|
|
|
|
BLUEBERRY-LEMON BUNDT CAKE
Serves 12
1-1/2 cups fresh
blueberries
2 tablespoons flour
1 lemon cake mix
1 cup sour cream
4 large eggs
Preheat oven
to 350 degrees.
Grease and flour Bundt pan. Sprinkle flour over
blueberries. Combine dry cake mix and sour cream. Add eggs, one at a time,
beating at low speed. Beat at medium speed until smooth.
Bake for 45
minutes. Cool on rack for 15 minutes. Remove from pan.
