Dense Vanilla And Blueberry Cake

• 9 ounces frozen blueberries
• 2 1/4 cups powdered sugar
• 2 tablespoons lemon juice
• 1 tablespoon cornstarch mixed with 2 tbsp water to make a paste
• 1 cup butter softened
• 1 teaspoon vanilla extract
• 1 pinch salt
• 1 lemon grated peel only
• 5 eggs
• 1 cup cornstarch
• 2/3 cup vanilla yogurt
• 1 cup flour
• 1 tablespoon baking powder
• creme fraiche to serve, optional

1. Place the blueberries, 2 tbsp of the powdered sugar and lemon juice in a small saucepan on medium-high heat. Bring to a boil, stirring. Stir in the cornstarch paste and simmer for 1 min, until thickened. Transfer a bowl and cool.
2. Preheat the oven to 325u0b0F. Grease and line a 9-inch baking pan with parchment paper. Beat the butter, remaining 2 1/4 cups powdered sugar, vanilla extract, salt and lemon peel in a large bowl with an electric mixer until creamy. Beat in the eggs one at a time alternating with 1/4 cupfuls of the cornstarch. Stir in the yogurt, flour and baking powder. Layer the blueberry mixture and batter into the prepared pan.
3. Bake for 45 mins. Cover the cake after 30 mins with foil. Cool in pan 15 mins. Remove from pan; cool completely on wire rack. Serve with creme fraiche, if desired.

blueberries, powdered sugar, lemon juice, cornstarch, butter, vanilla, salt, lemon grated peel only, eggs, cornstarch, vanilla yogurt, flour, baking powder, creme fraiche

Taken from www.yummly.com/recipe/Dense-Vanilla-and-Blueberry-Cake-1400978 (may not work)