Easy to Make Lemon Blueberry Bread

Cake Mix Lemon Blueberry Bread That Tastes Bakery-Fresh

If you’ve been searching for a lemon blueberry quick bread that’s soft, moist, and basically impossible to mess up—this is your recipe. We’re using a simple shortcut: a box cake mix + instant lemon pudding. The result is a bright, tender loaf that feels “from scratch,” especially once you drizzle on the lemon glaze.

Why This Lemon Blueberry Quick Bread Works

• Cake mix shortcut: the dry ingredients are already balanced for reliable rise and tender crumb.
• Lemon pudding boost: adds moisture + that “bakery loaf” texture.
• Quick bread style: no yeast, no rising—just mix, bake, glaze.

If you like shortcut baking, this recipe pairs perfectly with the cake mix tricks we’ve used in other favorites.

Ingredients (Plus a Quick Fix From the Comments)

Exact measurements are in the recipe card, but here’s what matters for clarity:

• White cake mix: use a standard 15.25 oz box (this solves the “what size cake mix?” confusion).
• Instant lemon pudding mix: use a 3.4 oz box (not 13.4 oz).
• Water
• Eggs
• Melted butter or oil
• Blueberries (fresh or frozen)

How to Make Lemon Blueberry Quick Bread

1. Prep: Heat oven and grease your loaf pan well (or line with parchment).
2. Mix batter: Stir cake mix + pudding mix first, then add wet ingredients. Mix until just combined.
3. Fold in blueberries: Gently fold in at the very end.
4. Bake: Bake until a toothpick comes out clean or with a few moist crumbs.
5. Cool: Cool before glazing (details below).

Butter vs. Oil (What Tastes Best?)

I tested one loaf with oil and one with melted butter. Both were moist, but the melted butter version had a slightly denser crumb and the lemon flavor popped more. If you want the most “bakery loaf” feel, go butter.

Blueberry Sinking & Frozen Berry Tips (Real Talk)

Blueberries sinking is the #1 complaint on lemon blueberry bread recipes—yours included. Here’s what actually helps (and what doesn’t always work):

• Fold in last + stop mixing fast: overmixing breaks berries and bleeds color.
• Reserve & top: hold back a handful of blueberries and sprinkle them on top right before baking (this helps distribution even if some sink).
• Chop big berries: smaller pieces stay suspended better.
• Flour coating: can help sometimes—but as one reader noted, it doesn’t always prevent sinking, especially with very juicy berries or thinner batter.
• Frozen blueberries: use straight from frozen (don’t thaw). Expect some color bleed—totally normal.

If you want the easiest “looks pretty every time” trick: pour half the batter in the pan, add half the blueberries, then repeat with remaining batter and berries. It creates layers and reduces a “berry bottom.”

When to Add the Lemon Glaze

TIP: glaze after the loaf has cooled. If you glaze too early, it melts and disappears into the bread instead of setting on top of the bread.

Storage & Freezing (This Bread Freezes Beautifully)

• Room temp: 2–3 days tightly wrapped.
• Fridge: up to 5 days (warm slices for best texture).
• Freezer: slice, wrap individually, store in a freezer bag for up to 2–3 months.

That “slice-and-freeze” method is exactly how readers say this loaf stays moist and easy to grab whenever a craving hits.

Recipe adapted from Six Sisters’ Stuff.

FAQ: Lemon Blueberry Quick Bread

Can I use lemon cake mix instead of white?

Yes. Lemon cake mix works great. I still recommend keeping the lemon pudding mix for the best moist texture.

What size cake mix should I use?

Use a standard 15.25 oz box (most major brands).

Can I use frozen blueberries?

Yes—add them frozen and fold in gently. Expect some color bleed (normal with frozen berries).

Why did my blueberries sink?

It happens with heavier berries or thinner batter. Try topping with reserved berries and/or layering batter + berries to improve distribution. Flour coating may help sometimes, but it’s not foolproof.

More Easy Recipes You Might Like

• Cake Mix Banana Bread (Easy 3-Ingredient Recipe)
• Lemon Blueberry Sour Cream Crumb Bars
• Easy Lemon Curd Recipe
• Lemonies (Lemon Brownies)
• Air Fryer Blueberry Lemon Oatmeal

Final Thoughts

Readers love this one because it’s fast, moist, and freezer-friendly—and it hits that perfect sweet-tart lemon + blueberry combo. If you try it, glaze after cooling and use the “reserve-and-top” berry trick for the prettiest loaf.

Easy Lemon Blueberry Quick Bread Recipe

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.

4.57 / 5 ( 30 Reviews )

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 50 minutes minutes

Total Time: 55 minutes minutes

Serves: 24

Adjust Servings: 24

US CustomaryMetric

Ingredients

• 15.25 ounce white cake mix
• 3.4 ounce package lemon instant pudding mix
• 1 cup water
• 4 large eggs
• ½ cup butter melted (or vegetable oil)
• 1 cup fresh blueberries

Glaze:

• 1 cup powdered sugar
• 4 tablespoons lemon juice

Get Recipe Ingredients

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.

Nutrition

Calories: 194kcal | Carbohydrates: 35g | Protein: 2g | Fat: 5g | Sodium: 251mg | Fiber: 1g | Sugar: 13g

Recipe Source: Six Sisters Stuff