Lemon Blueberry Bread

Heat oven to 350ºF. Lightly grease a 9×5 inch loaf pan with nonstick cooking spray and set aside.

Drain and rinse blueberries (included) in cold water. Set aside.

In a large bowl, combine muffin miix, water, vegetable oil, and eggs until blended. Gently stir in blueberries, lemon zest, and lemon juice.

Spread batter into prepared loaf pan. Bake for 48–52 minutes, or until toothpick inserted into center comes out clean. Cool for 10 minutes in pan and then remove to a wire rack to cool completely.

To make the lemon glaze, in a small bowl, whisk powdered sugar and lemon juice until smooth. If mixture is too thin, add about 1 tablespoon more of powdered sugar and whisk to combine. If the glaze is too thick, add 1/2 tablespoon more of lemon juice until it reaches your desired consistency. Glaze should be thin enough to spread, but thick enough to cover as a glaze.

Drizzle or spread glaze onto cooled bread and let set until slightly hardened, about 10–15 minutes. Enjoy!