Blueberry Lemon Cake

Photo: flickr user wrestlingentropy

Ingredients

1 pkt (9- or 10-oz) frozen unsweetened blueberries thawed

1 pkt (2-layer-size) lemon-flavored cake mix

1 ct (8-oz) lemon yogurt

4 Eggs

1 pkt (9- or 10-oz) frozen unsweetened blueberries

1 cup Sugar

3 tablespoons Cornstarch

1 cup Boiling water

3 tablespoons Lemon juice

Preparation

Rinse blueberries and drain well; set aside. In large mixer bowl, combine cake mix, yogurt and eggs. Blend at low speed until moistened. Beat 2 minutes at medium speed. Fold in berries. Turn into greased and floured 10-inch tube pan. Bake at 350 deg. for 40 to 45 minutes until done. Cool in pan 15 minutes; remove from pan. Serve with Blueberry Sauce: Thaw and drain one 9 or 10-oz. pkg. frozen unsweetened blueberries. Combine 1 C. sugar and 3 T. cornstarch; gradually stir in 1 C. boiling water. Cook and stir until

Makes 3 C. sauce.

/CAKES