Blueberry Lemon Cake
Rinse blueberries and drain well; set aside. In large mixer bowl, combine cake mix, yogurt and eggs. Blend at low speed until moistened. Beat 2 minutes at medium speed. Fold in berries. Turn into greased and floured 10-inch tube pan. Bake at 350 deg. for 40 to 45 minutes until done. Cool in pan 15 minutes; remove from pan. Serve with Blueberry Sauce: Thaw and drain one 9 or 10-oz. pkg. frozen unsweetened blueberries. Combine 1 C. sugar and 3 T. cornstarch; gradually stir in 1 C. boiling water. Cook and stir until
Makes 3 C. sauce.