Ingredients & Directions
18 1/4 oz Lemon cake mix
1 ts Baking powder
1 c Blueberries
8 oz Fat-free sour cream,
-at room temperature
4 Egg whites — whipped
1 tb Oil
1 ts Lemon peel — grated
oven at 350. 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. Serving Ideas : Serve warm or cool with powdered sugar or
whipped cream.
Yields
10 Servings