1 can (15 oz.) blueberries in syrup
Or 1 c. fresh or frozen blueberries
1 pkg. Pillsbury lemon cake mix
1 c. plain yogurt or dairy sour cream
4 eggs

Beat all ingredients (except blueberries) for 2 minutes at medium speed. Carefully fold in berries. Pour into a greased and floured Bundt or tube pan. Bake at 350 degrees for 35-40 minutes until top springs back when touched in center. Cool 15 minutes, remove from pan. Cool completely; sprinkle with powdered sugar. Serve with sauce, if desired. Very moist cake - doesn't need sauce.

SAUCE FROM FRESH BERRIES:

1/4 c. sugar
1 tbsp. cornstarch
1/2 c. water
1 c. blueberries

Bring to boil over medium heat, stirring constantly until thick and clear.