Title: Blueberry lemon cake
 Categories: Cake
      Yield: 16 Servings
 
      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

MMMMM----------------------BLUEBERRY SAUCE---------------------------
      1 pk (9- or 10-oz) frozen
           -unsweetened blueberries
      1 c  Sugar
      3 tb Cornstarch
      1 c  Boiling water
      3 tb Lemon juice
 
  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