1 (15 oz.) can blueberries, drained or 1 c. blueberries (fresh or frozen)
1 (17 oz.) pkg. Pillsbury lemon or pineapple batter cake mix
1 (8 oz.) carton plain yogurt or sour cream
4 eggs

Oven, 350 degrees. Rinse blueberries; drain well. Combine dry cake mix, yogurt, and eggs; blend at low speed until moist. Beat 2 minutes at medium speed; scrape bowl often. Fold in drained blueberries. Pour into generously greased, slightly floured 10 inch bundt or tube pan. Bake at 350 degrees for 35 to 45 minutes until toothpick inserted in center comes out clean. Cool 15 minutes; remove from pan. Serve warm or cool with powdered sugar or whipped cream.