Blueberry Yogurt Cake

Blueberry Yogurt Cake
By: Diana Rattray

3 large eggs
8 oz blueberry yogurt (note: if using plain yogurt add 1/4 cup granulated sugar)
¼ cup frozen orange juice concentrate, thawed
1/3 cup canola oil
1 white cake mix (preferably with pudding in the mix)
16 oz frozen blueberries

Grease and flour a 10-12 cup Bundt or tube cake pan. Heat oven to 350 degrees.

In a mixing bowl with an electric mixer beat together eggs, yogurt, orange juice concentrate, and oil. Slowly beat in cake mix. Continue beating on high speed for 2 minutes. Stir in blueberries. Batter will be lumpy. Spoon into prepared cake pan.

Bake 50-60 minutes, depending on pan size and color, or until browned and a toothpick or cake tester inserted into the cake comes out clean.

If desired drizzle a powdered sugar glaze over top of warm cake. Serve with whip cream or vanilla ice cream.