Super easy Lemon Blueberry Quick Bread!
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.
But really, this is a yummy, easy cake in loaf form. And that’s okay. Aren’t most quick breads basically cakes?
That’s right people, only 6 ingredients needed for this treat! Well, then you’ll need two more simple ingredients for the glaze, which really finishes off the bread nicely. Just some powdered sugar and lemon juice. I definitely recommend it.
This recipe immediately reminded me of the cake mix tricks I learned a while back, so I decided to experiment a little bit.
I made one loaf with oil and one with melted butter. There was actually a noticeable difference! I like the melted butter version better. The lemon flavor is more pronounced and the bread is slightly more dense, but still moist. I would not have guessed about the better lemon flavor, but I wasn’t the only one that noticed it!
You can tell from this picture that the batter with the melted butter is thicker than the batter with the oil. Butter is always best, right? Well, like I said, I do prefer the butter in this recipe. But this cake/bread is still great with the oil, so you can use whichever you prefer.
Gently fold in those blueberries. If you over mix, the blueberries may start to streak into your batter and your bread will be more of a gray or greenish color.
The glaze is just a simple mixture of powdered sugar and lemon juice. Hooray!
Ingredients
- 1 white cake mix
- 1 (3.4 ounce) package lemon instant pudding mix
- 1 cup water
- 4 eggs
- 1/2 cup butter, melted
- 1 cup fresh blueberries
- 1 cup powdered sugar
- 3-4 tablespoons lemon juice
Instructions
- Preheat oven to 350. Spray two loaf pans with cooking spray.
- In a large bowl, mix together dry cake mix, dry instant pudding mix, water, eggs, and melted butter until incorporated.
- Gently fold in the 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.
I even tried it out as a bundt cake. Worked out pretty great. I will admit that the blueberries sink a bit, but for how easy and moist this cake is, it didn’t bother me much. By the way, every time I use this bundt pan I am amazed at how easily the cake just falls right out of the pan. Very nice.
Recipe slighly adapted from Six Sisters Stuff.
More blueberry recipes:
- Blueberry Sour Cream Bars
- Spicy Mango Blueberry Salad
- Blueberry Zucchini Bread
- Honey Lime Fruit Salad or Kebabs
- Blueberry Boy Bait
- Banana Blueberry Muffins
- Lemon Blueberry Yogurt Loaf
- Blueberry Crisp
- Blueberry Muffins
- Fruit and Brownie Kebabs
- Jello Flag Cake
- Blueberry Baked French Toast
- Berry Dutch Baby Pancake
- Red, White, and Blue Salad
- Blueberry Oat Muffins
- Razzleberry Pie Bars
- Chicken Berry Salad
- Yogurt and Fruit Parfaits
More Cake Mix Recipes:
- Cake Mix Banana Bread
- Pumpkin Chocolate Chip Cookies
- Lemon Crinkle Cookies
- Skinny Cake Batter Dip
- Strawberry Yogurt Cake
- Funfetti Cookies
- Caramel Brownies
- Pumpkin Angel Food Cake
- Surprise Cupcakes
- Boston Cream Pie
- Chocolate Cookie Cake
- Pumpkin Pie Cake
- Key Lime Cake
- Fudge Crinkle Cookies
- Lemon Bars
