Blueberry lemon cake

Yield: 16 Servings

Measure Ingredient
1 pack (9- or 10-oz) frozen unsweetened blueberries; thawed
1 pack (2-layer-size) lemon-flavored cake mix
1 carton (8-oz) lemon yogurt
4 \N Eggs
1 pack (9- or 10-oz) frozen unsweetened blueberries
1 cup Sugar
3 tablespoons Cornstarch
1 cup Boiling water
3 tablespoons Lemon juice


From: NDooley@...

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 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 thickened; cook 2 minutes more. Remove from heat; stir in blueberries and 3 T. lemon juice. Cool. Makes 3 C. sauce.



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