Lemon Drizzle Cake

• 1 pkg. yellow cake mix
• 1 cup water
• 1/2 cup salad oil
• 4 eggs
• 1 pkg. lemon pudding mix
• 1 cup Blueberries (Optional)
• 1/4 cup butter
• 1/4 cup brown sugar
• 1 cup powdered sugar
• 1 tsp. lemon flavor
• vanilla
• 3 tbsp. hot water
• 2 tbsp. cornstarch
• 1/2 cup sugar
• 1/4 tsp. salt
• 2 cups water
• 1 tbsp. grated lemon peel
• 3 tbsp. lemon juice
• 4 tbsp. butter

1. LEMON DRIZZLE CAKE Mix together dry ingredients.
2. Add water and oil.
3. Add 1 egg at a time, beating well after each addition.
4. Gently fold in drained blueberries.
5. Pour batter into 10 inch fluted, plain tube pan (greased and floured), or in indevidual seving bowls.
6. Bake 45 minutes at 350 degrees.
7. Let cake cool (do not invert pan) for 20 minutes before removing from pan.
8. Drizzle on glaze when cake is completely cold.
9. GLAZE Melt butter, add brown sugar.
10. Cook to make syrup.
11. Add powdered sugar and flavoring.
12. Add water a little at a time until glaze can be easily poured over cake.
13. LEMON SAUCE In saucepan mix cornstarch, sugar, and salt.
14. Gradually stir in water.
15. Cook, stirring constantly, until mixture thickens.
16. Boil and stir 1 minute.
17. Remove from heat.
18. Stir in remaining ingredients.
19. ENJOY!!
20. !

yellow cake mix, water, salad oil, eggs, lemon pudding mix, blueberries, butter, brown sugar, powdered sugar, lemon flavor, vanilla, water, cornstarch, sugar, salt, water, lemon juice, butter

Taken from www.foodgeeks.com/recipes/21646 (may not work)