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Very Berry Lemon Cake                                     Sharon Benda

1 can (15 oz.) blueberries, drained or 1 cup fresh or frozen blueberries

1 package (17 oz.) Pillsbury Lemon or Pineapple batter cake mix

1 carton (8 oz.) plain yogurt or sour cream

4 eggs

Oven 350 degrees                                                10 inch cake


Rinse blueberries; drain well.  Combine dry cake mix, yogurt, eggs; blend at low speed until moist.  Beat 2 minutes at medium speed, scraping bowl often.  Fold in drained berries.  Pour into generously greased lightly floured 10" bundt or tube pan.  Bake at 350 degrees for 35‑45 minutes until toothpick inserted in center comes out clean.  Cool 15 minutes; remove from pan.  Serve warm or cool with powdered sugar or whipped cream.  I got this  from Mary Ann and she served raspberries over the top. (Ummmmmmmmmmmmmmmmm!)