Ingredients

The following ingredients have 12 Servings
  • 1 package white cake mix
  • 1/2 cup butter (room temperature)
  • 1 cup lemon yogurt (Greek or regular)
  • 2 tbsp lemon juice (fresh)
  • 1/4 cup milk
  • 3 eggs
  • 3 lemons (zested)
  • 2 cup blueberries (fresh)
  • 1/2 package frosting mix
  • 4 tbsp butter (melted)
  • 2 tbsp water
  • 1/2 tsp vanilla extract

Instruction

  • Preheat oven to 350 degrees. Spray a standard bundt cake pan with non-stick baking spray; set aside.
  • In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat the cake mix and the butter until a thick dough forms. Add the yogurt, lemon juice, milk, mix until combined. Add the eggs and beat for 1 minute on medium speed.
  • Using a wooden spoon or a rubber spatula, fold in the lemon zest and blueberries. Pour into the bundt pan and bake for 40-50 minutes or until golden brown on top and set in the center.
  • Remove from the oven and allow to cool for 20 minutes before inverting onto a platter.
  • Meanwhile, in a medium size mixing bowl, beat the frosting mix, butter, water and extract with a hand mixer until smooth. Spread over the warm (but not hot) cake. Garnish with extra blueberries, lemon slices or mint.