In a large mixing bowl, add ingredients as listed.
Grease two large loaf pans.
Dust the greased pans with sugar.
Pour the batter evenly into loaf or cake pans.
Bake for one hour or until the bread loosens evenly from the sides and a toothpick inserted in the center of the bread comes out clean. Allow to cool before drizzling with lemon glaze.
ENJOY!
Notes
For lemon lovers, try swapping lemon instant pudding (they now have one made with natural flavors, no artificial sweeteners, and no high fructose corn syrup) for vanilla instant pudding for an extra tang, and add up 2 tablespoons fresh lemon zest.
If you're not able to find fresh blueberries for this recipe, you can substitute with frozen blueberries, adding them right into the batter without thawing. The upside to using frozen blueberries is that they're less likely to burst during baking.
For lemon lovers, try swapping lemon instant pudding (they now have one made with natural flavors, no artificial sweeteners, and no high fructose corn syrup) for vanilla instant pudding for an extra tang, and add up 2 tablespoons fresh lemon zest.