Lemonberry Cake is a classic, home-style dessert. Moist and tender, it’s finished here with a glaze enhances the citrus notes. Like many Best of Bridge recipes, Lemonberry Cake is cherished for its comforting, nostalgic appeal and its ease of preparation.
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Ingredients
- 18 oz unsweetened frozen blueberries, thawed 510 g
- 1 package 2-layer lemon cake mix
- 1 cup lemon or vanilla yogurt 250 mL
- 4 eggs
- 1 cup confectioners' (icing) sugar 250 mL
- 4 tsp milk 20 mL
- 1 cup granulated sugar 250 mL
- 2 tbsp cornstarch 25 mL
- 1 cup water 250 mL
- 3 tbsp lemon juice 45 mL
- Whipped cream
Instructions
- Rinse and drain berries, reserving liquid. Combine cake mix, eggs and yogurt, beating 2 minutes. Fold in half of drained berries. Bake in greased 10-inch (25 cm) tube or Bundt pan at 350°F (180°C) for 45 minutes or until done. Do not invert pan, or remove, until cake is cool. Make glaze and drizzle over cake.
- In pan, combine sugar, cornstarch, then the water. Bring to a boil and cook 2 minutes. Add blueberries and juice. Additional cornstarch may be added if a thicker sauce is desired.
- To serve, reheat sauce and pour over cake slices on serving plates, and add a dab of whipped cream to each serving. Serves 12 to 16.
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