Berry Lemon Cake

Course : Cakes
Serves: 10
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18 1/4 ounces lemon cake mix
1 teaspoon baking powder
1 Cup blueberries
8 ounces fat-free sour cream -- at room temperature
4 large egg whites -- whipped
1 tablespoons oil
1 teaspoon lemon peel -- grated

Preparation / Directions:

Preheat oven at 350. Prepare a 12-cup Bundt pan with cooking spray and flour; set aside. In a mixing bowl combine cake mix and baking powder; set aside. In another mixing bowl, combine blueberries, sour cream, egg whites, oil, and lemon peel. Mix dry ingredients with wet ingredients just until moistened. Pour batter into prepared pan. Bake for 40 minutes.

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