Mouthwatering Lemon Blueberry Loaf

If you love lemon blueberry bread but don’t want a long ingredient list or complicated steps, this easy version is for you.

Made with cake mix and instant pudding, this shortcut recipe delivers a soft, moist loaf with bright lemon flavor and juicy blueberries—without the fuss.

Easy Lemon Blueberry Loaf (Made with Cake Mix)

This incredibly easy recipe uses a box of yellow cake mix and instant lemon pudding mix to whip up a delightful snack loaf that rivals anything you'd find at your local coffee shop. 

Bursting with fresh blueberries and infused with vibrant lemon flavor, this loaf is perfect for a satisfying breakfast, afternoon pick-me-up, or decadent dessert. And the best part? It requires minimal prep and cleanup, making it ideal for busy weeknights or weekend baking sprees. So ditch the store-bought treats and prepare to indulge in homemade goodness – let's get baking!

Why This Lemon Blueberry Loaf Is So Easy

• Uses cake mix
• No complicated measuring
• Reliable results
• Great for beginners

Jump to Recipe

This recipe is a game-changer for anyone who craves delicious homemade treats without the hassle. Here's why you'll absolutely adore this blueberry loaf:

The Effortless Convenience: Ditch the complicated recipes and long ingredient lists. This loaf utilizes the magic of pre-made mixes, requiring minimal effort and ensuring success, even for novice bakers.

If you enjoy easy baking like this, try my banana bread or my Amish cinnamon quick bread.

Coffee Shop Worthy Flavor: Bursting with fresh blueberries and infused with a delightful lemon zest and juice, this loaf delivers an explosion of bakery-quality taste in every bite. 

Moist and Tender Crumb: The combination of cake mix, pudding mix, and yogurt/sour cream creates a heavenly texture - perfectly moist and tender, simply melting in your mouth.

Perfect for Any Occasion: Enjoy this delightful loaf for breakfast, pair it with a cup of tea for an afternoon snack, or serve it up as a crowd-pleasing dessert. 

Budget-Friendly: Utilizing readily available and affordable ingredients, this recipe is budget-conscious without compromising on taste or quality.

Watch: How to Make This Easy Lemon Blueberry Loaf: Easy as 1-2-3

This is exactly how I make it using cake mix. It comes together quickly and bakes up perfectly every time.

This recipe is all about simplicity, and the instructions reflect that. Here's how to whip up this delightful loaf in no time:

You Will Need

• 1-15.25 ounce (1 box) yellow cake mix, yes, easy peasy!
• 1 pkg. instant lemon pudding mix, for extra lemon flavor and moist texture.
• 4 large eggs, at room temperature
• 1 cup plain Greek yogurt or sour cream
• zest of 1 lemon
• 1/3 cup lemon juice freshly squeezed
• 1/3 cup milk
• 1/3 cup vegetable oil
• 1 cup fresh blueberries

The Steps

Makes 2 Loaves

1. Preheat your oven to 350°F (175°C).  Grease and flour 2-1 pound loaf pans. I used new pans for this recipe which worked really well. You can see them in the video.

2. Place all of the ingredients except the blueberries into a large bowl.  Yes, I promised an easy recipe! This citrus juicer will help you juice your lemons quickly and easily. Stir to mix, then beat with an electric mixer until well combined, light and fluffy, about 2 minutes.

3. Fold the blueberries into the batter.

4. Divide the batter between two pans.

5. Bake on the center rack or your preheated oven for 50-60 minutes, until a toothpick inserted in the center of each loaf comes out clean. The aroma of lemon and baked goodness will fill your kitchen as the loaf bakes!

6. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.

7. Optional: Prepare lemon drizzle by combining 1/2 cup of powdered sugar, 2 teaspoons of fresh lemon juice, and 1 teaspoon of milk or cream.  Adjust to get the consistency desired. Drizzle over cooled loaves. As an alternative: Top with a sprinkle of powdered sugar, or a dollop of whipped cream.

Why Your Lemon Blueberry Bread Didn’t Turn Out Right

• blueberries sank → try tossing them in the cake mix.
• dense loaf → overmixed
• dry → overbaked

Tips and Tricks

If using frozen blueberries, don't thaw them beforehand. Toss them in a tablespoon of flour to prevent them from sinking to the bottom of the loaf.

Want a streusel topping? Combine 1/4 cup all-purpose flour, 2 tablespoons brown sugar, and 2 tablespoons cold butter with your fingertips until crumbly. Sprinkle over the batter before baking.

This is a double recipe to make two loaves, perfect for sharing or freezing for later enjoyment. 

Frequently Asked Questions

Can I use a different type of fruit instead of blueberries?

Absolutely! If you think you'd love a different fruit I encourage experimentation. This recipe is versatile and can be adapted to your taste. Feel free to substitute blueberries with other fruits like raspberries, cranberries, cherries, chopped apples, or even chopped nuts. Adjust the baking time slightly based on the chosen fruit's moisture content.

I don't have sour cream/Greek yogurt, can I use something else?

No problem! You can use sour cream, plain Greek yogurt, or even buttermilk. Each will add a slightly different tang, but all will result in a delicious and moist loaf. 

Can I use a muffin tin instead of a loaf pan?

While you can technically use a muffin tin, the baking time will need to be adjusted significantly. Start by checking the muffins at the 20-minute mark and bake until a toothpick inserted into the center comes out clean.

How long does this loaf stay fresh?

The loaf will stay fresh at room temperature for up to 2 days, stored in an airtight container. For longer storage, wrap the cooled loaf tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before enjoying.

The Lemon Blueberry Bread Recipe

Starbucks lemon loaf, lemon bread, blueberry bread

dessert, muffins, snack

American

Yield: 8 servings

Author: Donna Urso

Lemon Blueberry Loaf

A sweet, lemony breakfast loaf with fresh blueberries that is also delightful as a snack cake or dessert.

Prep time: 10 MinCook time: 50 MinTotal time: 1 Hour

Ingredients

• 15.25 ounce (1 box) yellow cake mix
• 1 pkg. instant lemon pudding mix
• 4 large eggs, at room temperature
• 1 cup Greek yogurt or sour cream
• zest of 1 lemon
• 1/3 cup lemon juice freshly squeezed
• 1/3 cup milk
• 1/3 cup vegetable oil
• 1 cup fresh blueberries

Instructions

1. Preheat your oven to 350 degrees F. Grease and flour 2-1 pound loaf pans.
2. Place all of the ingredients except the blueberries into a large bowl. Stir to mix, then beat with an electric mixer until well combined, light and fluffy, about 2 minutes.
3. Fold the blueberries into the batter.
4. Divide the batter between two pans.
5. Bake on the center rack or your preheated oven for 45-60 minutes, until a toothpick inserted in the center of each loaf comes out clean.
6. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
7. Optional: Prepare lemon drizzle by combining 1/2 cup of powdered sugar, 2 teaspoons of fresh lemon juice, and 1 teaspoon of milk or cream. Adjust to get the consistency desired. Drizzle over cooled loaves.

Recommended Products

Fat Daddios Loaf Pans

Hand Mixer

Electric Juicer

Nutrition Facts

Calories

395

Fat (grams)

13.54 g

Sat. Fat (grams)

3.26 g

Carbs (grams)

60.73 g

Fiber (grams)

1.21 g

Net carbs

59.53 g

Sugar (grams)

27.03 g

Protein (grams)

8.6 g

Sodium (milligrams)

504.05 mg

Cholesterol (grams)

95.64 mg

Please use this nutritional information as a guide only.

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©Just One Donna