You are here

Blueberry Lemon Cake

admin's picture
Ingredients
  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
Directions

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

Cuisine: 
American
Course: 
Dessert
Method: 
Baked
Ingredient: 
Lemon
Cook Time: 
40 Minutes

Rate It

Your rating: None
4.05
Average: 4.1 (2 votes)