BLUEBERRY LEMON CAKE WITH BLUEBERRY SAUCE

FOR THE CAKE:
1 (9 or 10 oz) pkg frozen unsweetened blueberries, thawed
1 (2 layer size) pkg lemon-flavored cake mix
1 (8 oz) carton lemon yogurt
4 eggs
FOR THE BLUEBERRY SAUCE:
1 (9 or 10 oz) pkg frozen blueberries, thawed and drained
1 cup sugar
3 tbsp cornstarch
1 cup boiling water
3 tbsp lemon juice

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan.

Rinse 1 pkg blueberries and drain well; set aside.

In large mixer bowl, combine cake mix, yogurt and eggs. Blend at low speed till moistened. Beat 2 minutes at medium speed. Fold in berries. Turn into prepared tube pan.

Bake at 350 degrees F for 40 to 45 minutes until done. Cool in pan 15 minutes; remove from pan.

Serve with Blueberry Sauce.

TO MAKE THE BLUEBERRY SAUCE:
Combine 1 cup sugar and 3 tablespoons cornstarch; gradually stir in boiling water. Cook and stir till thickened; cook 2 minutes more.

Remove from heat; stir in blueberries and lemon juice. Cool. Makes 3 cups sauce.

Source: Newspaper Clipping