Blueberry-Lemon Cake


Submitted By: Vivian Christman

Ingredients

  • 1 (15-ounce) can blueberry pie filling or 1 cup fresh blueberries
  • 1 (16-ounce) box lemon cake mix
  • 1 (8-ounce) carton plain yogurt or dairy sour cream
  • 4 eggs
  • 2 tablespoons confectioner’s sugar
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/8 teaspoon ground mace
  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated lemon rind

    • Instructions


    Drain blueberries, reserving 1 cup syrup for sauce. Rinse blueberries and drain. Combine dry cake mix, yogurt or sour cream, cinnamon, nutmeg, and eggs. Blend for one minute with an electric mixer on low speed, then for two minutes at medium speed, scraping sides of bowl occasionally. Carefully fold in blueberries.
    Pour batter into a well greased and lightly floured Bundt pan. Bake at 350° for 35 to 40 minutes or until top springs back when touched lightly in center. Cool cake before removing from pan. Sprinkle with confectioner’s sugar.
    Make a blueberry sauce by combining 1/4 cup sugar, 1 tablespoon cornstarch, 1/8
    teaspoon mace, and 1 teaspoon lemon rind in a small saucepan. Gradually stir in reserved blueberry syrup, adding enough water to make 1 cup if necessary. Bring to a boil over medium heat; stir constantly until thickened and clear.