Recipe - Blueberry Lemon Cake

1 pack (9 or 10oz) frozen
unsweetened blueberries;
thawed
1 pack (2layersize)
lemonflavored cake mix
1 ct (8oz) lemon yogurt
4 Eggs

BLUEBERRY SAUCE
1 pack (9 or 10oz) frozen
unsweetened blueberries
1 cup Sugar
3 tablespoon Cornstarch
1 cup Boiling water
3 tablespoon Lemon juice

From: NDooley@presidentpo.president.uiowa.edu

Date: 25 May 1995 09:57:44 0600

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
10inch 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 10oz. pkg. frozen unsweetened blueberries. Combine 1 C.
sugar and 3 T. cornstarch; gradually stir in 1 C. boiling water. Cook and
stir until thickened; cook 2 minutes more. Remove from heat; stir in
blueberries and 3 T. lemon juice. Cool. Makes 3 C. sauce.

REC.FOOD.RECIPES ARCHIVES

/CAKES

From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.