1 cn Blueberries in heavy syrup
– (15 oz.)
– or 1 cup blueberries
1 pk Lemon cake mix (17 oz.)
8 oz Yogurt;plain or sour cream
4 Eggs
Powdered sugar
BLUEBERRY SAUCE
1/4 c Sugar
1 tb Cornstarch
Reserved blueberry syrup
Drain blueberries, reserve 1 cup syrup for sauce. Rinse blueberries and
drain well. In large mixer bowl, combine dry cake mix, yogurt and eggs.
Blend 1 minute at low speed. Beat 2 minutes at medium speed scraping sides
of bowl occasionally. Carefully fold in well-drained blueberries. Pour
batter into a generously greased and lightly floured 12-cup, 10-inch Bundt
ban. Bake at 350 degrees for 35 to 45 minutes until top springs back when
touched lightly in center. Cool cake 15 minutes before removing from pan.
Cool completely;sprinkle with powdered sugar. Serve with sauce, and if,
desired, with whipped cream. BLUEBERRY SAUCE: In small sauce pan, combine
sugar with cornstarch. Gradually stir in reserved blueberry syrup (add
water to make 1 cup if necessary). Bring to boil over medium heat; stir
constantly until thickened and clear.
Yields
1 Servings