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Blueberry Swirl Cake




Source of Recipe


Internet


List of Ingredients




1 package Duncan Hines Blueberry Muffin Mix
1/3 cup sugar
1 tablespoon cornstarch
dash salt
15 ounces blueberries
1 tablespoon lemon juice
2 tablespoons Crisco oil
1 egg
1/2 cup water
ice cream or whipped cream if desired



Recipe



Preheat oven to 400°F. In a small saucepan, combine sugar, cornstarch and salt. Add undrained blueberries. Cook and stir over medium heat until mixture comes to a boil. Remove from heat, mix in lemon juice and set aside. Pour into an 8-inch square or 9-inch round pan; tilt pan to cover bottom. Put muffin mix, egg and water into pan, stir with a fork or spoon until blended, about 1 minute. Scrape sides and spread batter evenly in ban. Drizzle blueberry mixture over top of batter. Bake for 25-30 minutes, until cake tests done with a toothpick. If desired, serve with ice cream or whipped cream.