Very Berry Lemon Cake

Karen Sokol

In addition to this recipe being in our winning Fleischmann's Menu Planning Contest entry, it was a $10,000 Pillsbury Best of the Bake Off winner in 1968. A very pretty and tasty cake.

1 can (15 oz.) blueberries in syrup

1 lemon batter cake mix

1 c. yogurt of sour cream

4 eggs

Confectioner’s sugar

Blueberry Sauce

Drain blueberries, reserving 1-cup syrup for sauce. Rinse blueberries and drain well.

Combine cake mix, yogurt, and eggs. Blend 1 minute on low speed of mixer. Beat 2 minutes at medium speed. Carefully fold in well-drained blueberries. Pour batter into a generously greased and lightly floured 10" Bundt cake pan.

Bake at 350 degrees 35 to 45 minutes or until top springs back when touched lightly in center. Cool cake 15 minutes before removing from pan. Cool completely and sprinkle with confectioners' sugar. Serve with Blueberry Sauce and whipped cream.

Blueberry Sauce:

1/4 c. sugar

1 T. cornstarch

Reserved blueberry syrup

Water

Combine sugar with cornstarch in small saucepan. Gradually stir in reserved blueberry syrup. Add water to make 1 cup, if necessary. Bring to a boil over medium heat and stir constantly until thickened.

Note: Magic Marshmallow Crescent Puffs, Chocolate Encore Cake, Cheese Enchiladas and Turkey Hawaiian were also recipes that were included in our winning entry.