loaf pan with cooking spray.
  3. In a medium bowl, blend together the muffin mix, water, oil, eggs and zest.
  4. Drain and rinse blueberries and gently fold into batter.
  5. Pour batter into loaf pan and bake 45 minutes or until toothpick inserted into center comes out clean.
  6. Cool in pan for about 10 minutes, then place on wire rack.
Glaze – Mix powdered sugar and enough lemon juice to reach desired consistency. Pour over warm cake.
Recipe adapted from
The only thing I would do different is to add some additional fresh or frozen blueberries. You could also skip the glaze or use orange juice in the place of the lemon juice. For more quick and easy recipe ideas, check out the website. They have several recipes using their mixes as a base, which is pretty darn convenient. They even have a special section for ! Next on my list… made with their Country White Bread mix. My kids looovvveee cinnamon rolls!

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Makin’ it Mo’Betta

4 thoughts on “Citrus Blueberry Loaf with Meyer Lemon Glaze {quick and easy version!}”

  1. OM lord you're trying to kill my diet :). Looks super yummy my dear 🙂

    Reply

  2. I love blueberry and orange so it's awesome that you chose Meyer lemons, which are a cross between tangerines and lemons. Thanks, Kim! <3

    Reply

  4. Thanks Alexis! Doesn't dieting suck? I've got to get back to healthier eating….but sugar and carbs are just soooo good :-p

    Reply

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