Lemon Blueberry Cake with Blueberry Sauce

We had a cooking group with the theme of "Summer Favorites". One of the girls made this yummy fresh Lemony dish that I had to share. What a great combo lemon and blueberries make!

Lemon Blueberry Cake with Blueberry Sauce

Courtesy of Sarah Punkoney

For the cake:

1 box favorite lemon cake mix

1 box favorite lemon instant pudding

1 cup fresh lemon juice (zest the lemons first)

3/4 cup sour cream

3 eggs

1/3 cup oil

2 cups blueberries

Beat the cake mix, pudding mix, lemon juice, sour cream, eggs and oil on high for 2 minutes. Fold in blueberries. Spoon into a greased and floured bunt pan. Top with about a tablespoon lemon zest. Bake for 45-55 minutes.

Let cake cool on wire rack for thirty minutes. Turn onto a serving plate and let cool for another thirty minutes. To serve, top with warm blueberry sauce and a sprinkle more of lemon zest.

For the blueberry sauce:

1/4 cup sugar

1 tablespoon corn starch

1/2 cup cold water

2 cups blueberries

In a medium sized saucepan, combine sugar and cornstarch. Stir in water until smooth. Add blueberries and bring to a boil over medium heat. Smoosh some of the blueberries. Cook and stir for two minutes or until thickened. Remove from heat. Cover to keep warm.