Title: Blueberry Lemon Cake
Categories: Cake
Yield: 16 Servings

1 pk (9- or 10-oz) frozen
-unsweetened blueberries;
-thawed
1 pk (2-layer-size)
-lemon-flavored cake mix
1 ct (8-oz) lemon yogurt
4 Eggs

------------------------------BLUEBERRY SAUCE------------------------------
1 pk (9- or 10-oz) frozen
-unsweetened blueberries
1 c Sugar
3 tb Cornstarch
1 c Boiling water
3 tb Lemon juice

From: NDooley@president-po.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
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.

REC.FOOD.RECIPES ARCHIVES

/CAKES

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