| 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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