Very Berry Lemon Cake |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 1 cake | N/A | N/A | 192 | N/A | 8gm | 237mg | 28gm | 3gm | 53mg |
| INGREDIENTS: | ||
| 1 (18.25-ounce) package lemon cake mix | 1 (8-ounce) carton plain yogurt or sour cream | 4 eggs |
| 1-1/2 cups fresh or frozen blueberries, rinsed and drained | ||
| 1 | Grease and flour a 10 or 12-cups bundt pan. If using a 10-cup pan, fill 3/4 full and make 3 to 4 cupcakes with the remaining batter. In a large mixing bowl, mix all ingredients except blueberries with an electric mixer at medium speed 2 minutes. Gently stir in blueberries. Spoon batter into prepared pan. |
| 2 | Bake in prepheated 325-degree oven 45 or 55 minutes or until toothpick inserted in center of cake comes out clean. Cool 10 minutes. Remove from pan; cool completely on rack. Serve warm or cold with whipped cream. |