Blueberry Lemon Cake Mix Quick Bread
Blueberry Lemon Cake Mix Quick Bread: Do you ever find yourself craving something sweet, but don’t have the time or energy to bake from scratch? Well, you’re not alone. That’s why the combination of blueberries and lemon in a quick bread is a perfect solution. Not only does it offer a refreshing and tangy flavor, but it can also be made in a fraction of the time compared to traditional cake recipes. With the help of a trusty cake mix and a few simple ingredients, you can have a delectable lemon blueberry bread recipe in no time. In this post, we will delve into the magic of quick breads, explore the benefits of using cake mix, and provide you with a step-by-step guide to create your very own delicious and moist blueberry lemon quick bread. So get ready to satisfy your sweet tooth in a snap!
This easy to make breakfast bread starts with a yellow cake mix and is transformed into a blueberry lemon dream cake. The perfect morning treat to serve to out of town guests or at a breakfast brunch. Simple and delicious!
How to Make Semi Homemade Blueberry Lemon Quick Bread
BLUEBERRY SEASON
Although fresh blueberries are available in the grocery stores year round, the prime time to get large juicy, delicious blueberry’s is April to late September.
BLUEBERRY LEMON CAKE MIX QUICK BREAD INGREDIENT LIST-full recipe below in recipe card
BLUEBERRY QUICK BREAD INGREDIENT LIST
- 1 (15.25 ounce) yellow or lemon cake mix
- 1 (3.4 ounce) box instant lemon pudding mix
- 1 cup lemon lime soda
- zest from 1 large or 2 small lemons
- ½ cup vegetable oil
- 4 large eggs
- 1 cup fresh sweet blueberries or frozen wild blueberries
TART LEMON GLAZE INGREDIENT LIST
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
LEMON QUICK BREAD INSTRUCTIONS
- Preheat oven to 350°.
- Spray a 9×5 or two 8×4 loaf pans with non stick cooking spray.
- Add a strip of parchment paper length wise, spray the paper, add another strip of parchment paper width wise and spray the paper. Set aside. TIP: The strips of parchment paper should sit on the bottom of the pan and up the sides.
- In a medium mixing bowl, add the cake mix, lemon pudding mix, lemon lime soda, lemon zest, oil, and eggs.
- Mix until combined, fold in the juicy blueberries.
- Pour into prepared pan or pans.
- Bake 47 minutes for a 9×5 pan OR 40 minutes for two 8×4 pans or until a wooden toothpick inserted into the center comes out clean.
- Cool in pan on a wire cooling rack 10 minutes.
- Remove from the pan and cool completely on a cooling rack.
- In a back and forth motion, add the simple sweet glaze.
LEMON GLAZE INSTRUCTIONS
- In a medium bowl, add the confectioners’ sugar and lemon juice.
- Stir together until the sugar is dissolved and combined—drizzle (sweet lemon glaze) should be loose and fall from the spoon.
How to Transform this Recipe from Bread into Muffins
BLUEBERRY LEMON BREAD
This sweet bread is by far my favorite recipe. Made with fresh fruit and a delicious sweet glaze drizzled on top of the loaf. Give this great recipe a try! You’re going to love it!
How to Store Quick Bread
FREEZER: Once the blueberry lemon loaf cake has completely cooled, tightly wrap in plastic wrap and aluminum foil (WITHOUT THE LEMON DRIZZLE). Label and freeze. Bread will stay fresh up to 3 months. DEFROST: Place the bread on the counter to thaw.
REFRIGERATOR: To extend the life of the quick bread, store in the refrigerator in an air-tight container. Will stay fresh up to 7 days.
COUNTER TOP: Keep blueberry lemon cake mix quick bread in an airtight container on the kitchen counter at room temperature up to 4 days.
Blueberry Lemon Cake Mix Quick Bread Additions
- NUTS: Add crunch and another layer of flavor with chopped nuts.
- CREAM CHEESE DRIZZLE: Transform your blueberry lemon quick bread into a blueberry lemon cheesecake quick bread (recipe below).
- BASIC STREUSEL: Before baking…add streusel (recipe below). Add the lemon glaze over the baked streusel.
- COOKIE STREUSEL: Perfect for adding crunch a lot of flavor to your bread.
How to Make Cream Cheese Drizzle
- INGREDIENTS
- 2 ounces cream cheese
- 1 cup powdered sugar
- 1 tablespoon milk or water
- DIRECTIONS
- Place cream cheese in a medium microwave safe bowl.
- Heat 30 seconds or until soft.
- To the same bowl, add the powdered sugar and water or milk.
- Stir until combined—drizzle should be loose and fall from the spoon.
How to Make Basic Streusel
- INGREDIENTS
- 3 tablespoons cold unsalted butter
- ½ cup all-purpose flour
- 3 tablespoons granulated sugar
- DIRECTIONS
- Mix it up to a crumby consistency (You can use your fingers for this) and sprinkle over the top of your bread.
How to Make Cookie Streusel
- INGREDIENTS
- 3 tablespoons unsalted butter, softened
- ½ cup cookie crumbs (fine like flour)
- ½ cup cookie pieces
- DIRECTIONS
- Add cookies to a blender or food processor and blend until the cookies reach a flour like texture. Mix together with the butter, fold in cookie pieces. Sprinkle over the top of the bread.
CAKE MIX QUICK BREAD RECIPES
SNICKERDOODLE CAKE MIX QUICK BREAD LEMON POPPY SEE CAKE MIX QUICK BREAD
MORE BREAKFAST BREAD RECIPES
In conclusion, blueberry lemon cake mix quick bread is not only easy and convenient to make, but it also delivers a delicious and refreshing flavor combination. With the tips and ideas shared in this article, you can elevate this simple mix into a show-stopping treat that will wow your taste buds. So why settle for a plain loaf when you can level up with blueberry lemon cake mix quick bread? As the saying goes, “Life is short, eat the cake!” So go ahead and whip up a batch, and don’t forget to share your creations with us. Let’s keep the conversation going and continue to explore the endless possibilities of this versatile mix. So keep experimenting, keep learning, and most importantly, keep enjoying the delicious results. Happy baking!💗Sheryl
Blueberry Lemon Cake Mix Quick Bread
Follow my how to freeze instructions and always have a quick bread at your fingertips!
Ingredients
For the Quick Bread:
- 1 (15.25 ounce) yellow or lemon cake mix
- 1 (3.4 ounce) box instant lemon pudding mix
- 1 cup lemon lime soda
- zest from 1 large or 2 small lemons
- ½ cup vegetable oil
- 4 large eggs
- 1 cup fresh or frozen blueberries
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
Instructions
For the Blueberry Lemon Quick Bread:
- Preheat oven to 350°.
- Spray a 9x5 or two 8x4 loaf pans with non stick cooking spray.
- Add a strip of parchment paper length wise, spray the paper, add another strip of parchment paper width wise and spray the paper. Set aside. TIP: The strips of parchment paper should sit on the bottom of the pan and up the sides.
- In a medium mixing bowl, add the cake mix, lemon pudding mix, lemon lime soda, lemon zest, oil, and eggs.
- Mix until combined, fold in blueberries.
- Pour into prepared pan or pans.
- Bake 47 minutes for a 9x5 pan OR 40 minutes for two 8x4 pans or until a wooden toothpick inserted into the center comes out clean.
- Cool in pan on a wire cooling rack 10 minutes.
- Remove from the pan and cool completely on a cooling rack.
- In a back and forth motion, add the lemon glaze.
For the Lemon Glaze:
- In a medium bowl, add the sugar and lemon juice.
- Stir together until the sugar is dissolved and combined—drizzle should be loose and fall from the spoon.
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We just finished this cake. The frosting really takes the cake to a whole other level. So amazing!
Hi Chef, So glad you like the recipe!
I made this recipe this morning and went the muffin route. I filled each cup 3/4 full. And had enough batter to make a mini loaf! The muffins needed about 25 minutes to bake, the mini loaf needed right at 30 minutes. The muffins overflowed. I added the drizzle to all of them and took it all to a barbeque get together. There is not a single muffin left nor is there any of the mini loaf. These are divine! Next time I will only fill them a little over half – and get two mini loaves! Thank you so much for the recipe. It’s a 5+ stars recipe!
Hi Linda, Thanks for sharing your ideas. I’m glad everyone enjoyed the quick bread recipe.😊