NVDAILY.COM | Reader Recipes

Posted October 29, 2010 | comments Leave a comment

Blueberry Lemon Breakfast Cake

Serves 8-12
1 (18-25 oz.) lemon cake mix
1 (6-8 oz.) container plain yogurt
4 eggs
1 1/2 c. blueberries (fresh or frozen)
Round tube or bundt cake pan
Cooking spray

Combine cake mix, yogurt and eggs (Do not add oil and water). Blend until moist then beat 2 minutes. Fold (gently stir) in blueberries. Spray tube pan with cooking spray; add cake mixture. Bake in 350 oven for 40 minutes or until done. Cool for 15 minutes before removing from pan.

Charlene Brill - Wardensville, WV


Copyright © The Northern Virginia Daily | nvdaily.com | 152 N. Holliday St., Strasburg, Va. 22657 | (800) 296-5137