Quick Lemon Blueberry Bread

  • 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. Spray a nonstick loaf pan with cooking spray.
  2. Beat cream cheese and 1 cup sugar until light and fluffy. Add in eggs and lemon extract and continue to beat.
  3. Gently stir baking mix and lemon rind. Carefully stir in blueberries. Fold batter into loaf pan.
  4. Bake 50 to 60 minutes. An inserted toothpick should come out clean.
  5. After removing from oven, poke holes over top of bread in 1 in intervals.
  6. In microwave-safe dish, combine remaining 1/3 cup sugar and lemon juice, heating until sugar is dissolved.
  7. Glaze bread, slice, and serve.
Recipe reprinted with permission from Too Hot in the Kitchen (Holly Clegg, 2010). For more from Holly, follow along at her website, Trim & Terrific

Nutritional Info *per serving

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