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Blueberry Swirl Cake

Submitted by Steve L.

Tasty blueberry swirl cake.


1 package Duncan Hines Blueberry Muffin Mix
1/3 cup sugar
1 tablespoon cornstarch
dash salt
15 ounces blueberries
1 tablespoon lemon juice
2 tablespoons Crisco oil
1 egg
1/2 cup water
ice cream or whipped cream if desired


Preheat oven to 400F.
In a small saucepan, combine sugar, cornstarch and salt.
Add undrained blueberries.
Cook and stir over medium heat until mixture comes to a boil.
Remove from heat, mix in lemon juice and set aside.
Pour into an 8 inch square or 9 inch round pan; tilt pan to cover bottom.
Put muffin mix, egg and water into pan, stir with a fork or spoon until blended, about 1 minute.
Scrape sides and spread batter evenly in ban.
Drizzle blueberry mixture over top of batter.
Bake for 25 to 30 minutes, until cake tests done with a toothpick.
If desired, serve with ice cream or whipped cream.

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Prepare Time:
Cooking Time:
20 Minutes
25 Minutes

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