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Blueberry Lemon Cake Recipe
|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|
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 mg
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
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.