| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Cake |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Blueberries, thawed if necessary |
| 1 |
tb |
Lemon juice |
| 1 |
c |
Sugar |
| 2 1/2 |
tb |
Cornstarch |
| 1/2 |
ts |
Ground cinnamon |
| 1/2 |
ts |
Ground nutmeg |
| 1/2 |
ts |
Fresh grated lemon peel |
| 1/2 |
|
Box plain yellow cake mix |
| 8 |
tb |
Butter, melted |
| 1/2 |
c |
Pecans |
INSTRUCTIONS
TOPPING
Preheat oven to 350F. Put the blueberries in a medium sized bowl, add the
lemon juice, and toos gently. Mix together the sugar, cornstrach, cinnamon,
nitmeg, and lemon peel. add the blueberries and mix genyly. Turn into a
greased 9-inch square baking pan . Sprinkle the dry cake mix over the top;
drizzle with the melted butter and sprinkle with the pecans. Bake for 45 to
50 minutes, or until golden brown. Serve warm or cold with ice cream.
NOTES : A full box of cake mix is 18.25 oz. Use half now and save the other
half for the next time- which should be soon.
Recipe by: Mr. Food Posted to MC-Recipe Digest V1 #654 by Cathy
<cspencer@highlander.cbnet.ns.ca> on Jul 1, 1997
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“Nothing ruins the truth like stretching it.”