| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Cake | 16 | Servings | |
INGREDIENTS
| 1 | pk | (9- or 10-oz) frozen unsweetened blueberries; thawed |
| 1 | pk | (2-layer-size) lemon-flavored cake mix |
| 1 | ct | (8-oz) lemon yogurt |
| 4 | Eggs | |
| 1 | pk | (9- or 10-oz) frozen unsweetened blueberries |
| 1 | c | Sugar |
| 3 | tb | Cornstarch |
| 1 | c | Boiling water |
| 3 | tb | Lemon juice |
INSTRUCTIONS
BLUEBERRY SAUCE From: NDooley@president-po.president.uiowa.edu Date: 25 May 1995 09:57:44 -0600 Rinse blueberries and drain well; set aside. In large mixer bowl, combine cake mix, yogurt and eggs. Blend at low speed until moistened. Beat 2 minutes at medium speed. Fold in berries. Turn into greased and floured 10-inch tube pan. Bake at 350 deg. for 40 to 45 minutes until done. Cool in pan 15 minutes; remove from pan. Serve with Blueberry Sauce: Thaw and drain one 9 or 10-oz. pkg. frozen unsweetened blueberries. Combine 1 C. sugar and 3 T. cornstarch; gradually stir in 1 C. boiling water. Cook and stir until thickened; cook 2 minutes more. Remove from heat; stir in blueberries and 3 T. lemon juice. Cool. Makes 3 C. sauce. REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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