Blueberry Lemon Cake
1 package frozen unsweetened blueberries, thawed
1 package lemon cake (2 layer)
1 8 oz. carton lemon yogurt, lowfat
Combine cake mix, yogurt, eggs.
Blend on low speed until moistened. Beat 2 minutes at medium speed.
Fold in blueberries.
Turn into greased and floured tube pan.
Bake in 350 oven 40-45 minutes.
Cool in pan 15 minutes. Remove from pan.
Serve with blueberry sauce.