Cook Time: 55 minutes
Total Time: 55 minutes
- 3 large eggs
- 1/4 cup granulated sugar
- 1/3 cup canola, corn, or safflower oil
- 1 cup sour cream
- Juice and finely grated zest of 2 lemons (about 1/4 cup juice)
- 1 box (18.25 ounces) yellow cake mix with pudding in the mix
- 2 cups fresh cleaned blueberries
Beat eggs with sugar until light; beat in the oil, sour cream, lemon juice, and lemon zest. Continue beating until smooth. Slowly blend in the cake mix then beat until well blended. Fold in the blueberries. Spoon into the prepared baking pan; smooth the top. Bake for 50 to 60 minutes, or until a toothpick comes out clean when inserted into the cake.
Dust with powdered sugar or serve with a vanilla glaze or lemon sauce.