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Blueberry Lemon Cake

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  Frozen unsweetened blueberries 18 Ounce, thawed (2 Packages, 9 Ounces Each)
  Lemon flavored cake mix 18 Ounce (1 Package, 2 Layer Size)
  Lemon yogurt 8 Ounce (1 Carton)
  Eggs 4
  Sifted powdered sugar 1 Cup (16 tbs)
  Milk 4 Teaspoon
  Granulated sugar 1 Cup (16 tbs)
  Cornstarch 2 Tablespoon
  Boiling water 1 Cup (16 tbs)
  Lemon juice 3 Tablespoon

Drain one package of berries, reserving juice for sauce.
Rinse berries and drain well.
In large mixer bowl, combine cake mix, yogurt, and eggs.
Blend at low speed till moistened.
Beat 2 minutes at medium speed.
Fold in drained berries.
Turn into greased and floured 10-inch tube pan.
Bake in 350° oven for 40 to 45 minutes.
Cool in pan (do not turn upside down).
Remove from pan.
Combine powdered sugar and enough milk to make drizzling consistency; drizzle over cake.

Recipe Summary

Cook Time: 
40 Minutes

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4224 Calories from Fat 612

% Daily Value*

Total Fat 64 g98.2%

Saturated Fat 16.8 g84.2%

Trans Fat 10 g

Cholesterol 847.9 mg282.6%

Sodium 4915 mg204.8%

Total Carbohydrates 843 g280.9%

Dietary Fiber 14.2 g56.9%

Sugars 626.6 g

Protein 68 g136.4%

Vitamin A 24.8% Vitamin C 64.6%

Calcium 38.2% Iron 82%

*Based on a 2000 Calorie diet

Blueberry Lemon Cake Recipe