Berry Lemon Cake
A decadent and delicious cake made with blueberries and sour cream.
Yield
10 servingsPrep
15 minCook
40 minReady
55 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 18 ¼ | ounces |
cake mix, lemon
|
|
| 1 | teaspoon |
baking powder
|
|
| 1 | cup |
blueberries
|
|
| 8 | ounces |
sour cream
fat free, room temperature |
|
| 4 | large |
eggs
whites, whipped |
|
| 1 | tablespoon |
vegetable oil
|
|
| 1 | teaspoon |
lemon zest
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 527.4 | ml/g |
cake mix, lemon
|
|
| 5 | ml |
baking powder
|
|
| 237 | ml |
blueberries
|
|
| 231.2 | ml/g |
sour cream
fat free, room temperature |
|
| 4 | each |
eggs
whites, whipped |
|
| 15 | ml |
vegetable oil
|
|
| 5 | ml |
lemon zest
grated |
|
Directions
Preheat oven at 350℉ (180℃). Prepare a 12-cup Bundt pan with cooking spray and flour; set aside.
In a mixing bowl , combine cake mix and baking powder; set aside. In another mixing bowl, combine blueberries, sour cream, egg whites, oil, and lemon peel. Mix dry ingredients with wet ingredients just until moistened.
Pour batter into prepared pan. Bake for 40 minutes. Drizzle with lemon icing if desired.
Serving Ideas:
Serve warm or cool with powdered sugar or whipped cream.
