Beat cake mix, ¾ cup water, egg whites and oil in large bowl with mixer until well blended. Add ¼ cup dry Jell-O powder and beat on low speed for one minute and then on medium speed for four minutes. Stir in the blueberries and set aside.
In a small bowl beat cream cheese, sugar and egg with mixer until well blended.
Grease loaf pan or line with parchment paper. Spread one half of the cake batter into the bottom of the loaf pan. Spread half of the cream cheese mixture evenly over the cake batter. Spread remaining cake batter onto the top of the cream cheese mixture. Bake for 1 hour or until cake tester comes out clean. Cool the bread in the pan for 10 minutes and then remove from pan.
To make the icing:
Put 1 ¼ cup powdered sugar and the rest of the icing ingredients into a small bowl and stir together until smooth. You can add more powdered sugar if needed to get the consistency for pourable glaze. Drizzle over the top of the cooled loaf of bread. You can even save some icing to drizzle over individual slices when served!
Tip 1: Performing the cake test is important for knowing when your bread is finished baking. To do this, you will check your bread after 45 minutes of baking by putting a toothpick or skewer directly in the middle.If the stick comes out clean, with no gooey batter on it, your bread is cooked all the way through.Tip 2: You can use a store-bought icing or glaze, but I really prefer the homemade version and I find it super easy to make! Plus, it keeps you busy during the impatient moments of waiting for the bread to cook and cool.Tip 3: Using a cake mix in this recipe is my secret weapon! I have seen other recipes that call for making the cake from scratch. While this is definitely an option, I find that using a cake mix makes the flavor even better and the process even easier.