This Lemon Blueberry Bread recipe is wonderfully moist, dense but soft, sweet & tart, bursting with vibrant lemon and juicy blueberries! Better still, my Lemon Blueberry Bread preps in sheer minutes, and is super easy and beginner-friendly!
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Hopefully it doesn’t look like it, but I threw this Lemon Blueberry Bread together in sheer minutes. This recipe is easy-peasy and preps in no time. The batter itself can be whipped up in about 5 minutes flat, and the lemon glaze only requires a couple minutes too. Super quick and simple.
This Lemon Blueberry Bread was inspired by my Grandma’s Pistachio Bread recipe, which is very often the inspiration for many other recipes — breads (like this Triple Chocolate Pistachio Bread, this Cheesecake-Stuffed Pistachio Bread, and this Maraschino Cherry Pistachio Bread, to name a few), coffee cakes (or muffins, like these Pistachio Bread Cinnamon Streusel Muffins), and even easy bundt cake recipes.
This German Chocolate Bundt Cake recipe and this Oreo Bundt Cake are good examples of bundt cakes that came from that recipe.
Suffice to say, my Grandma’s Pistachio Bread recipe is highly versatile, with the added bonus of being ridiculously easy too. Depending on how it’s tweaked, it suits many functions. After all, it starts with a cake mix, and cake mix recipes can go a lot of different directions.
In the case of this Lemon Blueberry Bread, I used lemon cake mix, lemon pudding mix, and fresh lemon. Lemon all around. It’s vibrantly lemony. And that’s before the fresh lemon glaze is drizzled on top. You just wait….
I’m often told I make too much glaze for recipes, and that’s true, but I like things to be really smothered. It’s also nice to have extra so that once you cut slices, you can drizzle on more if you’d like.
Who doesn’t want extra leftover fresh lemon glaze??
I personally love things strong on flavor, and this bread is not shy on lemon. But it’s also bursting with fresh, plump blueberries. I tried to pick the most rotund of them all! They aren’t overshadowed by the abundance of lemon, trust me.
I’m gonna be honest — this Lemon Blueberry Bread is a lot like cake. A loaf cake, specifically. It’s veeery moist and soft, not overly dense. It’s not exactly cake though, so it’s a sweet, desserty bread. I dunno, it’s a hybrid.
Are you sold yet? It’s quick and easy, it’s got a short ingredient list, and it boasts one of the BEST combos of life: lemon and blueberry.
Looking for other lemon blueberry things? Start with this collection of 20+ heavenly Lemon Blueberry recipes, a one-stop shop! A few highlights are this Lemon Blueberry Zucchini Bread, and this Lemon Blueberry Bundt Cake with Lemon Glaze. Also, love this No Bake Lemon Blueberry Pie — it’s super quick and simple, and this Lemon Blueberry Cheesecake is just insane, end of story.
My Lemon Blueberry Protein Bars are health food, but feel so decadent! Great for breakfast or a snack on-the-go. Other brunch recipes with lemon and blueberry would include this Lemon Blueberry Pull-Apart Bread (like monkey bread, but easier thanks to a short-cut) or these Lemon Blueberry Cheesecake Muffins with Lemon Glaze. I’ve been making those muffins for nearly two decades.
LOTS of options. What’s on the top of your list??
Lemon Blueberry Bread with Lemon Glaze
Ingredients
Lemon Blueberry Bread:
- 1 box lemon cake mix
- 3.4 oz. box instant lemon pudding mix
- 4 large eggs
- 1 cup Greek yogurt or sour cream
- 1/4 cup vegetable or canola oil
- 2 cups fresh blueberries
Lemon Glaze:
- 1/4 cup fresh lemon juice
- 1 tsp. fresh lemon zest
- 3 tbsp. butter melted
- 1 tsp. vanilla extract
- 2 - 3 cups powdered sugar
Instructions
Lemon Blueberry Bread:
- In a large bowl, stir together cake mix, pudding mix, eggs, sour cream, and oil. Mixture will be very thick.
- Fold in blueberries.
- Line a 9x5-inch loaf pan with foil or parchment paper. Leave the edges hanging over the sides of the pan.
- Spread batter evenly in pan.
- Bake at 350 degrees for about 45 minutes, or until top and edges are very golden, and a toothpick inserted near the center comes out clean.
- Remove pan to wire rack. Cool for 20 minutes, run a knife around any exposed edges to loosen, and lift bread by the edges of the foil or parchment paper to remove from pan.
- Remove foil or parchment paper, and transfer loaf to a wire rack to cool completely.
- Meanwhile, prepare lemon glaze.
Lemon Glaze:
- In a medium bowl, stir together lemon juice, lemon zest, butter, vanilla, and 2 cups powdered sugar until smooth. Add additional powdered sugar, as needed, to achieve desired consistency - it should be thick enough that it doesn't run off the loaf.
- Pour glaze evenly over bread. Allow to set. Cut and serve.
Recipe is delicious but I have baked it two times and it has over flowed in the loaf pan. I’m not sure if this recipe is supposed to be put in to loaf pans but one loaf pan is Is too small for this amount about her. Both times it has overflowed and I couldn’t get the middle done because if I baked it long enough to get the middle done the top is burnt
Do you have an 8×4 loaf pan or a 9×5 loaf pan? That is so curious because I make this in a 9×5 and it fits, and it doesn’t overflow! I make this quite a lot because it’s a staple recipe that I use for lots of various of cake mix, pudding mix swaps, etc. I’m sorry you experienced that! I guess I would suggest using 2 smaller 8×4 loaf pans, or 1 9×5 loaf + a few muffins. I’m glad you liked it otherwise, and thank you so much for letting me know your struggles with it!! I appreciate your feedback!
The middle is not cooking for me either. It is very golden on top,but raw in center. It has been in oven for 55 mins now.
5 stars “IF” baked fully, Required baking 1 Hour + 35 minutes before it was done in a 9X5 loaf pan. Remained RAW in the middle otherwise. Has a bit of an overbaked outer coat of armor outside but it’s absolutely delicious inside. Highly suggest baking in 2 smaller loaf pans. Think that may solve the raw middle. Tried it at 1 hour, 1 hour + 10 min, 20 min., 25 min. & finally 1 hour +35 minutes before the completely raw middle firmed up into a beautiful loaf inwardly. Would make again in heartbeat in smaller loaf pans and check the time at 45 minutes. Haven’t made the glaze yet, tried without it – could no longer wait to sneak a taste.
I guess I should have read the comments before baking. I too am having issues with the bread overflowing and its not done in the middle. I am at one hour and 15 minutes. I did cover the top with foil to keep it from getting anymore brown. May have waited 10 minutes too long to do that but nothing a little icing wont cover up. I’ll let you know when it finishes cooking and how it tastes. My loaf pan is 9×5.
Okay, bread out of the oven. Mine too took an hour and a half to cook. Spilled over the sides and is slightly dark on the top. But, it tastes delicious. I’ll probably cut the top off before I put on the icing. Top is a tad too brown to even cover up the taste with the scrummy icing. Ill rate it a 4 only because of the overflow and the amount of time it took to cook. Definitely making it again, but will be putting it in two 9×5 loaf pans! Thank you for sharing!
Trying it now using the recommended 9×5 pan. After 35 mins. mine is also not cooked in the middle yet the top is brown so I covered it with foil & put it back in the oven. Wish I read the comments first then I would have used two pans. Next time I definitely will.
Nancy, is it THIS bread — Lemon Blueberry, or Lemon Blueberry Zucchini bread? I have two recipes, and the Lemon Blueberry bread is in ONE 9×5 pan, definitively. The Zucchini version is TWO. Which recipe did you make?
Will make again! After reading comments I divided between two 9×5 loaf pans. Made two nice sized loaves without any running over while baking. My bake time was about 40 minutes. The recipe for the icing made more than enough for both loaves so no need to double.
This has now happened to two different recipes I’ve tried that ask for a pudding mix and I am stumped. Please help. The middle of the loaf becomes a vat of pudding and it falls once taken out of the oven. What am I doing wrong?
You’re definitely using instant pudding mix, not cook & serve, correct? Are you buying regular pudding mix, and not sugar-free? You are not making the pudding, correct? It’s just the powder mix….
I’m sorry you’re experiencing difficulties. I have such great success with short-cut pudding mix breads and cakes.
Can you use frozen blueberries in this lemon recipe
Yes!
I love the lemon poppy seed bread and myfamily does also.thank you.next time I will try the blue berry one,I see people are having trouble with it but il try it
The time is way off. I wish I would have read the comments first.
Can this be frozen? With or without frosting?
Can’t wait to make it!
Ugh, so sorry for the delayed reply — I would freeze it without the glaze, preferably! But you can definitely freeze it with the glaze if everything sets really well before you do so. Wrap with wax paper, followed by foil.
I have tried your recipe three times and each time it doesn’t cook in the middle. I even test it with a tooth pick but when I go to cut into it after it has cooled and iced it is runny in the middle. I follow your recipe but something is not working out. The other edges cook but the entire middle doesn’t cook.
Sorry to hear that! I have a lot of success with it. Perhaps 2 8×4-inch loaves will be better for your oven and equipment, if you’d like to try to smaller loaves.