Blueberries: Blueberry Lemon Cake
Source of Recipe
by Schmitty
List of Ingredients
1 1/2 cups fresh or frozen unsweetened blueberries
1 package (2 layer size) lemon cake mix
1 (8 ounce) carton lemon yogurt
4 eggs
Cinnamon Blueberry Sauce
Recipe
Preheat oven to 350 degrees F. Grease & lightly flour a 10 inch tube pan, set aside.
Thaw blueberries if frozen. Rinse fresh or thawed frozen blueberries, drain well.
In a large mixer bowl, combine cake mix, yogurt and eggs. Beat on low speed of electric mixer til combined, then on medium speed for 2 minutes. By hand, fold in berries. Turn batter into prepared pan.
Bake in oven for about 45 minutes or till cake tests done. Place cake on wire rack, cool for 10 minutes. Remove from pan, cool thoroughly. Spoon Cinnamon Blueberry sauce over cake slices when serving.
Serves 12.
Cinnamon Blueberry Sauce:
1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon ground cinnamon
dash salt
1 1/2 cups fresh or frozen unsweetened blueberries
1 teaspoon lemon juice
In small bowl, stir together sugar, cornstarch, lemon peel, cinnamon and salt, set aside.
In saucepan, combine 1/2 cup of the blueberries and 2/3 cup water. Bring to boiling, remove from heat. Mash berries. Stir in sugar mixture. Cook and stir over medium heat til mixture is thickened and bubbly. Stir in remaining blueberries and lemon juice. Simmer for 3 to 5 minutes or til heated through. Serve over cake.
Makes about 1 3/4 cup sauce.
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