Blueberry Lemon Cake Recipe
Ingredients
| 2 9-ounce packages frozen unsweetened blueberries, thawed | ||
| Regular package | 1 | |
| 1 8-ounce carton lemon yogurt | ||
| Eggs | 4 standard | |
| Powdered sugar | 1 Cup (16 tbs), sifted | |
| 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.
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.
Chef
