Blueberry Lemon Cake
|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)|
|Sifted powdered sugar||1 Cup (16 tbs)|
|Granulated sugar||1 Cup (16 tbs)|
|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.