Very Berry Lemon (Bundt) Cake

Ingredients

• 15 oz 1 can; or 1 cup blueberries blueberries in heavy syrup
• 17 oz 1 package lemon batter cake mix
• 8 oz 1 carton plain sour cream or yogurt
• 4 eggs
• powdered sugar
• whipped cream
• ¼ cup blueberry sauce sugar
• 1 tbsp blueberry sauce cornstarch
• 1 cup blueberry sauce reserved blueberry syrup

Method

1. Preheat the oven to 350 degrees. Drain the blueberries, reserving 1 cup syrup for the sauce. Rinse the blueberries and drain well.
2. Combine the dry cake mix, yogurt or sour cream and eggs in a large bowl; blend 1 minute at low speed. Beat 2 minutes at medium speed, scraping the sides of the bowl occasionally. Carefully fold in the blueberries.
3. Pour the batter into a generously greased and lightly floured Bundt pan. Bake at 350 degrees for 35-45 minutes until the top springs back in the center when touched. Cool the cake 15 minutes before removing from the pan. Cool completely; sprinkle with powdered sugar. Serve with the sauce and whipped cream.
4. Blueberry Sauce: Combine the sugar, cornstarch and reserved blueberry syrup; cook, stirring, until thickened.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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