‘Doctor the Box’ Lemon-Blueberry Loaf Cake
A simple and delicious lemon-blueberry loaf cake made by doctoring a lemon cake mix. This cake is moist, flavorful, and perfect for breakfast, brunch, or dessert.
Ingredients
Cake
- 15.25 ounce Lemon Cake Mix (I used Duncan Hines Lemon Supreme Deliciously Moist Cake Mix)
- 3/4 cup plain Greek yogurt (full fat or 2% (not fat free))
- 1/4 cup fresh lemon juice
- 3 large eggs (room temperature)
- 1/3 cup vegetable oil
- 1 1/2 cup fresh blueberries (tossed with 1 T flour)
- 1 Zest of lemons (1 – 2 lemons depending on size of lemons (I used 1 extra large lemon))
Glaze
- 1 - 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F and prepare pan(s).
- Blend cake mix, yogurt, lemon juice and zest, oil and eggs until moistened. Beat at medium speed for 2 minutes.
- Gently fold in blueberries, pour batter into pan(s); bake immediately.
- Bake until toothpick inserted comes out batter free. Cool cakes in pans on wire rack for 15 minutes. Remove from pan and continue to cool on wire rack until completely cool before glazing.
- Baking times: (2) 9 inch pans and 9 x 13 pan: 21 – 27 minutes8 x 4 loaf pans: 30 – 35 minutes9 x 5 loaf pan: 55 – 65 minutes
- Mix sugar with lemon juice to desired consistency. Pour glaze over top of cooled cake. Double amount of glaze if desired.
Notes
For a richer flavor, use browned butter instead of vegetable oil.
Nutrition
Calories: 350kcal | Carbohydrates: 50g | Protein: 5g | Fat: 15g | Sodium: 250mg