- 1 packet Blueberry Lemon Dip Mix (dry)
- 1/4 cup hot water
- 1 box (18-oz.) lemon cake mix (dry)
- 1 container (6– to 8-oz.) of yogurt*
- 4 eggs
- Non-stick oil spray
- 1/4 cup powdered sugar for top of cake
*You may use plain, blueberry, lemon, or vanilla yogurt.
Preheat oven to 350°. Combine Blueberry Lemon Dip Mix and hot water; set aside for at least 10 minutes. Spray a bundt cake pan with non-stick spray. Combine dry cake mix, yogurt and eggs. Blend with a spatula until moist, then beat for 2 minutes at medium speed. Gently fold in Blueberry Lemon mixture with a spatula; do not use mixer. Pour batter into prepared pan. Bake for 40 minutes. Cool for 15 minutes before removing from pan. Sprinkle with powdered sugar, cut into slices, and serve.