Creamy Lemon  Berry Cake -


3 - 6 oz - lemon yogurt

1 - 8 oz - cool whip topping thawed

1 4 -serving size package of instant vanilla pudding mix.

1 cup - fresh blueberries

1 8 inch angel food cake / or 1 - box of packaged angel food cake


Directions - in a medium bowl, whisk together yogurt and pudding mix until smooth. Then fold in cool whip. Serve cream and fresh blueberries over angel food cake cubed.


prep time: 15 min / 45 if needing to bake cake


Glazed Blueberry Mini-Cakes Recipe


1/4 teaspoon salt
2 tablespoons milk
1-1/4 cups coarsely chopped fresh Blueberries
1 2/3 white chocolate chips
WHITE GLAZE (recipe follows)
1/3 cup packed light brown sugar
1-1/2 teaspoons vanilla extract
1-1/3 cups all-purpose flour
3/4 teaspoon baking powder
1 egg
1/4 teaspoon baking soda
1/3 cup granulated sugar
1/3 cup butter or margarine , softened


Directions

1. Heat oven to 350°F. Lightly grease or paper-line small muffin cups (1-3/4 inches in diameter).
2. Beat butter, granulated sugar, brown sugar, egg and vanilla extract in large bowl until light and fluffy. Stir together flour, baking powder, baking soda and salt; gradually mix into butter mixture. Add milk; stir until blended. Stir in cranberries and 2/3 cup white chips (reserve remaining chips for glaze). Fill muffin cups about 7/8 full with batter.
3. Bake 18 to 20 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes; remove from pan to wire cooling rack. Cool completely. Prepare WHITE GLAZE;


WHITE GLAZE:

Place remaining 1 cup   White chocolate Chips in small microwave-safe bowl; sprinkle 2 tablespoons vegetable oil over chips. Microwave at MEDIUM 30 seconds or until melted; stir then drizzel on muffins, let cool in refrigerator, sever and enjoy!!

Makes about 3 dozen of mini-cupcakes or 1 dozen of large cupcakes