Easy Lemon Blueberry Quick Bread Recipe
Super easy Lemon Blueberry Quick Bread!
This lemon blueberry bread is, in fact, super easy. A big reason for that is because you use a cake mix! Of course, there are a few special additions that make this recipe more flavorful and very moist.
But really, this is a yummy, easy cake in loaf form. And that’s okay. Aren’t most quick breads basically cakes?
That’s right people, only 6 ingredients needed for this treat! Well, then you’ll need two more simple ingredients for the glaze, which really finishes off the bread nicely. Just some powdered sugar and lemon juice. I definitely recommend it.
This recipe immediately reminded me of the cake mix tricks I learned a while back, so I decided to experiment a little bit.
I made one loaf with oil and one with melted butter. There was actually a noticeable difference! I like the melted butter version better. The lemon flavor is more pronounced and the bread is slightly more dense, but still moist. I would not have guessed about the better lemon flavor, but I wasn’t the only one that noticed it!
You can tell from this picture that the batter with the melted butter is thicker than the batter with the oil. Butter is always best, right? Well, like I said, I do prefer the butter in this recipe. But this cake/bread is still great with the oil, so you can use whichever you prefer.
Gently fold in those blueberries. If you over mix, the blueberries may start to streak into your batter and your bread will be more of a gray or greenish color.
The glaze is just a simple mixture of powdered sugar and lemon juice. Hooray!
I even tried it out as a bundt cake. Worked out pretty great. I will admit that the blueberries sink a bit, but for how easy and moist this cake is, it didn’t bother me much. By the way, every time I use this bundt pan I am amazed at how easily the cake just falls right out of the pan. Very nice.
Recipe slighly adapted from Six Sisters Stuff.
More blueberry recipes:
- Blueberry Sour Cream Bars
- Spicy Mango Blueberry Salad
- Blueberry Zucchini Bread
- Honey Lime Fruit Salad or Kebabs
- Blueberry Boy Bait
- Banana Blueberry Muffins
- Lemon Blueberry Yogurt Loaf
- Blueberry Crisp
- Blueberry Muffins
- Fruit and Brownie Kebabs
- Jello Flag Cake
- Blueberry Baked French Toast
- Berry Dutch Baby Pancake
- Red, White, and Blue Salad
- Blueberry Oat Muffins
- Razzleberry Pie Bars
- Chicken Berry Salad
- Yogurt and Fruit Parfaits
More Cake Mix Recipes:
- Cake Mix Banana Bread
- Pumpkin Chocolate Chip Cookies
- Lemon Crinkle Cookies
- Skinny Cake Batter Dip
- Strawberry Yogurt Cake
- Funfetti Cookies
- Caramel Brownies
- Pumpkin Angel Food Cake
- Surprise Cupcakes
- Boston Cream Pie
- Chocolate Cookie Cake
- Pumpkin Pie Cake
- Key Lime Cake
- Fudge Crinkle Cookies
- Lemon Bars
Easy Lemon Blueberry Quick Bread Recipe
Instructions
- Preheat oven to 350°F/175°C. Spray two 9x5 loaf pans with cooking spray.
- In a large bowl, mix together dry cake mix and dry instant pudding mix. Remove 2 tablespoons of this dry mixture and add it to a bowl with the blueberries. Toss to coat and set aside.
- Add the water, eggs, and melted butter (or oil) to the dry mix and combine until incorporated. Gently fold in the coated blueberries. Do not over mix.
- Pour batter into prepared loaf pans and bake for 40-50 minutes or until a toothpick inserted in center comes out clean.
- Let bread cool in pans before serving.
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You can prevent blueberries especially frozen ones) from sinking by shaking them in flour before adding them to the batter.
I’ve tried flouring blueberries and it really doesn’t help.
It would be helpful if the recipe stated what size “white cake mix” was needed. I had a recipe without a picture and only had a one layer cake mix. The bread was editable but not pretty.
Thank you. I’ve added that info the the recipe. 🙂
Could you do this with lemon cake batter instead of the vanilla and the pudding??
I haven’t tried it before, so maybe? But I would keep both the cake mix and pudding mix. You could change up the flavors, for sure though! Hope that helps!
Tasted real good but blueberries, even with them being floured first all fell to the bottom. Next time I’ll try just putting them on top. That’s why the 3 stars.
Thank you. I’ve added instructions to the recipe that may help with that issue. 🙂
Think there is a typo on pudding mix size says 13.4 ounce should be 3.4 ounce so it doesn’t confuse people
Hi Sue, thanks for catching that! We’ll get that fixed
typo on pudding mix size says 13.4 ounce should be 3.4 ounce so it doesn’t confuse people
Family loved this bread.
Do you put the glaze on after loaf has cooled?
Yes, allow the loaf to cool and glaze it just before serving.