Bless Us, Bless Our Food
Who: St. Patrick’s Church
Cost: $13 includes shipping
Details: soft-backed, spiral bound
Pages of recipes: 240
Send Checks to: Altar Rosary Society, c/p Mary Spirck,
708 Dragonfly Ln., Geneseo, IL 61254
or call 309-507-3719
Lemon Cake with Blueberries
Ingredients
- 1/2 c. butter cubed
- 4 tsp. lemon peel grated and divided
- 1 pkg. Yellow cake mix
- 1 c. sugar
- 4 c. fresh or frozen blueberries
- 1/4 c. Lemon juice
- Whipped cream optional
Instructions
- In small saucepan, melt butter; stir in sugar until well mixed. Add 2 tsp. lemon peel. Pour into greased 9x13” pan. Arrange blueberries in a single layer over top; set aside. Prepare cake batter according to package directions, but omit 1/4 c. of the water and add 1/4 c. lemon juice and the remaining 2 tsp. lemon peel. Carefully pour over blueberries. Bake at 350 degrees for 30-35 minutes or until toothpick in- serted near center comes out clean. Cool. Serve with whipped cream if desired.
