Assemble: ingredients - Cake mix. I have used Duncan Hines Classic white cake mix, feel free to use yellow cake mix.

Tofu and yogurt..

Oil, milk and water..

Frozen blueberries.

In a large bowl, empty the cake mix..

Sift cake mix through a strainer. Remove 2 tablespoon cake mix and save it for later. Preheat oven @350 degree F.

Add tofu, yogurt, oil, water and milk.

Beat the mix for 2-3 minutes.

Until smooth and well blended.

Dust blueberries with the saved 2 tablespoon flour. This will prevent them from sinking to the bottom of the cake.

This is what the coated blueberries will look like - all cloudy.

Sift the flour back to the batter and mix it well.

Add blueberries to the batter and...

Gently fold them into the batter.

Grease a baking pan.

Pour the batter and bake it in the warm oven for 45-55 minutes or until the toothpick comes our clean.

Baking time may vary depending on oven temperatures and size of the pan.

Allow the cake to cool down completely. The warm cake is very moist and soft, do not remove the cake from its baking pan until it is completely cooled.

Flipping a warm cake onto the wire rack may result in crumbly and broken cake (base of the cake stuck to the pan).

Dust it with some powdered sugar, cut and enjoy a warm and delicious bite of this cake.