Yield: 1 Servings
|1 can||Blueberries in heavy syrup (15 oz.) or 1 cup blueberries|
|1 pack||Lemon cake mix (17 oz.)|
|8 ounces||Yogurt;plain or sour cream|
|Reserved blueberry syrup|
Drain blueberries, reserve 1 cup syrup for sauce. Rinse blueberries and drain well. In large mixer bowl, combine dry cake mix, yogurt and eggs.
Blend 1 minute at low speed. Beat 2 minutes at medium speed scraping sides of bowl occasionally. Carefully fold in well-drained blueberries. Pour batter into a generously greased and lightly floured 12-cup, 10-inch Bundt ban. Bake at 350 degrees for 35 to 45 minutes until top springs back when touched lightly in center. Cool cake 15 minutes before removing from pan.
Cool completely;sprinkle with powdered sugar. Serve with sauce, and if, desired, with whipped cream. BLUEBERRY SAUCE: In small sauce pan, combine sugar with cornstarch. Gradually stir in reserved blueberry syrup (add water to make 1 cup if necessary). Bring to boil over medium heat; stir constantly until thickened and clear. Source: Unusual Old World and American Recipes from Nordic Ware. Formatted for MM by Karen Adler FNGP13B.
Posted to MM-Recipes Digest V4 #2 by Beynong@... on Jan 3, 1999