I love all the fresh fruit that’s available this time of year . . . I went a little overboard with blueberries last week and needed to use them before they went bad (I had already frozen most of them, but wanted to do some baking with them too).
One of my favorite recipes is our Lemon Poppy Seed Bundt Cake- it just screams summer. I was thinking that it would be yummy add the blueberries, but then started thinking about how it would be good as a bread. I played with the recipe a little bit and adapted it so that it could be made into loaves of bread instead of a cake (okay, let’s be honest – it’s kind of a “cakey” bread . . . but it’s amazing!).
The great thing is that it makes two loaves, so you can have one for yourself and one for a friend. This would definitely makes anyone’s day a little more sunny and bright!
(I used a white cake mix for this recipe, but you could easily use a lemon one too. I would still use the lemon pudding mix for the added softness that it gives the bread.)
- 1 (15.25 oz) white cake mix
- 1 (3.4 oz) package lemon instant pudding mix
- 1 cup water
- 4 eggs
- 1/2 cup vegetable oil
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 3-4 tablespoons lemon juice
- Preheat oven to 350 degrees.
- Generously spray two 9×5″ loaf pans with non-stick cooking spray.
- In a bowl, mix together dry cake mix, dry instant pudding mix, water, eggs, and oil until completely incorporated (if using a mixer, beat on high speed for about 90 seconds).
- Fold in blueberries, but be sure to not over mix (or else it will turn your bread gray).
- Pour batter into prepared loaf pans and bake for 40-50 minutes or until a toothpick stuck in the middle of a loaf of bread comes out clean (mine took about 45 minutes).
- Let bread cool in pans before removing.
- Makes 2 loaves (about 24 servings).