Joanne's Very Berry Lemon Cake

Submitted by Joanne Carroccio

 

Ingredients

One 15 oz. can of blueberries, drained or 1 cup of fresh/frozen blueberries
One 17 oz. package of Pillsbury Lemon or Pineapple Batter Cake Mix
One 8 oz. carton of plain yogurt or sour cream
4 eggs

Directions

  1. Preheat oven to 350 degrees

  2. Rinse blueberries and drain well

  3. Combine dry cake mix, yogurt, and eggs and blend at low speed until moist

  4. Beat for 2 minutes at medium speed, scraping the bowl often

  5. Fold in drained berries

  6. Pour into generously greased, lightly floured 10 inch bundt or tube pan

  7. Bake for 35-45 minutes until toothpick comes out clean

  8. Cool for 15 minutes and remove from pan

  9. Serve warm or cool with powdered sugar or whipped cream

 
 

Have you made this recipe? Share your tips, tricks, and stories in the comments below!

DessertNatalie Catalinadessert, cakeComment