Preheat your oven to 350 degrees Fahrenheit. This is crucial as it ensures even cooking. When the oven is warm, the bread will rise beautifully, creating that perfect texture.
In a medium-sized mixing bowl, combine the Blueberry Muffin Mix (set the blueberries aside) with the whole milk, eggs, and lemon juice. Using a fork, mix until everything is just combined. You don’t want to overmix; a few lumps are perfectly fine.
Next, drain, rinse, and dry the can of blueberries from the box of muffin mix. This step is important because it prevents excess moisture from making the batter too wet. Slowly fold the blueberries into the batter, being careful not to crush them.
Line a 1.6 qt. glass loaf pan with parchment paper. This will make it easier to remove the bread once it’s done baking. Pour the batter into the prepared pan, smoothing the top gently.
Now, it’s time to bake! Place the loaf pan in your preheated oven and bake for 40 minutes or until the center is set. You can check for doneness by inserting a toothpick—if it comes out clean, the bread is ready.
Once baked, let the bread cool in the pan for 30 minutes. This step allows the bread to firm up, making it easier to remove from the pan.
After 30 minutes, carefully lift the parchment paper to remove the bread from the pan. Set it on a cooling rack to cool completely. This helps prevent the bottom from getting soggy.
While the bread cools, prepare the glaze. In a small bowl, combine the powdered sugar and lemon juice. Stir until it reaches a smooth consistency.
Drizzle the glaze over the cooled bread. Feel free to be generous! If you like, garnish with some lemon zest for an extra touch of flavor and presentation.
Let the glaze set for about 10 to 15 minutes before slicing. This gives the glaze time to harden slightly so it won’t drip too much when you cut into the bread.
