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.
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.
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.
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.
Lemon Blueberry Bread with Lemon Glaze
This Lemon Blueberry Bread recipe is wonderfully moist, dense but soft, sweet & tart, and bursting with vibrant lemon and juicy blueberries! Better still, my Lemon Blueberry Bread preps in sheer minutes, and is super easy and beginner-friendly!
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
- 1/4 cup fresh lemon juice
- 1 tsp. fresh lemon zest
- 3 tbsp. butter melted
- 1 tsp. vanilla extract
- 2 - 3 cups powdered sugar
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 325 degrees for 50-60 minutes, or until top and edges are very golden, and a toothpick inserted near the center comes out clean.
Remove pan to a 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 bread to a wire rack to cool completely.
Meanwhile, prepare 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 bread.
Pour glaze evenly over bread. Allow to set. Cut and serve.