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Cakesandfrostings - Cake Blueberry Lemon Post by :brainworker Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2557

Click below to download : Cakesandfrostings - Cake Blueberry Lemon (Format : PDF)

Cakesandfrostings - Cake Blueberry Lemon

1 1/2 cups fresh or frozen unsweetened blueberries.
1 package (2 layer size) lemon cake mix
1 (8 ounce) carton lemon yogurt
4 eggs
Cinnamon Blueberry Sauce

Preheat oven to 350 degrees F.

Grease & lightly flour a 10 inch tube pan, set aside.

Thaw blueberries if frozen.

Rinse fresh or thawed frozen blueberries, drain well.

In a large mixer bowl, combine cake mix, yogurt and eggs.

Beat on low speed of electric mixer til combined, then on medium speed for 2 minutes.

By hand, fold in berries.

Turn batter into prepared pan.

Bake in oven for about 45 minutes or till cake tests done.

Place cake on wire rack, cool for 10 minutes.

Remove from pan, cool thoroughly.

Spoon Cinnamon Blueberry sauce over cake slices when serving.

Serves 12.

Cinnamon Blueberry Sauce

1/2 cup sugar
4 teaspoons cornstarch
1/2 teaspoon finely shredded lemon peel
1/4 teaspoon ground cinnamon
dash salt
1 1/2 cups fresh or frozen unsweetened blueberries
1 teaspoon lemon juice

In small bowl, stir together sugar, cornstarch, lemon peel, cinnamon and salt, set aside.

In saucepan, combine 1/2 cup of the blueberries and 2/3 cup water.

Bring to boiling, remove from heat.

Mash berries.

Stir in sugar mixture.

Cook and stir over medium heat til mixture is thickened and bubbly.

Stir in remaining blueberries and lemon juice.

Simmer for 3 to 5 minutes or til heated through.

Serve over cake.

Makes about 1 3/4 cup sauce.

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1 package yellow cake mix 1 package (3.4 oz) vanilla instant pudding mix 1 cup low-fat vanilla yogurt 1/2 cup vegetable oil 1/4 cup water 1 teaspoon ground cinnamon 4 large eggs 1 cup fresh blueberries, rinsed and drained 2 teaspoons confectioners' sugar (for dusting, optional) Place rack in center of oven. Preheat oven to 350 degrees. Lightly grease a 10-inch tube pan with solid vegetable shortening, then dust with flour. Shake out the excess flour. Set the pan aside. Measure out 2 tablespoons of the cake mix and reserve it. Place the remaining cake mix, pudding mix, yogurt, oil, water,

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Cream Together 1/2 pound butter 1 cup sugar Sift together 2 1/2 cups flour 1 teaspoon baking powder 1 teaspoon baking soda 1 teaspoon salt Add to first mixture. mix together 3 egg yolks 1/2 pint sour cream 1 teaspoon lemon juice or 1 teaspoon rind. Add to flour mixture. Mix to a soft dough and use about 2/3 working out on cookie sheet with hands. Spread with 2 cans blueberry pie filling.