Shelly's Recipe

VERY BERRY LEMON CAKE

Category: Cakes

1 (15 oz) can blueberries in heavy syrup
1 lemon cake mix
1 (8 oz) container plain yogurt or sour cream
4 eggs
Powdered sugar

Drain berries, reserve 1 cup syrup for sauce. Combine cake mix, yogurt and eggs. Blend for 1 minute at low. Then 2 minutes on medium, scraping the bowl occasionally. Carefully fold in well drained berries. Pour batter into greased and floured bundt pan. Bake 350 for 35-45 minutes. Cool on rack 15 minutes, before removing from pan. Cool completely. Sprinkle with powder sugar. Serve with sauce and whipped cream if desired.

Sauce: In small saucepan combine 1/4 cup sugar with 1 tbsp cornstarch. Gradually stir in 1 cup reserved syrup from berries. Add water if needed to make 1 cup. Bring to a boil over medium heat. Stir until thickened and clear.