This was served at the Relief Society Social in June 2011, courtesy The Pampered Chef
Ingredients:
CAKE
2 lemons
1 package white cake mix
4 eggs
1 cup sour cream
¼ cup vegetable oil
BLUEBERRY SAUCE
¾ cup water
1 tablespoon cornstarch
¼ cup sugar
2 cups frozen or fresh blueberries
Preheat oven to 350 degrees. Spray bundt pan with Pam. For cake, zest lemons to measure 1
tablespoon lemon zest. Juice lemons to measure 3 tablespoons. In bowl, combine cake mix, lemon zest, lemon juice, eggs, sour cream and oil; mix 2 minutes or until well blended. Pour batter into prepared pan. Bake 50-55 minutes or until cake tester inserted near center of cake comes out clean. Remove cake from oven; cool 15 minutes in pan. Carefully invert pan onto cooling rack to remove cake; cool completely.
For blueberry sauce, combine water and cornstarch in small covered saucepan; add sugar and blueberries. Heat mixture over medium heat, stirring constantly, until mixture thickens and boils. Cook 3 minutes. To serve, sprinkle powdered sugar over cooled cake, if desired. Serve each slice with approximately 2 tablespoons of warm blueberry sauce.
