Blueberry Yogurt Cake
3 large eggs
8 ounces plain, vanilla, or blueberry yogurt
1/4 cup frozen orange juice concentrate, thawed
1/4 cup granulated sugar if using unsweetened yogurt
1/3 cup canola oil, corn oil, or safflower oil
1 white cake mix with pudding in the mix
16 ounces frozen blueberries
Grease and flour a 10 or 12-cup Bundt cake pan or a tube cake pan. Heat the oven to 325 for a dark-colored Bundt cake pan or nonstick pan, or 350° for a light-colored pan.
In a mixing bowl with electric mixer, beat together the eggs, yogurt, orange juice concentrate, sugar, and oil until smooth. Slowly beat in the cake mix. Continue beating on high speed for 2 minutes. Fold blueberries into the batter. Batter will be somewhat lumpy. Spoon into prepared cake pan.
Bake for 50 to 60 minutes, depending on pan size and color, or until browned and a toothpick or cake tester inserted into the cake comes out clean.
Can dust with powdered sugar when cool.