Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Blueberry | 1 cup (148g) | 84 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cake | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ cups fresh blueberries
- 2 tablespoons flour
- 1 lemon cake mix
- 1 cup sour cream
- 4 large eggs
Directions
Grease and flour tube pan.
Sprinkle flour over blueberries.
Combine dry cake mix and sour cream.
Add eggs one at a time beating at low speed then beat at medium speed until smooth.
Fold in blueberries then bake at 350°F for 45 minutes.
Cool on rack for 15 minutes then remove from pan.
Category:Cathy's Recipes
Category:Cake Recipes
Category:Blueberry Recipes
Category:Sour cream Recipes