Blueberry Swirl Cake

Ingredients

• 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
  

Method 

Preheat oven to 400°F. 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 25-30 minutes, until cake tests done with a toothpick. If desired, serve with ice cream or whipped cream.

Submitted by: Shey