The bright flavors of lemon and blueberry in a super moist and easy ‘doctor the box’ cake recipe.
Happy Wednesday!
If you’re a fan of lemon and blueberries, I have another ‘doctor the box’ recipe that delivers on flavor. Greek yogurt is something I always have in the fridge and it adds a little tang and makes for a moist cake that’s topped with a simple and easy lemon glaze.
This post may contain affiliate links. For more information see my disclosure policy.
This recipe will yield two 8 x 4-inch loaves, so you’ll have one to enjoy and one to share or freeze. See notes below about sizes of loaf pans. You can also make this recipe as a 9-inch two-layer cake or skip the layers and make a sheet cake using a 13 x 9 inch pan.
Cake Ingredients
Makes (2) 8 x 4-inch loaves, (1) 9 x 5 loaf, (1) 2 layer 9-inch cake or (1) 13 x 9-inch cake
1 (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
Zest of 1 – 2 lemons, depending on size of lemons (I used 1 extra large lemon)
Lemon Glaze, recipe below
Directions
Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining pans with parchment paper.
Blend cake mix, yogurt, lemon juice and zest, oil and eggs in large bowl with mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
Gently fold in blueberries, pour batter into pan(s); bake immediately.
Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out batter free; stained from blueberries is OK. 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 minutes
8 x 4 loaf pans: 30 – 35 minutes
9 x 5 loaf pan: 55 – 65 minutes
Glaze Ingredients (I doubled recipe)
1 – 2 tablespoons fresh lemon juice
1 cup powdered sugar
To make glaze:
Mix sugar with lemon juice, adding 1 tablespoon of juice at a time until desired consistency. Pour glaze over top of cooled cake. Double amount of glaze if desired.
Notes:
Loaf pan dimensions and batter capacity:
8 x 4 x 2 1/2 inch = 4 cups
8 1/2 x 4 1/2 x 2 1/2 inch = 6 cups
9 x 5 x 3 inch = 8 cups
Fill your pan only 3/4 full with your batter at least 1 1/2″ below the rim of the pan to prevent batter from overflowing pan.
If using a 9 x 5 pan, baking time will be closer to an hour. Bake until loaf tests done with toothpick and shield top with foil to prevent overbrowning if needed during last 10 minutes of baking time.
Use whole-milk, full-fat Greek yogurt for the best flavor or 2% if you prefer. Avoid nonfat, as it can contain fillers and stabilizers that will change the taste and texture of your cake.
You can substitute sour cream or plain regular yogurt for Greek yogurt. If using plain yogurt strain some of the liquid first so it’s thicker like Greek yogurt. Do not use fat free sour cream.
You can substitute frozen berries for fresh, no need to thaw but baking time will need to be adjusted and color of batter will change but still taste great.
Preheat your oven at least 20 minutes. Know your oven or invest in an inexpensive oven thermometer, as oven temperatures vary widely, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 5 or 10 degrees hotter or colder.
Lemon-Blueberry Loaf
Ingredients
Cake Ingredients
- 1 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
- Zest of 1 – 2 lemons depending on size of lemons (I used 1 extra large lemon)
Glaze Ingredients (I doubled recipe)
- 1 - 2 tablespoons fresh lemon juice
- 1 cup powdered sugar
Instructions
- Preheat oven to 350°F and prepare pan(s) by spraying baking spray with flour or by lining pan(s) with parchment paper.
- Blend cake mix, yogurt, lemon juice and zest, oil and eggs in large bowl with mixer at low speed until moistened, about 30 seconds. Beat at medium speed for 2 minutes.
- Gently fold in blueberries, pour batter into pan(s); bake immediately.
- Baking times will vary depending on pans and oven. Bake until toothpick inserted comes out batter free; stained from blueberries is OK. 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
To make glaze:
- Mix sugar with lemon juice, adding 1 tablespoon of juice at a time to desired consistency. Pour glaze over top of cooled cake. Double amount of glaze if desired.
Notes
- If using a 9 x 5 pan, baking time will be closer to an hour. Bake until loaf tests done with toothpick and shield top with foil to prevent overbrowning if needed during last 10 minutes of baking time.
- Use whole-milk, full-fat Greek yogurt for the best flavor or 2% if you prefer. Avoid nonfat, as it can contain fillers and stabilizers that will change the taste and texture of your cake.
- You can substitute sour cream or plain regular yogurt for Greek yogurt if you don't have any. If using plain yogurt, strain some of the liquid first so it’s thicker like Greek yogurt. Do not use fat free sour cream.
- You can substitute frozen berries for fresh, no need to thaw but baking time will need to be adjusted and color of batter will be altered but still taste great.
- Know your oven or invest in an inexpensive oven thermometer. Oven temperatures vary widely, depending on brand, age, whether electric or gas and it’s not unusual for an oven to run 5 or 10 degrees hotter or colder. Preheat your oven at least 20 minutes.
Find another ‘doctor the box’ recipe for moist and easy
Lemon Loaf Cake with Lemon Syrup, HERE.
And a reader favorite, Carrot Cake from Spice Cake Mix, HERE.
An easy and deliciously moist carrot cake, perfectly paired with homemade cream cheese frosting!
I am so glad to see another recipe, the Lemon Blueberry loaf looks so good, can not wait to try it.
Wow, we are making this for our Mother’s Day tea, thank you
I love that
Yummy!
Perfect for Mother’s Day.
Keep those delicious recipes coming.
Thank you!
You have a great Sunday…….
Mary, I love anything lemon and especially the pairing of lemon with blueberries. This would be a perfect accompaniment for my morning coffee. Who doesn’t like cake for breakfast? Happy Wednesday ♥️
YUMMY!!! ♥️♥️♥️
Reading this FIRST THING…I just salivated!! Good thing we have “our hours” today for a grocery run!! YUM!! franki
Looks beautiful, I keep eyeing my blueberries and dream of fresh from the garden flavor!
Mmmmm this lemon blueberry loaf looks so good, Mary! My son makes Greek yogurt on a regular basis with in the Instant Pot, so I always have a supply. Thanks for the recipe!
Looks delicious Mary! Will try this recipe soon. Enjoy your day! Clara ♥️
Looks awesome! The recipe is going right to my daughter who likes to bake every day! Thank you!
With limited grocery shopping options now I can still make this with a couple of substitutions; sour cream and sadly bottled lemon juice. But, it will still be good I’m sure. Thank you for providing pan sizes and baking times.
Oh, my! I love all things lemon and with the blue berries added for an extra pop of flavor, it will be heaven to taste. These items are going on my grocery list for sure. Mmmmmnnn good! Thanks Mary. 😋
I’m making the two loaf pans. One for our recently widowed neighbor and one for ourselves. Thanks for the recipe.
Fan of this recipe
OHHHH yes I will be making this soon.
Love lemons, blueberries. Makes my mouth salivate.
Have a great day.
Looks delicious. I will be making this soon.
Yum Mary! This sounds fabulous!
Jenna
lemon and blueberries go hand in hand! a special treat!
Yummy, thanks for sharing.
OMG i love this! lol
Beautiful presentation. Looks absolutely wonderful! Cake is my weakness!
Hi Mary, Oh this looks wonderful, have been wanting a cake like this, so appreciate your blog. I have been doing lemon cake topped with the lemon custard you posted a while back, which is such a treat. Also top with blueberry sauce, whip & mint. It is easy refreshing & a much loved recipe. This looks so delightful, thank you. Your posts have been such inspiration.
Hi Mary! I love your blog. I made this lemon blueberry cake for my family as well as all of my neighbors for a Mother’s Day treat. The overwhelming consensus was that everyone raved over how delicious it was and how much they enjoyed it. Thanks again. Be well and stay safe : )
Hi Dorothy, I’m so glad it was a hit, thanks for letting me know! ♥
Looking Delicious, Good Job.