Shelly's Recipe

BLUEBERRY SWIRL CAKE

Category: Cakes

1 box blueberry muffin mix
1/3 cup sugar
1 tbsp cornstarch
Dash salt
15 oz can blueberries
1 tbsp lemon juice
2 tbsp vegetable oil
1 egg
1/2 cup water
Ice cream or whipped cream

Preheat oven to 400. In a saucepan, combine sugar, cornstarch and salt. Add undrained blueberries. Cook and stir over medium heat until mixture comes to a boil. Remove from heat, mix in lemon juice and set aside. Pour the into an 8 inch square pan; tile pan to cover bottom. Stir together muffin mix, egg and water into pan, stir with a form until blended, about 1 minute. Scrape sides and spread batter evenly in pan. Drizzle blueberry mixture over top of batter. Bake 25-30 minutes, until cake tests done. Serve with ice cream or whipped cream.