Blueberry Lemon Cake Recipe

• 1 pkt (9- or possibly 10-ounce) frzn unsweetened blueberries thawed
• 1 pkt (2-layer-size) lemon-flavored cake mix
• 1 ct (8-ounce) lemon yogurt
• 4 x Large eggs
• 1 pkt (9- or possibly 10-ounce) frzn unsweetened blueberries
• 1 c. Sugar
• 3 Tbsp. Cornstarch
• 1 c. Boiling water
• 3 Tbsp. Lemon juice

1. Rinse blueberries and drain well; set aside.
2. In large mixer bowl, combine cake mix, yogurt and Large eggs.
3. Blend at low speed till moistened.
4. Beat 2 min at medium speed.
5. Mix in berries.
6. Turn into greased and floured 10-inch tube pan.
7. Bake at 350 deg.
8. for 40 to 45 min till done.
9. Cold in pan 15 min; remove from pan.
10. Serve with Blueberry Sauce: Thaw and drain one 9 or possibly 10-ounce.
11. pkg.
12. frzn unsweetened blueberries.
13. Combine 1 C. sugar and 3 Tablespoons cornstarch; gradually stir in 1 C. boiling water.
14. Cook and stir till thickened; cook 2 min more.
15. Remove from heat; stir in blueberries and 3 Tablespoons lemon juice.
16. Cold.
17. Makes 3 C. sauce.
18. /CAKES

lemonflavored cake mix, lemon yogurt, eggs, blueberries, sugar, cornstarch, boiling water, lemon juice

Taken from cookeatshare.com/recipes/blueberry-lemon-cake-88057 (may not work)