Lemon Blueberry Bread with Honey Glaze

by Andi Schrishuhn on October 11, 2015
Andi Schrishuhn
Overall Rating: 4.5/5 | Kids Rating: 2/5


A moist and tender bread, full of flavor.

Serves: 10

Prep Time: 15 min

Cook Time: 50 min

Total Time: 65 min

Total Time:
Prep Time:
Cook Time:
65 min
15 min
50 min
* Adjusting the servings on a recipe adjusts only the first measurement for each ingredient, and does not adjust any measurements in the directions.


  • 1/3 c. Butter, melted
  • 1 c. Cane Sugar
  • 2 tbsp. Classic Lemonade (Seasonal) Mixed with 1 Tbsp water
  • 4 tbsp. THRIVE Scrambled Egg MixTHRIVE Scrambled Egg Mix Mixed with 6 Tbsp water
  • 2/3 c. THRIVE Sour Cream PowderTHRIVE Sour Cream Powder Mixed with 1 1/2 ounces water and set aside.
  • 1 1/2 c. White Flour (All Purpose Unbleached Flour)
  • 1 tsp. Baking Powder
  • 1/2 tsp. Iodized Salt
  • 1 c. THRIVE Blueberries - Freeze DriedTHRIVE Blueberries - Freeze Dried Reconstituted.
  • 3 tbsp. THRIVE Honey CrystalsTHRIVE Honey Crystals Mixed with 1 tsp water, set aside until crystals are dissolved.
  • 3/4 c. Powdered Sugar

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  1. Preheat oven to 375.
  2. Mix together butter, sugar, reconstituted lemonade and scrambled egg mixes.
  3. Mix flour, baking powder and salt.
  4. Alternately fold in flour mixture and sour cream to butter mixture.
  5. Drain blueberries and fold into batter.
  6. Pour into a well greased 8 x 4 loaf pan. Bake at 375 for 20 minutes. Reduce temperature to 350 and bake for 20 to 30 minutes or until a toothpick comes out clean.
  7. Let cool in pan for 10 minutes. Remove bread to a plate. Combine honey and powdered sugar. Pour glaze over bread. Once cool, slice and enjoy!