Recipes: Lemon Glazed Wild Blueberry Cake

lemon glazed blueberry cake Cake:

2 1/2 cups Wyman's Fresh Frozen Wild Blueberries
1 1/2 cups all purpose flour
3/4 cup sugar
1 tablespoon baking powder
3/4 teaspoon grated lemon peel
1 large egg or 2 egg whites
1/2 cup skim milk
2 tablespoons applesauce
2 tablespoons melted light butter
1 teaspoon fresh lemon juice
1/4 teaspoon salt

Preheat oven to 350 degrees F. Lightly grease 8 x 8 x 2-inch pan.
Partially thaw berries in microwave to 30 seconds. Drain if necessary.
In small bowl, combine flour, sugar, baking powder, lemon peel and salt.
In another bowl mix egg, milk, applesauce, melted light butter, and lemon juice until well blended. Add to flour mixture, folding gently to combine. Do not over mix. Batter will be stiff. Gently fold in Wyman's Fresh Frozen Wild Blueberries. Spread batter in prepared ban. Bake 40-50 minutes. When cake tests done, pour lemon glaze (directions below) evenly over the top. Return the glazed cake to the oven and broil 3-5 inches fro the heat until the glaze begins to bubble, being careful not to allow sugar to burn.

Lemon Glaze:

2 tablespoons light butter
1/4 cup sugar
1 tablespoon fresh lemon juice

Melt butter, stir in1/4 cup sugar, and 1 tablespoon lemon juice. Cook and stir over low heat until the mixture is bubbly. Remove from heat and follow cake directions above.