Blueberry & Lemon Quick Bread

x-tinymce/html 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. Ingredients: 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 Directions: 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.