Paulettes Lemon Blackberry White Chocolate Loaf Recipe
Ingredients
- 1 box of Betty Crocker Super Moist Lemon Cake Mix
- 1-¼ cups water
- 1/3 cup canola oil (or other oil of your choice)
- ¾ cup egg substitute
- The zest of 1 lemon
- 1 cup fresh blackberries, washed
- ½ cup Ghiradelli’s White Chocolate Chips-stirred into the batter
- ½ or so cup Ghiradelli’s White Chocolate Chips-placed on top the batter
- Sprinkling of rainbow pearl sugar-to top and make it look festive and pretty
Instructions
- Mix the cake mix, water, canola oil, egg substitute, zest of 1 lemon, together and mix until the batter is completely mixed but not overdone.
- Add 1 lemon’s worth of zest to the batter using a microplane, the ½ cup white chocolate chips and the blackberries adding last so you don’t break them up.
- Take a silicone loaf pan and pour batter into the pan. This will slightly bake over the top of the pan when done. I sprayed a little bit of olive oil spray on the rim of the baking pan but with silicone you don’t have to grease the pan itself. (How I love the stuff! It revolutionized the way I baked by using that one kind of pan!)
- Set silicone pan on a cookie sheet and place in the oven.
- Bake in a 350 degree oven until done about an hour. It depends on the temperature of your oven but I would check at about 40 minutes or so and then bake the rest of the time.
- When the finished loaf comes out of the oven sprinkle a few tablespoons of rainbow pearl sugar-Like Betty Crocker-or another very coarse kind of rainbow sugar like Wilton in craft supplies.
- Wait until the loaf cools to cut it and use a very sharp knife.
- NOTE: Whatever you have that is leftover (if you have a small family this freezes well wrapped up carefully. Slice the loaf and freeze in individual plastic zip bags.)
- I make some really pretty Lemon Cookies that “light up the room” when they’re on a plate! They’re coming soon!
- Happy Cooking everybody!
