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

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 Instagram 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 Krusteaz
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 Krusteaz website. They have several recipes using their mixes as a base, which is pretty darn convenient. They even have a special section for Easter! Next on my list…Cinnamon Rolls made with their Country White Bread mix. My kids looovvveee cinnamon rolls!

Blueberry Muffins with Lemon Curd filling

Best.Muffins.Ever. I’m not sure why, but I always take the WORST pictures of the BEST food! I would love to have gotten a pic that could convey how scrumptious these were. But….maybe you will take my word on it?!  If you love the combination of blueberries and lemon – these muffins are for you.

First, I was out of eggs (I was trying to use up all my perishable items before moving, & didn’t want to buy more), but not an issue – I just followed this vegan blueberry muffin recipe.  The muffins turned out great…not too dense or crumbly.  However, I used a prepared lemon curd for the filling, so they were definitely not vegan. (The recipe link has a vegan lemon curd recipe too if interested.)

Blueberry Muffins with Lemon Curd Filling 

  • 1-1/3 cups unsweetened almond milk
  • 2 tablespoons of lemon juice
  • 1-1/2 tablespoons of grated lemon zest
  • 2 cups unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2/3 cup granulated sugar
  • 1/3 cup coconut oil (orig.recipe calls for canola or other light tasting oil)
  • 1 teaspoon vanilla extract
  • 1 cup blueberries, fresh or frozen
  • 1 tablespoon unbleached all-purpose flour
  • 2 tablespoons turbinado sugar
  • 1/2 cup prepared lemon curd, chilled 
Preheat oven to 400 degrees F and spray a 12-cup regular muffin pan (or use cupcake liners).
 
In a medium bowl combine milk, lemon juice and lemon zest. Let stand about 5 minutes.
In a large bowl mix together 2 cups of flour, baking powder, baking soda and salt. Whisk sugar, oil and vanilla into milk mixture until well blended.
Add wet mixture to the dry and stir just until blended. In a small bowl, mix the blueberries with the remaining tablespoon of flour to coat, and then fold the blueberries into the batter (flour prevents them from sinking to the bottom).
Divide half the batter evenly among the 12 prepared muffin cups, making a slight well in the center of each. Spoon 2 teaspoons of lemon curd into each well and top with remaining batter. Sprinkle turbinado sugar over the tops of the muffins.
Bake in preheated oven for 20 to 24 minutes or until tops are golden brown and spring back when touched. 
Let cool in pan for 5 minutes, then transfer to a wire rack to cool completely.  Do not try to eat immediately. This will cause serious burning of the tongue from the very hot lemon curd filling.  Not that I know this from personal experience, I’m just sayin’. *ahem*

Verdict – As I have already said….these were the BOMB! Oh so good, and it makes me sad that I am all out of lemon curd.  When my kitchen is in order, I will have to make these again with the homemade vegan lemon curd.

 Now….off to do some unpacking.  Anyone wanna help?!  Especially since my girls just informed me that half the stuff that belongs in the house (my son’s clothes, their bathroom items, etc.) were just found in the storage area above the garage.  Hello?! When it says on the box….’BATHROOM’….WHY would you stick it in the garage?!  Don’t EVEN get me started about my moving experience.  I’m sure I will rant about it in another post 🙂