Blueberry Yogurt Cake

Ingredients:
3 large eggs
8 oz. plain, vanilla, or blueberry yogurt
¼ c. frozen orange juice concentrate, thawed
1/3 c. oil
¼ c. granulated sugar if using unsweetend yogurt
1 white cake mix with pudding in the mix
16 oz. frozen blueberries

Methods:
1. 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.

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

3. Bake 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.