Submitted by: Beth Gilbert
1 box (18.25 oz) trans fat free lemon or vanilla cake mix
1 box (2.9 oz) lemon or vanilla cook and serve pudding
¾ cup skim milk
1 container (6 oz) low fat lemon yogurt
2 egg whites
1 egg
2 T canola oil
1 ½ cup fresh blueberries
2 t all purpose flour
Coat a 12 cup bundt pan with floured cooking spray.
Preheat oven to 350 degrees.
In a large bowl, combine the cake mix, dry pudding mix, milk, yogurt, egg whites, egg, and oil. Beat according to package directions.
In a small bowl, toss blueberries with the flour. Fold in the cake batter.
Pour batter into bundt pan. Bake for 35-40 minutes or until a wooden pick comes out clean. Let stand 30-40 minutes before inverting the pan. Cool completely. You can dust the cake with powdered sugar before serving.
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