Ingredients for Very Berry Lemon Cake
- 1 (21 ounce) can blueberries in heavy syrup, drained (reserving 1 cup syrup for sauce)
- 1 (18.25 ounce) package lemon cake mix
- 1 cup plain yogurt
- 3 large eggs
- powdered sugar (for dusting)
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 cup water (if needed)
- whipped cream (optional, for serving)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Very Berry Lemon Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Very Berry Lemon Cake
- Drain blueberries, reserving 1 cup of the syrup for the sauce.
- Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, combine cake mix, 1 cup plain yogurt, and 3 large eggs.
- Beat with an electric mixer on low speed for 1 minute, then on medium speed for 2 minutes, scraping down the sides of the bowl as needed.
- Gently fold in 2 cups of well-drained blueberries.
- Pour batter into the prepared bundt pan.
- Bake for 35-45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
- While the cake cools, prepare the blueberry sauce: In a small saucepan, whisk together 1/4 cup granulated sugar and 1 tablespoon cornstarch.
- Gradually whisk in 1 cup of reserved blueberry syrup, adding water as needed to reach 1 cup of total liquid.
- Bring the mixture to a boil over medium heat, stirring constantly until thickened and clear (about 2-3 minutes).
- Once the cake is completely cool, dust it with powdered sugar.
- Serve with the blueberry sauce and whipped cream, if desired.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
108g
Fat
8g
Carbs
14g
