Dessert

Lemon Blueberry Bunt Cake is for Dessert.

Lemon Blueberry Bunt Cake takes 15 minutes to prepare.

Lemon Blueberry Bunt Cake takes 40 minutes to cook.

Lemon Blueberry Bunt Cake makes 16 servings.

The ingredients for Lemon Blueberry Bunt Cake are:

Floured baking spray
1 box 15.25 oz. Lemon cake mix
1 box 2.9 oz Jello cook and serve lemon pudding.
3/4 cup skim milk
1 6 oz. container fat free lemon yogurt
1 whole egg
2 egg whites
2 tbls canola oil
1 1/2-2 cups fresh blueberries
3 tsp flour
powered sugar for dusting top of cake

Here is how you make Lemon Blueberry Bunt Cake:

Preheat oven to 350* FSpray a 12 cup Bundt pan with floured baking spray.In a large bowl combine the cake mix, dry pudding mix, milk, yogurt, egg and egg whites and canola oil. Beat according to cake mix directions.In a quart size plastic bag add the blueberries and flour. Seal the bag and shake to coat. This helps them not sink to the bottom. Now gently fold the coated berries into the batter.Pour batter into the Bundt pan. Bake for 35-40 minutes or until toothpick inserted into the middle comes out clean. Let stand 30-40 minutes before turning out. Let cool completely. Dust with powered sugar before serving.Serving Size: makes 16 servingsNumber of Servings: 16Recipe submitted by SparkPeople user CORNETPLAYER.

The nutritional information for Lemon Blueberry Bunt Cake is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 161.4

• Total Fat: 3.0 g
• Cholesterol: 12.2 mg
• Sodium: 249.4 mg
• Total Carbs: 31.5 g
• Dietary Fiber: 1.0 g
• Protein: 2.4 g