Preheat oven to temperature according to boxed mix for a Bundt pan. Liberally grease your Bundt pan.
Add blueberries and water to a small saucepan to simmer for 5 minutes, or until thawed (if using frozen), then allow to cool.
Mix all cake mix ingredients according to directions, folding in the cup of yogurt, and lemon juice and zest.
Pour blueberry mixture into your cake batter and gently swirl with spatula, but do not stir.
Pour batter into your Bundt pan and bake according to box directions. (Cake may take a little longer to cook because of the additions).
Remove after baking and allow to cool before inverting and removing from pan. You can glaze the cake with a simple syrup, honey or simply dust with powdered sugar.
Lemons are a kitchen staple that deliver flavor and balance to both sweet and savory dishes. Incredibly versatile, this fruit has an affinity for berries, cream, and honey as well as seafood and garlic. This cake recipe calls for both lemon juice and lemon zest, a sunny complement to the blueberries.
Ingredients
Directions
Preheat oven to temperature according to boxed mix for a Bundt pan. Liberally grease your Bundt pan.
Add blueberries and water to a small saucepan to simmer for 5 minutes, or until thawed (if using frozen), then allow to cool.
Mix all cake mix ingredients according to directions, folding in the cup of yogurt, and lemon juice and zest.
Pour blueberry mixture into your cake batter and gently swirl with spatula, but do not stir.
Pour batter into your Bundt pan and bake according to box directions. (Cake may take a little longer to cook because of the additions).
Remove after baking and allow to cool before inverting and removing from pan. You can glaze the cake with a simple syrup, honey or simply dust with powdered sugar.