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!
Servings 8
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.