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Berry Lemon Cake

 

A decadent and delicious cake made with blueberries and sour cream.
116

Yield

10

servings

Prep

15

min

Cook

40

min

Ready

55

min

Trans-fat Free
 

Ingredients

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

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 108g (3.8 oz)
Amount per Serving
Calories 29437% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 84mg 28%
Sodium 170mg 7%
Total Carbohydrate 15g 15%
Dietary Fiber 0g 2%
Sugars g
Protein 9g
Vitamin A 5% Vitamin C 3%
Calcium 6% Iron 8%
* based on a 2,000 calorie diet How is this calculated?

 

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