Blueberry & Lemon Quick Bread
This is really more of a cake consistency than bread but it is so easy it’s a favorite of mine to take to the office. The recipe makes two 8x4-inch loaves.
1 (15.25 oz.) white cake mix
1 (3.50 oz.) pkg. lemon instant pudding mix
1 c. tap water
4 large eggs
1/2 c. canola oil
1 c. fresh blueberries
For the glaze:
1 c. confectioner’s sugar
4 Tbsp. fresh-squeezed lemon juice
1. Preheat oven to 350 degrees F. Prepare two 8- by 4-inch loaf pans with non-stick cooking spray.
2. In a large bowl, use a hand mixer on high and mix together all ingredients except blueberries for 2 minutes.
3. Add the blueberries and gently fold five times to distribute them.
4. Pour into the prepared pans and bake for 45 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes, loosen sides and turn out onto a cooling rack to cool completely. Drizzle with glaze.
Apron Strings Tips: When adding fruit like blueberries or cranberries to a wet batter, take caution that you do not overmix or bruise the berries. I use a rubber scraper and only fold a few times to distribute. You can avoid discoloration of your batter by using this technique.