Lemon Blueberry Cake

Lemon Blueberry Cake
Directions
- Prepare cake mix according to box directions.
- Divide batter equally in to 2 greased or parchment lined full sheet pans.
- Bake at 300°F in a convection oven for 10-14 minutes, or at 350°F in a standard oven for 14-18 minutes.
- Rotate pans baked in a convection oven one-half turn after five minutes of baking.
- To create the mousse, add yogurt and whip topping to large stainless mixing bowl. Mix with wire whisk until mixture is light and airy and well blended.
- Add ½ cup lemon zest; whip until well incorporated.
- To assemble the cakes, cut cooled cake into 12x8 sections in sheet pan giving you 96 squares per sheet pan.
- Pipe 1 oz. of the mousse on top of each cake square.
- Garnish each cake with 1 tsp. of blueberries and a pinch of lemon zest.
Ingredients
- 4 cups blueberries
- 5 lb Gold Medalâ„¢ ZT Yellow Cake Mix, (1 box)
- 1-1/2 cup lemon zest
- 7 cups water, (cool)
- 6 lb whipped topping, non-dairy, (1 gal, 3 cups)
- 3 qts Yoplait® Yogurt, Vanilla