Very Berry Lemon Cake – a delicious recipe with blueberries, lemon cake, yogurt, eggs, powdered sugar. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Drain berries,reserve 1 c syrup for sauce.
2
Combine cake mix,yogurt,and eggs.
3
Blend for 1 minute at low.
4
Then 2 minutes on medium,scraping the bowl occasionally.Carefully fold in well drained berries.
5
Pour batter into greased and floured bundt pan. Bake 350 degrees for 35-45 minutes.
6
Cool on rack 15 minutes,before removing from pan.
7
Cool completely.Sprinkle with powder sugar.
8
Serve with sauce and whipped cream if desired.
9
Sauce-In small saucepan combine 1/4c sugar,with 1 TBLS cornstarch.
10
Gradually stir in 1 cup reserved syrup from berries.Add water if needed to make 1 cup.
11
Bring to a boil over medium heat.Stir until thickened and clear -- .
243
kcal
Calories
15
g
Fat
19
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 (15 ounce) can blueberries in heavy syrup, 18 1/4 ounces lemon cake mix, 1 (8 ounce) container plain yogurt or (8 ounce) container sour cream, 4 eggs, and more.
Yes, Very Berry Lemon Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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