Blueberry-Lemon Breakfast Cake

From the Washington Post Mini Page
8-12 servings

Ingredients
18 oz box lemon cake mix
6-8 oz container plain yogurt
4 eggs
1 1/2 cups blueberries (fresh or frozen)

Also needed
Bundt Pan
Cooking Spray

Cooking and Baking
Combine cake mix, yogurt and eggs (do not make as directed on box!)
Blend until moist, then beat two minutes at medium speed
Gently stir in blueberries
Spray pan with cooking spray
Pour batter into pan
Bake at 350 for 40 minute or until done
Cool for 15 minutes before removing from pan

*We made this the weekend after Abby was born and it was a perfect snack
*I don't like lemon cake, but love this cake!