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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!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Dessert
Cuisine: American
Keyword: Lemon Blueberry Cake, Lemon Blueberry Quick Bread, lemon loaf, quick bread
Servings: 24 people
Calories: 162kcal

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

Calories: 162kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 27mg | Sodium: 175mg | Potassium: 76mg | Fiber: 1g | Sugar: 12g | Vitamin A: 44IU | Vitamin C: 2mg | Calcium: 32mg | Iron: 1mg