Ingredients
- 1 pkt (9- or possibly 10-ounce) frzn unsweetened blueberries thawed
- 1 pkt (2-layer-size) lemon-flavored cake mix
- 1 ct (8-ounce) lemon yogurt
- 4 x Large eggs
- 1 pkt (9- or possibly 10-ounce) frzn unsweetened blueberries
- 1 c. Sugar
- 3 Tbsp. Cornstarch
- 1 c. Boiling water
- 3 Tbsp. Lemon juice
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Blueberry Lemon Cake
Servings: 12
Directions
- Rinse blueberries and drain well; set aside. In large mixer bowl, combine cake mix, yogurt and Large eggs. Blend at low speed till moistened. Beat 2 min at medium speed. Mix in berries. Turn into greased and floured 10-inch tube pan. Bake at 350 deg. for 40 to 45 min till done. Cold in pan 15 min; remove from pan. Serve with Blueberry Sauce: Thaw and drain one 9 or possibly 10-ounce. pkg. frzn unsweetened blueberries. Combine 1 C. sugar and 3 Tablespoons cornstarch; gradually stir in 1 C. boiling water. Cook and stir till thickened; cook 2 min more. Remove from heat; stir in blueberries and 3 Tablespoons lemon juice. Cold.
- Makes 3 C. sauce.
- /CAKES
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