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.)
Related Recipe: Don’t miss out on our Cinnamon and Sugar Quick Bread!
Lemon Blueberry Quick Bread Recipe
Ingredients
- 1 (15¼ ounce) box white cake mix
- 1 (3.4 ounce) box lemon instant pudding mix
- 1 cup water
- 4 eggs
- ½ cup vegetable oil
- 1 cup blueberries
Glaze:
- 1 cup powdered sugar
- 4 Tablespoons lemon juice
Instructions
- Preheat oven to 350 degrees.
- Generously spray two 9 x 5 inch 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 comes out clean (mine took about 45 minutes).
- Let bread cool in pans before removing.
- Makes 2 loaves
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Oh my goodness, Camille! This photo!!! It looks incredible, and I just want to dive right in!! Pinned 🙂
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!
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!
When do you put the glaze on the loaves of bread
I have this in the oven right now! It looks so yummy. Thanks!
But hey, the directions don’t specify when to add the glaze – before or after it cools?
We have not made these in muffin form yet, so I can’t give you an exact cooking time limit. Just watch them closely. They would be tasty as a muffin!
Ashton, thank you so much!! You totally just made my night!
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!
You can do it as soon as you remove the loaves from the pan or wait until the cool- whatever you feel like! 🙂
You can do it as soon as you remove the loaves from the pan or wait until they cool- whatever you feel like! 🙂
Made this last night. It was pure yumminess!!! My blueberries sunk also, but that just made for a pretty bottom layer to my bread.
This looks super good and like you, I also went overboard on blueberries because I was excited. haha Question: Would this turn out okay in a 9×13? I only have one loaf pan. Thanks!
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!!
I made this with a yellow cake mix and vanilla pudding. (still used the blueberries)… It is very good. I need to get it glazed before its gone!
Could you use a lemon cake mix?
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!
Lemon cake mix should work great! We have only made it using a white cake mix.
Excellent! So easy and scrumptious! My blueberries sunk as well but still great. It will be enjoyed many times more….
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.
Hi, can u please tell me if we can make an eggless version of this bread…… eagerly waiting to hear from u
We have never made an eggless version of this bread, but a substitution for eggs in quick bread is 1/4 cup mashed banana for each egg or 3 tablespoons of applesauce for each egg. Let us know how it all turns out!
have you made this with frozen blueberries?
Frozen blueberries will work, but their color will bleed into the bread when folded in.
Hello. Please help me! Wich other fruit can i use? I leave in Guatemala and i cant find just strawberries that will work??
You could add some fresh strawberries cut into small pieces.
Hi Ladies, this looks delicious. Would this be enough batter to put in a bundt pan??
🙂
It should be enough batter for a bundt pan. We have not cooked it in a bundt pan, so not sure of the exact cooking time. Watch it closely and you should be fine.
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! 🙂
Hi, most cake mixes already have pudding mixes in them. Do you still add the lemon instant pudding mix?
Yes, add the lemon pudding mix into the batter.
do you need to make the glaze for it to be sweet enough? I’m diabetic and try to not add sugar when it’s just as good without it. Thanks
You should be fine without the glaze.
Since this makes two loaves I am thinking of adding the blueberries to half the batter and poppy seeds to the other. Then I’ll have a Lemon Blueberry Loaf for the blueberry lovers and a lemon poppy seed for the rest. : )
I just made this with frozen blueberries and the color turned out just fine. No bleeding!
Tasted great! Blueberries all sank. Still quick & easy! Thanks!
You can try coating the blueberries in about 2 tablespoons of flour and then carefully fold them in. This is to prevent them from sinking.
That is great! Thanks for letting us know!
I did not use the glaze for this recipe and can say it is delicious without it! This bread is so moist and yummy. Obviously very cake-like and I like it that way. My 12 year old daughter who hates lemon anything loves this. The lemon flavor is not overpowering. We love love love this! I made this to serve to a friend who came over to visit and she enjoyed it very much as well. I gave her the extra loaf to take home to share with her Hubs.
Thanks for letting us know how you liked the lemon blueberry quick bread. You made our whole week! It’s so easy and delicious. Have a great weekend!
Hey sisters, I was going with a sister to visit our other sister in Tennessee, and took along one of these loaves as a treat. My one sister and I are both doing Weight Watchers, so I used sugar free yellow cake mix, sugar free/fat free lemon instant pudding mix, and applesauce in place of the oil. I held my breath and crossed my fingers, and it worked! (I’d never done that before – I’m a butter-all-the-way baker – thus the need for WW.) It was delish! I added a couple tablespoons of lemon juice, and replaced the remaining water with 1% milk, and added the zest from the lemon. I left the glaze off – didn’t need it! It was outstanding! And only 2 WW Freestyle points per slice. I know I wreaked havoc on your recipe, but it was the inspiration for this lightened up version, and I thank you. (I left the second loaf home with my hubby, and he thanks you, too!)
Laura, This is awesome! I’m so glad you let us know about how you lightened it up for weight watchers. Thanks for the helpful tip for all of us counting calories and using less sugar!! Have fun visiting your sisters!!
Can I make this ahead & freeze it? Should I glaze it when I take it out of the freezer
You can easily freeze this bread. You could freeze it with the glaze or add the glaze after it’s thawed. Either way will work just fine. So whatever works best for you!