Blueberry Picnic Cake
recipe at a glance
ready in: 1-2 hrs
recipe id: 48831
1 package (18 1/4 oz size) lemon cake mix
1 teaspoon baking powder
1 cup blueberries
1 carton (8 oz size) fat-free sour cream, room temperature
4 egg whites, whipped
1 tablespoon oil
1 teaspoon lemon peel, zested
powdered sugar (optional)
Preheat oven at 350º. 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.
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