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

Rinse blueberries, drain well. Combine dry ingredients (cake mix), yogurt, eggs, blend at low speed until moist. Beat 2 minutes at medium speed; scrape bowl often. Fold in drained berries. Pour into generously greased and lightly floured 10" bundt or tube pan. Bake at 350 degrees for 35 or 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.