Blueberry Picnic Cake
CDKitchen https://www.cdkitchen.com
Serves/Makes: 12 | Ready In: 1-2 hrs
Ingredients:
3/4 package (18.25 ounce size) lemon cake mix
3/4 teaspoon baking powder
3/4 cup blueberries
3/4 container (8 ounce size) fat-free sour cream, room temperature
3 egg whites, whipped
3/4 tablespoon oil
3/4 teaspoon lemon peel
powdered sugar (optional)
Directions:
Preheat oven at 350 degrees F. 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, gently blend together 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 or until tests done. Remove from oven and let cool on wire rack, about 10 minutes.
Invert pan over platter to remove cake. Dust with powdered sugar if desired.
*You have scaled this recipe to serve/make 12 (originally served 16). Please adjust for pan sizes, cooking times, measurements in the directions, and divided ingredients accordingly. Also please note that not all recipes can easily be scaled, especially doughs, breads, and cakes.
Recipe Location: https://www.cdkitchen.com/recipes/recs/1372/Blueberry-Picnic-Cake78047.shtml
Recipe ID: 48831
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