Lemon Blueberry Quick Bread Recipe

Happy Summer!
I can’t believe how quickly June is flying by! Why can’t January ever go this fast?! 🙂

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.)

Serves: 24

Lemon Blueberry Quick Bread Recipe

Lemon and blueberry make the perfect combo in this bread- and there's a secret ingredient that makes this bread so incredibly easy . . . a cake mix!

10 minPrep Time

50 minCook Time

1 hrTotal Time

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  • 1 (15.25 ounce) box white cake mix
  • 1 (3.4 ounce) box lemon instant pudding mix
  • 1 cup water
  • 4 eggs
  • 1/2 cup vegetable oil
  • 1 cup blueberries
  • Glaze:
  • 1 cup powdered sugar
  • 4 Tablespoons lemon juice


  1. Preheat oven to 350 degrees.
  2. Generously spray two 9 x 5 inch loaf pans with non-stick cooking spray.
  3. 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).
  4. Fold in blueberries, but be sure to not over mix (or else it will turn your bread gray).
  5. Pour batter into prepared loaf pans and bake for 40-50 minutes or until a toothpick stuck in the middle comes out clean (mine took about 45 minutes).
  6. Let bread cool in pans before removing.
  7. Makes 2 loaves

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37 Responses to “Lemon Blueberry Quick Bread Recipe”

  1. If I wanted to take this recipe and convert it to muffins, about how long would I bake them for? Usually muffins take about 17-22 minutes but I was curious what you thought. Thank you. I love lemon and blueberry together. Another quick and easy recipe is to take lemon sorbet and put warm blueberry compote over it. YUMMY! Your website is awesome!
  2. Johanna
    This recipe is great! Just made it and the loaves turned out great! So moist and delicious. However all of my blueberries were at the bottom of each loaf and there was only a few at the bottom of each single. How do I prevent this when I make it again? Thanks for the tips and recipe!! Love your website!
    • Camille
      Hello! I am so sorry that the blueberries sunk! I just googled it and found this helpful info: The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe's dry ingredients ? just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking. This coating of flour absorbs some of the liquid released by the fruit as it bakes and keeps the fruit in place until the crumb has set. I will definitely try this and see if it helps! :) Have a great day!
    • Hi Jenny, We have not made this lemon blueberry quick bread in a 9 x 13, but we see no reason why you couldn't. Watch it closely because we are not sure on the length of cooking time. Hope this helps! Be sure to let us know how it all turns out! Have a great day!!
  3. I made this today and it's wonderful! I had to add about ten minutes to the baking time but it was still very moist. I rinsed the berries under water and added them to a bowl of flour first to prevent them from sinking to the bottom of the bread. Worked like a charm. Thanks for this great recipe!
  4. Kristen
    I made this today as mimi muffins. I added about 20 or so more blueberries just to make sure that every muffin had at least a couple blueberries. I put them in them in the oven for 13-15 minutes. As for the glaze I did not use it, instead made home made icing and added a tiny bit of lemon extract for flavor. They were a big hit at the party I brought them to.
  5. Brenda Knapp
    This recipe was the solution to my office Christmas gifts - and what a hit! I substituted applesauce for the oil and it was super moist. I didn't have any luck with the blueberries, though. Tried coating with flour, but they still sunk. Thanks for sharing! :)

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