Blueberry Lemon Cake

• 1 packet Blueberry Lemon Dip Mix
• 1/4 cup hot water
• 1 box (15.25 oz.) lemon cake mix
• 6– to 8-oz. of yogurt*
• 4 eggs
  

*You may use plain, blueberry, lemon or vanilla yogurt.

Directions:

Preheat oven to 350°. Combine Blueberry Lemon Dip Mix and hot water. Stir to mix and allow to set for a minimum of 10 minutes. Grease a 10-inch bundt pan or tube cake pan. In a large mixing bowl combine dry cake mix, yogurt, and eggs (do not add oil and water if cake mix directions require). Mix until combined, then beat for 2 minutes at medium speed. Gently stir in Blueberry Lemon mixture; do not use mixer. Pour batter into prepared pan. Bake in oven for 40 minutes or until done. Cool for 15 minutes before removing from pan. Sprinkle with confectioners (powdered) sugar.