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Blueberry Bread-using box mix
such a delicious breakfast bread served as is or toasted and buttered and loaded with blueberries that pop in your mouth
Course: Breakfast, Dessert, Snack
Cuisine: American
Keyword: blueberry, bread, breakfast, lemon
Author: maura
Ingredients
For the batter:
  • I use a box of Krusteaz blueberry muffin mix.
  • Omit the blueberries that come with the package.
  • I used about 1/2 cup frozen blueberries that I sprinkle with just enough flour to coat lightly. You can add more if you like.
  • I also use slightly less oil than the package recommends.
  • Prepare according to package instructions adding the blueberries covered with the flour as the last ingredient stirring gently to combine
Preparing the streusel:
  • 1/4 cup light brown sugar packed
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons ground cinnamon
  • 1/4 teaspoon kosher salt
  • 3 tablespoons cold unsalted butter cut into pieces
  • 3/4 cup chopped walnuts optional
Preparing the syrup:
  • 1/2 cup freshly squeezed lemon juice
  • 1/3 cup granulated sugar
  • Combine the 1/2 cup lemon juice with the granulated sugar in a small saucepan and heat over medium heat for a couple minutes just until sugar has diluted.
Preparing the glaze:
  • 2 tablespoons freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 2/3 cup confectioners' sugar
  • In a small mixing bowl combine the 2 tablespoons lemon juice with the vanilla and confectioners’ sugar until thoroughly mixed.
Instructions
Directions for cooking and applying the syrup and the glaze:
  1. Preheat the oven to 350°F. Butter the sides and bottom of a loaf pan and lightly coat with all-purpose flour. Shake out any extra flour.
  2. Pour 1/2 the batter into the prepared mold.
  3. Add the streusal evenly to edges of pan.
  4. Cover with second half of batter spreading evenly over the struesal layer to reach the edges of the pan.
  5. Bake in the oven about 50-70 minutes, or until the pound cake is golden brown on top, and a toothpick comes out clean.
  6. Remove from the oven. Let cool for at least 10 minutes.
  7. Run the tip of a knife around the edges of the pound cake. Invert onto a wire rack with parchment paper or foil underneath.
  8. With a toothpick, poke holes all over its surface, going as deep as the toothpick will go. Pour the entire lemon syrup evenly over the pound cake. Let it sit for 30 minutes.
Putting on the lemon glaze:
  1. With a tablespoon, add one tablespoon at a time over the pound cake and rub it gently with the back of the spoon to spread it over the top. Let some of the extra glaze slide down the sides, as it will give it a pretty glazed look. Let the glaze dry for at least 10 minutes. Enjoy!
  2. Cover the pound cake, so it will remain moist, if there is any left over!